October
STICKY FLOWER WINGS
No, we are not trying to trick you. These are just deliciously disguised cauliflower parts, glazed with sweet sriracha and panko-crumbed. Their stickiness will make you want to lick your fingers for days! (By the way, they’re 100% vegan as well!)
Picture by Willem Van Puyenbroeck
PARMESAN POTATO CHURROS
Just like normal churros. But totally different. Made from a deep-fried mix of mashed potatoes and parmesan cheese. We’ll serve them with some grated parmesan cheese & fresh rosemary. Share, dip and enjoy!
Picture by Willem Van Puyenbroeck
MAPLE ROASTED VEGETABLES
Did we hear someone say “forgotten vegetables”? Hell no! These babies are back. And how? Glazed with maple syrup and roasted to perfection. Healthy meets super tasty. You’re welcome.
Picture by Willem Van Puyenbroeck
GOAT CHEESE QUINOA SALAD
If you thought salads are for summer, we’ll have to prove you wrong. The nutritious lentil-quinoa base, honey-flavoured goat cheese, and a beetroot mix topped off with pistache crumble will surprise you again and again. Every bite you take.
Picture by Willem Van Puyenbroeck
TOMATO SOUP
Do we need to say more? Off course. This is tomato soup the Ellis way. However, we won’t share the recipe, we promised our grandmother.
Picture by Willem Van Puyenbroeck
MUSHROOM SOUP
Is there any better winter dish than fresh forest mushroom soup? Can’t get enough of these gorgeous mushrooms? Try our veggie Portobello burger afterwards!
Picture by Willem Van Puyenbroeck
THAI CURRY SALMON
We’ll put you on a trip to south-east Asia to spice up the cold winter days. Don’t fear, we didn’t make it too spicy since we didn’t want to harm those nice, perfectly balanced flavours.
Picture by Willem Van Puyenbroeck
THE BLACK LAMBA
Beware of the Black Lamba! This juicy lamb burger with a burst of flavours is simply addictive. What to expect? A double dose of earthy deliciousness, combining a lamb patty with pulled lamb shoulder. Matured goat cheese and rustic relish jack up the flavour and turn it into a big, bold burger. The charcoal buns add a surprising twist –totally on trend and with detoxifying properties. Are you ready to dig your teeth into this pitch-black beast?
Picture by Willem Van Puyenbroeck
ELLIS SUPER BOWL
If a super bowl for desserts existed, we’re pretty sure this one would win. Salty caramel ice cream and macarons, covered with a caramel sauce and some salty caramel crumble. Honestly? We surprised ourselves with this one.
Picture by Willem Van Puyenbroeck
BLUEBERRY LAYERED PIE
Scoop alert! We present you our first completely vegan dessert. A raw pie with blueberries and raspberries, salty caramel crumble and fully vegan vanilla ice cream. Oh no, not only vegans will like this sweet treat!
Picture by Willem Van Puyenbroeck
May
NEW: POUTINE!
If you’ve ever been to Canada, you’re undoubtedly familiar with the national dish, Poutine. A small introduction for those who don’t know it: fresh fries with a layer of cheese and topped with a light gravy. We’re sure this Canadian national dish will make the hearts beat faster in no time.
Picture by Willem Van Puyenbroeck
BOLLYWOOD DELIGHT
Bet you can’t resist the perfect beauty of a spicy, juicy tandoori chicken with slightly spicy mango chutney and an Indian herbal salsa. The Bollywood Delight stands for instant summer on your plate and will delight taste buds from here to the Taj Mahal
Picture by Willem Van Puyenbroeck
ELLIS COCKTAILS
Meet our 3 new beauties - Homemade recipes, especially for you:
- Cherry Blossom: Liefmans on rocks, blueberry syrup, Amaretto Disaronno
- Raspberry Daiquiri: Hibiscus syrup, lime, raspberry, Havana Club Rum
- Bollywood Booster: Dolin Dry Vermouth, Cointreau, ginger syrup, mandarin, massala, Mandarin Fever-Tree
Picture by Willem Van Puyenbroeck
ELLIS MOCKTAILS
Our chef created 3 new alcohol-free cocktails for the summer. No need for alcohol with these pretty virgins.
