Rugger burger: Team tackle mammoth meal

The team were flummoxed by the massive burger (L-R Nathan Mather, Callum Harvey, Ross Buchan, Mark Johnson, Dylan Bass, Freddie Main)

A TEAM of six burly rugby players tackled a Scots restaurant’s record breaking 23lb hamburger – and lost.

The group tucked into the 25,000 calorie monster served up by Hamilton’s Bar and Kitchen in Edinburgh.

The eatery, in the Stockbridge area of the city, says the whopper is made from more than 7.5kg of mince and 20 onion rings, making it the biggest made in the UK and more than double the previous Scottish record.

Owners Martin Luney and Colin Church challenged the players to down the delicacy.

But despite the men each tackling slices more than three quarters of a metre tall they were forced to admit defeat after two hours, with a quarter of the super-sized snack remaining uneaten.

Player Freddie Main, 31, said the group, who all play for Edinburgh-based rugby union side Watsonians, tucked into the meal with the same frame of mind they used during tough matches.


He said: “We had a good go, but as there were only six of us, it was pretty tough. Four of us got through our first wedges and went for a second but two of us even struggled to finish their first portion. They were the girls of the group.

“I’ll admit there were a couple of toilet breaks throughout the challenge, and we all got the meat sweats and headaches.

“We felt pretty terrible afterwards and needed a lie down. It was a tough challenge but it was great for team bonding.”
Mr Luney, 35, said the culinary colossus had taken three hours to prepare.

He said: “We wanted to set the players a bit of a challenge, but we mainly did it for fun.

“From research, we think the biggest burger in Scotland before this one was around 11lbs. The biggest one we found in the UK was 17lbs.”

The chef behind the creations, Sean Canning, added: The most difficult thing is finding the space to do it. I won’t try a slice because we made a practice 20lb burger last week. I’m sick of hamburger.”




  • 7.5kg 28 day hung Auchterarder beef mince
  • 10 egg yolks
  • 100g caramalised onions
  • 250g home made red cabbage and fennel ‘slaw
  • 10 sliced beef tomatos
  • 4 sliced sweet romaine lettuces
  • 500g Iain Mellis Isle of Mull Cheddar
  • 20 Scottish ale battered onion rings
  • Specially-baked Poppy seed bun by Breadwinner in Bruntsfield
  • Seasoned with restaurant’s own blend of herbs, spices and peppercorn blend