Opening Hours -
Wednesday 12-2pm/ 6-8pm
Thursday 12-2pm/ 6-8pm
Friday 12-2pm/ 6-9pm
Saturday 12-2pm/6-9pm
Sunday 1-3pm
The Troll’s burgers contain nothing other than 100% 35 day aged steak mince, from grass fed, English Longhorn cattle that roam openly over a three thousand acre Sussex estate, all year round.
The pre cooked weight of a single meat pattie is approx 150g. All come served in a home baked, hand kneaded bun.
The Menu changes daily…
Keep updated on both facebook and twitter to find out which of the burgers below is on today.
THE TROLL’S CLASSICS
The Imperial
St Giles cheese, pickles, American mustard, heinz ketchup, salad.
The Troll’s Stinky Breath Burger
Troll Stink Sauce (anchovie, Brighton blue cheese, Sussex beer, garlic) St Giles cheese, salad, onion, garlic mayo, gherkins
The Hunter
Bourbon pepper sauce, Smoked Foresters cheese, chipotle mayo, salad, caramelised onion.
The Smoky Mountain
Bourbon bacon jam, home made BBQ sauce, smoked foresters cheese, caramelised onions, garlic mayo, salad.
SEASONAL SPECIALS
The Drunken Knight
Beer and chocolate sauce, charred asparagus, Sister Sarah goats cheese, foraged herb butter, salad
Trollkano (hot)
Chipotle chocolate bacon jam, cocoa tomato and chilli salsa, sour cream with lime, seasonal salad,
St Giles cheese, pickled chillies, Habanero and rum BBQ sauce.
EXTREME LIMITED EDITION!
A rare burger, keep checking Facebook and Twitter for announcements
The Bounty Hunter (180g pattie)
A chuck and coarsely ground rump steak outer layer and a chunky rib eye steak centre, served with a bourbon pepper sauce, chipotle mayo, caramelised onions, smoked foresters cheese and salad.
The burgers sound delicious I can’t wait to try one
Hope to see you when we launch next week
Your food sounds lovely – if you eat meat. Did you know Brighton has a huge veggie population. I would kindly suggest that “Brighton’s next big thing in mobile catering” should at least do more veggie food than just one option.
I hear what you are saying. For the first 3 weeks, almost half of the menu was vegetarian and I even ran a 2 week BOGOF offer on the wraps, which had three different filling options. We also did 3 vegetarian sandwiches and a vegetarian soup. Sadly despite all my efforts to promote them I just ended up with loads of waste at the end of the week, something that I simply can’t afford this early in the business. I think alot of vegetarians are put off by the meat smell of the griddle. I was just pondering adding a portobello mushroom burger, with salad and pesto, since I am unable to do a proper vegetarian burger due to space limitations. Since I use mushrooms for the breakfasts anyway it wouldn’t result in too much waste. – Paul
The portabello mushroom burger sounds lovely! Must have been frustrating to have all that waste. When you did all the veggie food – did you do veggie burgers/sausages or was it just wraps/soup etc?
I haven’t been able to perfect a recipe for a veggie burger I’m having too many issues with them breaking apart. The only non mean contaminated equipment I have is a frying pan. Ideally I’d egg wash and breadcrumb them ,then deep fry but I don’t have the space for a deep fat frier. :-/ A customer did suggest a recipe today though which they said works in a frying pan, so I’m going to give their suggestion a try. If I can manage to, I might knock the wraps on the head. They take ages to hand make and I’m throwing away loads of them as they just aren’t getting eaten. Looking at the last 3 weeks (since I opened) about 90% of my sales have been burgers. Maybe I should just accept I’m a burger bar, not a jack of all trades and move forward with that. I’ll keep you posted.
I must admit that I would go for a “veggie” burger and not a wrap. Basically if I’m with a group of friends and they’re all having burgers (meat) I want to be able to join in but with a veggie version – be it burger/sausage etc I’m at an event that you’re catering for on the 16th May – look forward to what you come up with.
Do you mean the rock and roll themed party? I have actually just perfected a vege burger recipe. Was up all last night working on it and I think it will do the job. Beetroot, bean and halloumi burger. I’m about to put it on the menu now.
Great menu don’t mind paying for quality
Beetroot, bean, and halloumi sounds AMAZO. I’m not even veggie and i’d eat that.
I am already salivating…. How can I wait till Wednesday you cruel, burger tantalising chef?!
Screw the vegetarians! There’s tons of meat eaters in Brighton! Especially ones that appreciate grass fed beef! I’ll be happy when there’s somewhere to sit and enjoy the burger hot rather than having to wander the streets with it! Love the burgers and looking forward to seeing your business evolve.
The veggies will have a burrito made with fresh seasonal veg. Not sure it’s practical to serve them hot het but looking into it. Veggies will be well catered for on weekdays with veggie chilli, fries and burritos. But yes, there are plenty of customers without them, I’d still like them to have an option though. Havingbeen one myself before I can appreciate how they feel, even though I no longer agree with the stance.
Are you not going to serve chips/fries with those delicious sounding burgers?
Sadly not. Looking into it as a future possibility, just not viable right now with power/gas restrictions + serving outside. They will be available weekdays starting 5th April alongside chilli and burritos.