- Not-so-bloody Mary: Tomato juice, bbq sauce, pickles, celery salt, jalapeños
- Blueberry Virgin: Blueberry, mint, lime, sparkling water
- Sparkles of Passion: passion fruit, cucumber, ginger, passionfruit syrup, Fever Tree Ginger-Ale
Picture by Willem Van Puyenbroeck
BEETROOT "BALLS"
Deep-fried bread-crumbed beetroot snacks. Served with our Ellis dip - 100% veggie!
Picture by Willem Van Puyenbroeck
SWEET POTATO FRIES
We've been waiting for you
Picture by Willem Van Puyenbroeck
SHINY LITTLE GEMS
Grilled Romain salad, quinoa crumble, grated parmezan & Ellis caesar dressing
Picture by Willem Van Puyenbroeck
GOAT CHEESE SALAD
Summer on a plate with this lovely mix of goat cheese, caramelized apple, cranberries and our secret pink (!) dressing!
Picture by Willem Van Puyenbroeck
NEW HOMEMADE ICE TEAS
We've pimped our homemade Ice Teas. They're freakin' good & with less sugar!
- Classic Citrus - Toppings: orange, lemon, mint
- Hibiscus Raspberry - Toppings: raspberry crumble, lemon, mint
- Exotic Passion - Toppings: passion fruit, lemon, mint
- Spiced Orange - Toppings: orange, cinnamon, ginger, mint
Picture by Willem Van Puyenbroeck
January
THE BEYOND BURGER
A REVOLUTIONARY, 100% VEGAN, PLANT-BASED BURGER THAT LOOKS AND SATISFIES LIKE BEEF
What tastes like beef, looks & feels like beef, but is absolutely not beef? Our new, revolutionary and sustainable plant-based Beyond burger! In fact, it’s so meaty, you have to taste it to believe it. In our eternal quest for the Holy Grail of burgers, we ended up in California where we found this juicy, savory meatless burger. Wait a minute, savory AND meatless? Yep... Think about it: meat consists of protein, fat, minerals and water. Exactly the same building blocks you find in the plant kingdom. So, creating meat from plants makes perfect sense. It’s even approved and supported by respected environmentalist Leonardo DiCaprio.
The planet will thank you!
November
COLLAB ELLIS GOURMET BURGER X BRANDT & LEVIE
Jiri, Geert and Samuel are the three sausage kings behind the Brandt & Levie brand, a young Dutch brand that stimulates people to eat less, but better meat. How it all started? With friendship and a share passion for premium pork. They went to Italy to learn how to make sausages and charcuterie from famous Italian butchers. They choose the nose-to-tail approach and use meat of local free range pigs who have been pampered. Their products are handmade and slowly matured in their own sausage factory in Amsterdam.
The Piggy Porchetta is so good you just have to try it. A combination of premium pork, fennel seeds and heavenly porchetta for an intoxicating taste. The smoked scamorza, a creamy Italian cheese, give it a subtle, smoky touch with a sweet note. The paprika ketchup is the perfect finishing touch, giving it some extra oomph.
COLLAB ELLIS GOURMET BURGER X GUILLAUME SANCHEZ
Guillaume Sanchez is the new kid on the block in French gastronomy. A trained pastry chef, he became one of the most innovative chefs of his generation. After opening Nomos, he has now opened Neso, a new vibrant culinary hotspot in Paris with loud music and loads of fun. He cooks with his head and his heart and his masterworks seduce even the most demanding foodies.
The rebel chef created a gourmet beef burger. He added pickled carrots, caramelised onions, peas and sweet and sour carrot ketchup that will blow you away. This is the French kitchen 2.0: a delicious masterpiece with so much taste your taste buds won’t know what’s happening.
June
NEW DELI(CIOUS) PASTRAMI
Did you know that Jewish migrants brought pastrami from Romania to New York in the 19th century? For Ellis, in his quest for the perfect burger, this was reason enough to go there for lunch. So, we ended up in the world-famous Katz’s Deli where Pastrami appears on the menu with a capital P for perfect.
We were enthralled, and appointed Hendrik Dierendonck to create an Ellis version. Exactly the same one that you can now enjoy.
A pastrami burger, with the famous ‘Dierendonck’ touch: red, west-Flemish beef pastrami, 100% home-made, gently salted and smoked, rubbed with rosemary, dill and fresh garlic… Add some iceberg lettuce, tomatoes, onion and pickles sauce and you have the perfect summer burger!
March
PRAWN STAR
Yes, a star is born! One with brown shrimp, a patty of scampi croquette and tomato salsa. And all of that in a delicious brioche bun. Yummy! But first, try to peel that jumbo shrimp without catapulting it at your neighbors. Come on, show us your skills!
