In his day job as Exec Chef at the high end The Pompadour by Galvin and Galvin Brasserie de Luxe, Fraser Allan produces dishes such as suprême of Landes Guinea fowl with fresh morels, asparagus and Jersey Royals.

Burger de Luxe

On Monday, he will be turning his attentions to the rather more humble burger.

Actually, ‘humble burger’ isn’t right. Fraser will be knocking out Brasserie de Luxe burgers with steak tartare relish and celery salt fries.

It’s all part of the fifth Meat Up at Edinburgh’s Burger Meats Bun on Forth Street.

If you haven’t encountered them before, Meat Ups are a chance for burger-lovers to enjoy a one-off burger menu devised and cooked by some of Scotland’s best chefs.

Previous Meat Ups have featured chefs such as Mark Donald (formerly Restaurant Andrew Fairlie and Hibiscus), Graeme Cheevers (Martin Wishart at Loch Lomond) and Chris Charalambous (Cail Bruich).

Fraser’s menu is as follows:

Bar snack

Yellowfin tuna: escabeche of tuna with aubergine purée

Brasserie de Luxe burger with steak tartare relish and celery salt fries

Scottish berry yoghurt: whipped Knockraich Farm yoghurt, Scottish berries and honeycomb

While burgers are possibly the most successful of all street foods, Burger Meats Bun has more high-flying origins.

Michelin star

Owners Ben Dantzic and James Forrest have both worked in some of the country’s best restaurants, and became friends with Fraser when they all worked at Michelin-starred Fife restaurant, The Peat Inn.

The event takes place on Mon 8 June with sittings at 6pm, 6.30pm, 8pm and 8.30pm.

Tickets cost £28 for 3 courses.