So what is the Wriggle Deal?

Yesterday’s Wriggle Cardiff deal was a discount voucher for Time & Beef in Cardiff offering 1 x burger, 1 x cheese, 1 x topping, 1 sauce and 1 fries for just £7.95 instead of £12.95 on the most expensive options in the burger.

When is the Wriggle deal and discount available at Time & Beef in Cardiff?

I purchased mine yesterday evening on the way to Time & Beef as the window of opportunity to use the discount voucher was 6pm – 7.30pm but i’ve seen today that the voucher is also available on Wednesday 2nd and Thursday 3rd November 2016 but do keep checking as I’m sure it will be a regular if it proves popular, which i’m pretty sure it will be.

Do you fancy getting and even bigger discount at Time & Beef?

Wriggle Discount code : AUHPSS

Head over to the Wriggle Cardiff website or app and sign up as a new member then select referral in the left hand menu. Click the redeem a code in the top right of the page and enter the Wriggle discount code AUHPSS to get a further £3 off your order and getting you the Time & Beef deal for just £4.95.


About the visit to Time & Beef

This one has been a long time coming and i’ve wanted to try Time & Beef since I first saw a picture shared on Facebook back sometime in the Summer but just haven’t had chance to try it till last night. Having a deal show up on the Wriggle Cardiff app giving a discount at Time & Beef swayed me a bit to especially as I had a meeting in Holiday Inn at 7:45pm and I had 1 hour 45 to kill as I got in to Cardiff at 6pm. Out came the new iphone 7 that I’d bitten the bullet and bought on the weekend (and still trying to get my head around after being an android geek for 8 years!) and tapped the address into google maps from the Holiday Inn and it’s just 0.6 miles and a nice 12 minute stroll up to Canton to work up an appetite for what local legend has it the coveted title of “Best burger in Cardiff”.

I wasn’t entirely sure where it was until I got close but realised it’s just across the road from another favourite of mine in Canton Kimchi the Korean BBQ Restaurant. Well it’s the only other place I’ve eaten in Canton so far apart from Miss Millies but I haven’t even had one of those for years and there are quite a few good eateries popping up and been going for some time worth giving a go.

As I was in between finishing work and my next appointment this was one of the rare occasions I was dinning alone and was a bit aprehensive about looking like a loner in the corner tucking into my food but luckily it wasn’t too busy and had ample seating on the stools and table up the front of the restaurant. I liked the decor with the rough and ready industrial vibe going on that’s all the rage right now with lot’s of reclaimed wood, benches making the most of scaffholding beams and some funky dangly lighting i’d taken a shine too in Ikea recently.

I did notice a set of decks taking a permanent fixture close to the door, which weren’t being used at the time but looks like they’ve got some music and beef orgy going on at some point during the week.

I’d had a quick browse at the menu on the website before hand but i’m so indecisive I hadn’t quite decided especially as they employ the build your own method of choosing food and they claim to offer a 40k+ different combinations with all the options you get to choose from.

The Buns

One thing I did like was the option to choose your own bread roll and with the choices on offer delivered fresh each day from

artisan bread maker Alex Gooch, who i’d noticed the week before stocks in Waitrose in Pontrennau. There’s a choice of 4 rolls with the standard gourmet burger option the brioche, a 7 seed potato bun and vegan options the potato bun or mixed grain brown bun.

The Burgers

They don’t just cater for the carnivorous vultures there’s a choice of beef, chicken breast, welsh lamb, citrus white fish or 4 bean with feta & beet crisp.

The Cheeses

We all love a slice of plastic cheese bubling, dripping and singeing our arm hairs as it drips down your arm when we cook our own burgers at a summer BBQ but you’ve cot choices galore when it comes to cheeses too with:

Mozzarella, cheddar, halloumi, feta, brie or stilton to adhorn your impending meaty masterpiece.

The toppings

Toppings come in two tiers the meat priced at £1.50 per item and the veggies adding £1 per item added to your bun mountain.