December
NEW VEGAN BURGER!
Our Beet the Roots burger will have you switch from meat to veg in a snap! This shiny beauty on a crispy bun brings a vibrant purple to your plate. It is made with a beet patty, beetroot sprouts, the prettiest of all onions, wickedly good watercress and lettuce - covered in a creamy sauce. Responsibly delicious!
October
A new recipe, the old-fashioned way! Star butcher Dierendonck went in search of the ultimate burger, with a touch of nostalgia that reminds him of his granny's juicy Sirloin steak. Meet the New Meatlover: 190 grams of minced beef, pulled beef and crumble of beef. There's no such thing as perfection... but this comes incredibly and irresistibly close! (or: but this is about as close as we can get!)
June
WE'RE OPEN!
April
WE'RE OPEN!
GREAT GREEK
GREAT GREEK!
Spring is ... a Mediterranean dish on your plate!
Our Great Greek is an ode tot he sun. A juicy piece of lamb with ratatouille of eggplant, fresh cucumber and a sprinkle of creamy feta cheese. You just have to imagine the sirtaki and ouzo for yourself!
BOLLYWOOD DELIGHT
The Bollywood Delight
Look who's back in town! This aromatic chicken burger takes you away for an exciting journey to India. A crispy bun, marinated chicken, yogurt-mintsauce and a spicy mangochutney. Bollywood boldness!
March
WE'RE OPEN!
Ellis restaurants are popping up like mushrooms! Today, 29 March we open our third restaurant in Antwerp at the Leopold De Waelplaats. From now on you'll be eating the best burgers in the city with a view of the Museum of Fine Arts. How fine is that?
February
PARKS - WE ARE OPEN
Parks is the ultimate shopping metropolis: a true Walhalla for serious shoppers.You can savour your favourite gourmet burger here when you take a break from shopping. There is no better way to catch your second wind.
January
SWEET CHORIZO PORC
How to make a pork burger luxury? This tasty and refined meat comes from a farm that respects the animal and its environment. In this seasonal burger we add a delicious chutney of apricots and chorizo. Grilled peppers and red onions make it a "Tasty Bite".
CRISPY INDIAN HALIBUT
Our season burger brings tribute to the halibut, the giant of the sea. With his subtle and fresh taste he fits perfectly with marinated vegetables - at its Indonesian: atjar tjampoer. Yet another aromatic apple-curry sauce and crispy iceberg lettuce and you have a delicious fishy pleasure
December
WE'RE OPEN
FAMILY TIME
ROSSINI RULES!
With the holidays in sight, we have assembled a burger that is delightfully decadent. Rossini lifts beef to a higher level with foie gras, truffle sauce, red onion marmalade and crispy rocket- a treat for your taste buds. Test it before it's too late!
PARLY 2, HERE WE ARE!
EGB is capturing the hearts and stomachs of French diners. After all, the French are noted gourmands. No wonder the best burgers in the world are wildly popular in France!
October
HAPPY TURKEY
Forget the autumnal depression! The Happy Turkey season burger gives you a smile on your face. Our turkey burger made from watercress and chervil got a sweet anise taste, perfectly balanced with a fresh vinaigrette and a gently smoked taste of zucchini. Eat & enjoy!
TRY OUR NEWEST SEASON BURGER!
FIG IN LOVE!
Fig in Love is a romantic adventure for your taste buds. Our beef burger comes with a rich sauce of mascarpone, pistachio and cinnamon. A brave chutnay based on figs gives the entirely burger a tasty touch. This savory-sweet combo leads foodies guaranteed to culinary heaven!
September
UTRECHT, HERE WE ARE!
July
WTF?! BURGER
Want to take a sturdy bite with high macho contents? Sink your teeth then in our WTF?! Burger: a beast of a burger with beef, a generous portion of cheese and a sauce that makes you crave for more. For M/W with balls!
SUNNY FRESH CARROT!
If the summer does not come to us, we create it on your plate! The Sunny Fresh Carrot tastes southern sunny - even when it's raining cats and dogs outside. This veggieburger of carrot and chickpeas makes everyone fall for it. Ginger, lime and iceberg lettuce brings refreshment - even when the temperatures do not ask for it.
June
ELLIS GOURMET BURGER MOVIE SPOT - CHECK IT OUT!
