Glut

Unser erster Besuch in diesem neuen Burger-​Restaurant in Speyer. Und wir waren nicht enttäuscht! Der Laden ist nicht sehr groß und eher funktional eingerichtet und auch die Karte ist überschaubar, bietet aber alles, was man von einem kleinen Burger-​Laden erwartet (Hamburger, Cheeseburger, Bacon, Geflügel, Vegetarisch und darüber hinaus noch ein paar Besonderheiten wie Saumagen und auch Chili con Carne als Beilage). Alles wird offensichtlich frisch zubereitet und so war die Wartezeit für uns fünf auch über eine halbe Stunde. Dafür war es geschmacklich wirklich sehr gut und das Warten hat sich gelohnt. Zwischendurch kam auch immer mal wieder Laufkundschaft, die Burger zum Mitnehmen bestellt haben und sogar die Kneipe gegenüber wurde mit frischen Burgern beliefert. Der Service war freundlich, das Essen gut und das Preis-​Leistungsverhältnis für all die frischen Sachen ausgezeichnet! Wir werden sicher wieder kommen.

As an American with a Dad from Texas, I was initially excited to see this new place open. Speyer has some nice German restaurants (or ‘regional’ — Zur alten Münz, which I think is Hungarian, is also great), but is a bit lacking on the international scene.
We both ordered burgers (with slaw, potato wedges, corn on the cob, regular fries — we were really hungry) and beer (sorry, NOT locally sourced! Mayer’s or Bellheimer would be local… maybe even Bischoff. Karlsberg is a mass-​produced beer from Saarland). The food took a few minutes to prepare, but we were not in a rush.
When the burger came, it initially looked great. For me, the hardest thing to find in Germany is the right bun — and this one comes quite close!
But then, when I cut it in half and began to eat it, the burger began to come apart in the first bite.
Too much sauce? Maybe. But rule #1: sauce on the side and/​or serve the burger open. It’s the same reason why butter goes on bread before nutella or marmelade — so the bun doesn’t get soggy.
Secondly, the lettuce was soggy, and they served an end piece of a tomato. Fresh lettuce, ‘knackig’ is a must with a good burger. Just something that ‘knacks’. Also tomatoes should be sliced thin.
Also, the red onions — they sautéed them in the pan, but not long enough that they became sweet… Either put them raw on the bun or caramelize them.
And finally, the meat was OK, but it was there was no grill taste. Why is it called GLUT (which means when the coals are ‘glowing’ after burning for awhile) anyway if there is no grill (even gas) to make the burgers? The burger was not really seared on both ends to keep the juices in.
And finally — why make your own ketchup? It tasted like curry ketchup, kind of overpowering the burger. Heinz ketchup is perfect. Just take that.
Also the mayo was interesting… Better focus on the burger than the sauces?
The corn on the cob was dry (better in alu-​folie and on the gas grill, keeps it juicy) and the slaw tasted like Kraut…
Was not bad, but still needs a lot of work… room for improvement.

Leider sehr einfallslos, der Burger schmeckte langweilig.
Ich glaube nicht, dass der Betreiber gelernter Koch ist und jeh in den USA war.
Für einen guten Burger ist es auch mind. 1 – 2 € zu billig.
Schade, ein guter Burgerladen fehlt in Speyer.

We came across this place when traveling through Speyer and we had an excellent dinner! The burgers (which come in two sizes) are made from locally sourced organic beef and come with lots of toppings. The sides were great! We had the cole slaw and the potato wedges, which were so delicious we had to order seconds! Even the beer was locally sourced.
The staff was very friendly, and the owner came out to greet us and chatted about his place for a while.
Next time through Speyer, we’ll definitely eat here again.