Meat options are: pulled pork, chorizo and bacon

Vegetable options: grilled chilli, warmed pineapple, roasted peppers, guacamole, gherkins, fried egg, sauteed mushrooms, beer battered onion rings, crispy onions, mixed salad, jalapenos, house slaw, house potato chips

The Sauces

The crowning glory of any burger and something that can make or break even the most masterfully prepared burger is the sauce. It can just give it the edge if it compliments the contents over other burgers on offer at other restaurants and luckily there’s a few tasty options to choose from including:

BBQ, mayo, garlic mayo, mustard, mint, raita, horseradish, salsa, sour cream, sweet chilli, brown or tomato sauce.


What did I go for?

After what felt like 4 hours of deliberating I finally come down to a combo of potato bun for a change as I’m a bit sick to death of brioche buns the past week, halloumi as I’ve liked that a few times on my burgers at home, beef patty as I wanted to compare against the other 2 contenders Got Beef and The Grazing Shed, pulled pork for an extra protein hit plus i’ve been smashing the free bacon from Cure and Simple lately, opted for an extra topping of guacamole on top of what the Wriggle deal included but thought i’d push the boat out for a quid then for an added bit of heat the chiptole sauce.

So what did I call my creation?

The guys and Time & Beef add a bit of fun to the burger building process and ask you to name your monster burger with mine being the Holy Fecking Moley for obvious reasons.

So what’s the verdict?

It wouldn’t be hard as my burger had arrived before I sat down at Grazing Shed on Saturday but took a bit longer to come than from them but after the rubber esque block of miserable beef they served up to me I’d come to the conclusion you can’t rush perfection. Having said that it didn’t take that long about 15 mins as everything is cooked to order unlike the one I had Saturday and there were a couple of people who were waiting before I made my order.

The staff were really friendly and made sure I had everything I needed before I wrapped my gums around the food from stabbing devices, sauces and napkins which was definitely needed due to the size of the burger and length of my flavour savours keeping my face warm at present.

The knife was a good option to cut the patty and bun into two as there was no way that was fitting into my mouth and would of lost half the contents had I attempted it in one. The bun was a generous size to hold it all in and to keep it’s structure with the wet ingredients inside.

The beef patty was the most most and juicy I’d ever tasted although the hunk of pulled pork on top acted to self baste the burger with each bite and the halloumi added a bit of saltiness but kept its shape unlike more softer cheeses like chedar normally do but that does give a sexy pic with it oozing down the sides on squeezing the burger.

There was a good dollop of guac to accompany the other toppings and not too much that I had half of it over my face and down my arms. The skin on fries tossed in garlic and herbs was a nice addition too and similar to that offered at Hogwurst although the enamel tray they put them in meant they could swim in the herby butter came with lovely wad of cheese on top too. The portion offies wasn’t very big although paired with the potato bun I had more than enough carbs to contend with as it was and didn’t take me over the edge in terms of bloatedness.

I wasn’t feeling overly hungry on my walk there and was trying to stick to the Wriggle deal to not spend a fortune with just a £1 for the extra topping of guac and £4 for the pint fo Tiny Rebel Cwtch but my next visit I’ll be going all out with a monster of a burger believe me!

I did get halfway through my burger by the time I’d realised there wasn’t much heat coming from the burger and was a bit sweet in comparison to what i’d ordered so I think they had forgot to add the chiptole and was just the sauce coming from the pulled pork but I enjoyed it never the less. One other thing I don’t think it came with any salad/onions/tomatoes/gherkins as standard these would of been added extras for a cost and at £1 per item gherkins and some lettuce would set you back £2 on top.


So would I come back?

Yes I will be going back and I would definitely recommend the place as it currently sits at the top of my Best Burger in Cardiff table to date but I would suggest an ongoing burger special for those who like me like to go to a burger restaurant and have the experts (those cooking the burger) put together a killer combo of ingredients or something not actually on the list of toppings and sauces. That’s one of the reasons I’ve not taken to 5 guys as I thought they took the easy option giving the customer all the hard work of putting flavours and combo’s together but not everyone is good at doing that on the spot and I do like the restaurant to be creative and put something seasonal or current together for a change.