SUMMER EDTITION 2016!
The summer edition of our Gazette has rolled off the press! You can find it in one of our restaurants free of charge.
Or read it online here!
May
TRY OUR EXCLUSIVE 5TH ANNIVERSARY BURGER
For our 5th anniversary we've created a limited-edition burger with Kobe beef, especially flown in from Japan. The world's most exclusive meat was a privilege of the emperor and the happy few. Now you can exceptionally enjoy its intensely marbled, rich and buttery flavour. We serve it with winterradish, kimchi and a wasabi-based sauce as a tribute to its Japanese origin. This dish is heaven on a fork - truly a lifechanging experience!
MAY 19 MAKES ELLIS HAPPY!
Exactly five years ago, Ellis opened her first restaurant at St. Catherine in Brussels. That you have a real appetite for our burgers is for sure: in five years, we opened ten restaurants in Belgium, three in the Netherlands, and soon one in France. A big thank you to all our loyal fans for their support and ... good taste!
April
WE ARE OPEN!
After Amsterdam and Rotterdam, the foodies of Breda will be satisfied!
CUTE RELISH LAMB
Our Cute Relish Lamb burger is made from the succulent meat from the Texel sheep. This beautiful lamb patty is paired with a New York style relish - cucumber and lemon thyme - and a hint of pineapple that gives it spring freshness. We garnish it with creamy goat cheese and crunchy iceberg salad. Get a taste! Cute Relish Lamb wordt bereid met Texels schaap, gegeerd voor zijnsappige vlees. We besprenkelen het lamsvlees met een smaakmaker in New Yorkse stijl met komkommer en citroentijm. De garnituur van ananas, smeuïge geitenkaas en krokante ijsbergsla maakt deze lentefrisse burger gewoonweg onweerstaanbaar!
March
LOOK INSIDE
Did you not have the time yet to visit all of our restaurants? From now on you can virtually walk in
to every Ellis restaurant! Take a look here on our website and experience it yourself
February
OUR FOODTRUCK AT BATIBOUW!
This week Batibouw opens its doors. Everyday we are trying to "built" the perfect burger. Want a bite in between? You will find our food truck palace between 7 and 11 corridor 11C.
January
SCARY SMOKED SEAWOLF
Ok, he not the nicest in town, but the sea wolf tastes, absolutely delicious, despite his ugliness! Scary Smoked Catfish with grilled sea wolf and sauce Hollandaise is a perfect combination with the fresh, aniseed flavour of fennel. As finishing touch a crispy slice of bacon. Enjoy!
TRY OUR NEWEST SEASON BURGER
A sad winter day can't be sad with soul food. The new season burger Amazing Glazed Pork is a tribute to the 'Elzasser' classic with sauerkraut! The Barsvar pork is juicy, and glazed with orange, thyme and soya sauce. A tasty bite with a spicy 'Asian' twist, crispy lettuce and mustard dressing. Mmmm
GAZETTE WINTER 2015!
The winter edition of our Gazette has rolled off the press! You can find it in one of our EGB-restaurants free of charge.
Or read it online here!
December
HAPPY 2016!!!!!
WE ARE OPEN FOR BUSINESS AGAIN!
Sound the trumpets : on the 15th of December our EGB restaurant at MAS is reopening. To expand our business in a flash we were closed shortly for refurbishing. Finally more space so we can cater for the many MAS visitors & all other EGB fans. Curious for the results of our hard labour. Get moving to Aldegondiskaai !
October
BURGER GUERILLA: MONDAY NOVEMBER 16 2015
Ellis Gourmet Burger Louvain is holding a Battle of the Burgers between the chefs Ken Verschueren and Niels Brants. Come and sample some noble dishes and drinks for just 40 euros per person. Attending this good-humoured contest won't cost you a cent more. To register, please send an e-mail to guerilla@ellisgourmetburger.com.
Fancy attending free of charge? Then post a cool selfie with an Ellis hamburger on a special location on the Burger Guerilla Facebook page and you could win one of the two pairs of tickets up for grabs. Do you dare take up the gauntlet? The competition is open until 6 November, with the winners' names to be announced on 9 November.
ELLIS GOURMET BURGER MECHELEN OPEN FROM TODAY
Today is the day...we are open for business ! Come and visit us at 'Ijzerenleen' & let our devilish burgers seduce you...
