Slider Decider 2015 winner is announced

This year’s bun fight has been won by Adam Rawson from Pachamama, no we’ve not lost our minds this is the Slider Decider – a competition held at Gun Docklands where 15 finalists compete for the best burger title.

Pachamama’s beef ‘pan con chicharron’ creation with aged beef patty, demi brioche bun, pork belly chicharron, aji Amarillo mayonnaise, mature cheddar and avocado, beat a host of other impressive entries, including that from last year’s champion, Tim Anderson at Nanban.

Runner-up was Owen Sullivan of Maze Grill Park Walk with his soft-shell crab spider slider: fired soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque. And third place went to Matt Tarantini from Source Battersea with a 35-day aged beef burger with a special spice blend, Stilton and Comte cheese and buttermilk bap with a black pudding and bourbon sauce.

The four-strong judging panel comprised Sunday Telegraph restaurant critic Zoe Williams, Metro restaurant critic Andy Lynes, former Mr Hyde editor and creator of Mr Hyde National Burger Day Jonny Pile, and Pub & Bar magazine and OOH magazine group editor Tristan O’Hana.

Other restaurants taking part included Hixter Bankside, Iberica, Joe’s Southern Kitchen, Dirty Bones, Heddon Street Kitchen and Bonnie Gull.

The finalists were as follows:

Ramen Slider – crispy noodle bun, chuck beef and pork fat patty, cheese, softshell crab, mizuna, chipotle relish and ginger chilli mayo.

Bonnie Gull - Luke Robinson     

Sweet and sour tomato brioche bun, vodka siphon battered turbot, red gem Isle of Wight tomato, chargrilled jalepeno mayonnaise, salt and pepper Channel squid rings, served with a Bonnie Mary cocktail, Portland Pearl Oyster Chaser

Boom Burger - Josh De Lisser    

The classic Boom Burger with cheese, bacon jam and Scotch bonnet secret recipe mayo

The Botanist Broadgate - Sam Hawkes

White Park beef burger, pulled Saddleback pork, Jugged Hare pale ale rarebit, horseradish kraut, triple cooked chips, anchovy mayonnaise

Dirty Bones - James Dibb            

The Dirty Porker: pressed ham hock and charred pepper patty, ume shiso, mustard cream cheese, pork crackling, sour pickled slaw, Coca Cola fluid gel. Served in a chipotle and paprika dusted brioche bun

Ember Yard - Dave Lee 

Smoked duck neck and morcilla burger with crispy egg yolk and brandied Spanish onions

Heddon Street Kitchen - Maria Tampakis            

Pork crackling and smoked bourbon glaze with mustard slaw, roasted Dingly Dell pork belly thinly sliced and smothered in house made smoked bourbon glaze, topped off with homemade coleslaw of red onion, cabbage and carrots with a wholegrain mustard mayo

Hixter Bankside - Jim Abbott    

BLC Slider with a Holy Fuck Mayonnaise, using Silfield Farm bacon and Holy Fuck Sauce from The Rib Man

Iberica - Brais Fernandez             

Iberica Surf 'n' Turf burger - smoked burger bun, secreto Iberico pork patty, squid tallarines, crispy kale, corn mustard, beetroot ketchup and San Simon cheese

Joe’s Southern Kitchen - Trevor Tobin

Short rib juice Lucy burger, red Leicester cheese, fried meatloaf, green tomato chutney, smoked bacon sauce and dijonnaise in a brioche bun

Maze Grill Park Walk - Owen Sullivan   

Soft-shell crab spider slider: fried soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque

Nanban - Tim Anderson               

Wasted Away Again in Umecheesoville - Double sesame rice flour brioche, M?yu mayo, pickled lettuce, half-baked tomato, green shiso, chuck and chicken liver patty basted in nori-shiitake butter, three cheese potato korokke with Quaver crust, umeboshi ketchup, served with a shot of shochu

Pachamama - Adam Rawson      

Beef 'pan con chicharron' - Aged beef patty, demi brioche bun, pork belly chicharron, aji amarillo mayonnaise, mature cheddar, avocado

The Rum Kitchen - David Mattias            

Rum smoked brioche bun, 1yr old smoked Scotch bonnet sauce, Jamican dashi brined chicken oysters, pickled callaloo fluid gel, freezedried lime and rum chicken skin, thyme infused chicken fat mayo

Source - Matt Tarantini

35 Day aged beef, minced from rib eye cap and rump, seasoned with a special spice blend, grilled medium and gratinated with a mixture of stilton and comte cheeses. Served on a buttermilk bap with a black pudding and bourbon sauce, pickled beetroot and rocket leaves