One other thing I know I had a wriggle deal and got 1 x burger, 1 topping, 1 sauce and 1 fries for £7.95 if you were going there any other time and if you wanted to create a mammoth burger the price does creep up quite quickly if you wanted 3 or 4 toppings you would be looking at around £17 for a burger and chips yet Got Beef who do put combos together for you to pick such as the Heisenburger with the blue crystal meth esque onions that comes with around 4 toppings with fries would be around £12, which if you’re two parents with 2 or 3 kids you won’t be getting much change out of £100.

Don’t forget to use the Wriggle discount code AUHPSS once you’ve singed up on the Wriggle website or app to get a further £3 off your order including the already discounted Time & Beef burger and fries deal.

ultimate burger fries and onion ring combo ingredients list

I’ve had a bit of a burger obsession the past 12 months with the relentless hammering down my throat with them at all the local street food festivals and burger joints showing up in Cardiff at the moment and I like to play around with some flavours and combinations at home trying to find the Holy Grail of combo’s and because I would really like to run a pop up burger joint at my grandparent’s pub some time in the near future so I need to build my potential menu offerings in the mean time.

I alway’s make my own burgers and still feeding off the 50/50 burgers half beef and half smoked streaky bacon I made a few weeks ago and froze but i’d picked up some condemned (yellow stickies for close to sell by date, my favourite past time on the way home from crossfit finding some bargains for work and to stock the freezer) Welsh Steak burgers a while back and had them gathering ice in the freezer so I thought i’d do them as they are some beastly meat offerings and thick as hell. I’m sick of having plastic chips and french fries and being charged £5 for a small portion just because there’s some parmesan sprinkled on top in food festivals so thought i’d hand cut my own to attempt frying to see how different they turn out and whilst i was there attempt my first batch of deep fried sweet potato.

I cut 3 Maris Piper Potatoes up as thin as i could whilst my burgers were in the oven and set aside. Then I decided I was going the full hog and making some fresh onion rings but not just any old onion rings i was making two kinds. I had a shaker with garlic, chilli and pepper so that was going in the one batter mix which was just a couple of spoonfuls of self raising flour mixed with a bit of water little by little until you got your desired thickness i wanted it thick to stick to the onions. I mixed a generous sprinkle of the spice mix and then made a 2nd bowl of batter only a small bit as i was only cooking for myself and using one onion and then added a sprinkle of cajun seasoning to the mix for a different flavour.

Cut the tops and bottom off the onion then in half so the top and bottom are still in the middle of the halves than cut your rings of onions to your desired thicknes i probably got 3 out of each side then take out the middle bit of the onion leaving just the rings and i then split each one into two rings so they weren’t too thick they wouldn’t cook properly.

Coat half in one mix and one in the other but you can just use a plain batter or attempt something else if you fancy go nuts! I dropped the onion rings in one by one dipping it in slowly first before dropping so it didn’t stick to the bottom of the basket. Cook for about 5-10 minutes depending on thickness of the onion and the batter until you get your desired crispiness at around 160C to start then a minute on 180C to crisp up although i put mine in to finish off and keep warm wile i cooked my shoestring french fries cut by hand.

Before I put my fries on i added a slice of brie over my burger in the oven to melt. Drop the fries in the fryer and cook to your desired browness or crunchiness again i cooked mine for around 5 mins on 160 as they were quite thin and blasted them for a minute on 180C too to crisp up.

I cut my brioche bun, and added a slather of my GBK smoked chilli mayo that i’d bought along with habanero chilli jam, harrissa mayo and bbq relish as they were all half price and just £1 in Tesco this week. Then i added the brie encrusted Welsh Steak Burger, topped with the GBK BBQ relish and dropped a few Chilli Pears that I also stumbled upon in Tesco that were spicy but added a sweetness to the mix.

Next I stacked my plate with the fresh french fries, grated a good helping of Parmesan Cheese on top and plonked a few of the different onion rings where there was space not for them to fall off. I was going to have posh fries with the parmesan and truffle oil but the truffle would of overpowered everything else on the plate and I was even going to attempt a double burger as I had cheddar bubbling away on top but the size of the burgers is unreal there was no way it was all fitting in even my greedy gob with two in the bun so I offloaded that off to my eager waiting grandfather.

The burger was served slightly pink as it was frozen it needed a bit longer but it was just right and how i’d of expected it at any decent burger restaurant so i was happy and haven’t died 3 days later.