ELLIS GOURMET BURGER IS OPENING A NEW RESTAURANT IN MECHELEN
Ellis Gourmet Burger is opening a new restaurant in Mechelen. And it won't go unnoticed, as to celebrate this event, we are offering free hamburgers from our touring Foodtruck. It will be stopping this week at strategic spots in the Mechelen region. See you there!
TRY OUR NEWEST SEASON BURGER
Are you looking to impress someone special? Or do you want to treat yourself to something out of the ordinary? Then you must try our Sweet yellow lobster on deliciously rich and buttery brioche bread. The brioche bread is the ideal receptacle for fresh and perfectly cooked lobster meat. Tender, sweet and juicy meat combined with roquette and oriental pak choi. To top it all off: a thin coating of saffron mayonnaise - a luxury treat for your taste buds!
TRY OUR NEWEST SEASON BURGER
As temperatures drop, your top priority is to stay warm. So we're serving a hot and hearty burger to keep you warm and happy on chilly (or is it chilli?) days. This burger combines minced beef, chilli-tomato sauce to add punch, and Jalapenos to bring the heat up. The cheddar and crunchy salad create a balanced taste - we want you to get your kicks, not scorch your mouth!
September
SERIOUSLY GLORIOUS!
The fact that our hamburgers are 'price beasts' is something we are happy to admit. And having EGB win awards is something we like even better. So you can shout it from the rooftops: EGB is on the shortlist for the Mercuriusprijs/Prix Mercure.
On 28th October you know who will be off to collect the award for the best commercial store concept of 2015.
Fingers crossed for our f*cking-licking good food!
TRY OUR NEWEST SEASON BURGER
The Texel sheep is very muscular. The result: lean, firm meat of the highest quality!
The grilled pepper and tapenade that go with it do full justice to the meat.
What makes this burger so irresistible? The Torta de Oveja: an artisanal cheese made from raw sheep's milk - so smooth it melts in the mouth.
The cheese's characteristic flavour take the lamb meat to a higher level, without dominating it - a justified Gold Medal winner at the World Cheese Awards 2014
June
HELLO SUNSHINE, IT’S SUMMERTIME!
It's summer at Ellis! Which means we're open for even longer. From 15th June onwards, Ellis Gourmet Burger is the place to come every day for your favourite food, invigorating cocktails and thirst-quenching ice tea 'maison'. We'll keep your head cool and your heart warm all day long, from 11.30 am to 11.00 pm. And on Friday and Saturday, we're even open until midnight. Come and enjoy a taste of summer with us!
EAT THAT EXAM STRESS AWAY!
Cramming for exams has never been popular, except maybe for the TV game in our collective memory. Exam time always hangs heavy for students. Fortunately there are ways of relieving the stress: go to a festival, for instance, or do a pole-dancing course, or keep your head cool in a plunge pool. Even better: stop your stomach from growling with a delicious burger - the best snack in times of exam stress.
May
PUT A BURGER ON YOUR BUCKET LIST!
What does your perfect burger look like? The fattier the better, or light and refined? Simple and uncomplicated, or a culinary tour de force? Spicy and something to get your teeth into, or soft and sweet? From the farm just round the corner or somewhere more exotic? Have you already eaten that perfect burger or is it still only part of your dreams? What ever it is, let us know!
ELLIS GOURMET BURGER AND TOP CHEF WOUTER KEERSMAEKERS TOGETHER AT ‘ANTWERPEN PROEFT’
The 'Antwerpen Proeft' public culinary festival was held this year at Waagnatie from 14th to 17th May. Ellis Gourmet Burger and leading chef Wouter Keersmaekers from De Schone van Boskoop restaurant joined forces for the occasion. And to mark the event, we came up with a very special new burger. Come and try it for yourself at our Foodtruck!
April
TRY OUR NEWEST SEASON BURGER
Cheese with balls!
It isn't called Blue Cheese Madness for nothing. In this beef burger, blue cheese very much plays a leading role. 'Bleu des Causses' from cheese connoisseurs Van Tricht is an intense, perfectly matured cheese. Are you up for it?
OPENING OF ELLIS GOURMET BURGER LEUVEN
"One small step for Ellis, one giant leap for Leuven" - Alderman Erik Vanderheiden.
February
40 DAYS WITHOUT MEAT AT ELLIS GOURMET BURGER
40 days without meat doesn't have to mean 40 days without burger. So be sure to try one of our scrumptious veggie burgers.
