Manhattan’s – Plaza Alta Vista, Junco de la Vega #411, Monterrey,
Nuevo Leon, Mexico

Some years ago whilst studying in Mexico, this was where I would order some quesedillas and ice tea, defeated after a long night/day out. Frequented mainly by University students from the UDEM, Manhattan’s is like TGI’s with a neon twist. I tackled the Rockefeller BBQ Burger, which came with a Subway-like “parmesan on top” bun, onion rings, bacon, BBQ sauce, Cheddar and Monterey Jack, and a side of jalapenos, all accompanied by thick-cut steak fries.

“My first thought was, “What is this on top of the bun!” Supposedly it was cheese. The first few bites were average and the beef wasn’t standing out from the ingredients the way I was hoping it would. All I could really taste was just BBQ sauce and a bit of crunch. The bacon and onion rings added a subtle saltiness, and as for the chips, I would have preferred shoestring fries. Then I decided to add the jalapenos! It was incredible. These spicy little bastards ran riot, and took what at first seemed an average burger, and turned it into something special.
I don’t know how, but they ended up cutting all of the flavours apart. I could finally taste the beef, (which wasn’t profoundly excellent), but it still somehow took a step up! My first “a la Mexico” burger, and it was pretty damn good.”

Ruby’s Diner LAX – 201 World Way, Terminal 6, Los Angeles,
California, USA

Setup for the hungry traveller, this “Welcome to the USA” experience will have you sitting amidst 50′s style booths with patrons from all around the world. The Ruby Burger comes on a basic sesame seed bun with a 1/3 pound USDA Ground Beef, sliced tomato, lettuce and “RubySauce” (which I swear is just mayonnaise), and a sweet/salty pickle. Your fries are also “refillable”! Not a bad option if you’re stuck in transit.

“This was so very soft and easy to eat. I’d say accompanied by the “refillable” fries, you can either sit there all day, or slam-home the burger just in time to hear your final boarding call. The ground beef was nothing flash. It wasn’t very juicy and all I really got was that grilled charcoal flavour mixed with a touch of blandness. Nevertheless, after that much travel it was still passable. I understand Ruby’s offer Ultimate Kobe Burgers at their bigger restaurants, so maybe that’s the way to go if you’re looking for something a touch gourmet. The fries delivered a satisfying crunch but along with the “greens”, were just average. The pickle held its own (the way most pickles do), providing a bolt of sweet/salty goodness. All in all, it was certainly more interesting than settling for McDonald’s, and if you can score a booth by the window you wont regret it.”

La Roche – 185 Acland St, St Kilda, Victoria, Australia

Honey is a bar that prides itself on letting its guests really enjoy themselves. Open late everyday, Carlton Draught on tap, free Wifi, and an excellent food menu that any decent bar worth it’s salt should have. On top of all this there’s personable service, a relaxed and comfortable environment and decent tunes in the background. When all these things line up, what else would nail the occasion but their Beef burger with bacon, cheese, lettuce, tomato, caramelised onion and chips.

“I am always left wondering why people think it is a good idea to use Turkish bread for a bun! The burger itself made for a good lunch time meal, although I found it had a little too much lettuce and tomato for my liking. The beef pattie was well cooked, but had nowhere nearly enough seasoning. On a good note it did have a cracking mayo. I really think that any potential this burger had was lost with the use of the Turkish bread.”

“Why, why, why use Turkish bread in burgers? I’m sorry I don’t get it. Some really good burgers out there are being misused and I think its wrong. Cafe’s are the main culprit, they make an ‘Awesome’ burger, then it’s downgraded to an ‘Ok’ burger by the bun. For me the bread worked like a sponge and by the end was a soggy mess. I found the burger had too much “green stuff” in it, which took over the great tasting mayo. The pattie was ok and did the job. Bacon, cheese and onion were good, however could have used some sauce in it, luckily for us it comes as a side. Chips were good.”

The Palace – 505 City Road (corner Pickles Street), South Melbourne,
Victoria, Australia

The Palace is celebrity chef and hometown-favourite Luke Mangan’s new gastropub. There are two menus (restaurant and bar). Both are well thought through and will entice you to return and try what you missed out on. Obviously we had to go for the Wagyu burger (on the Bar menu) with beetroot, cheese, tomato chutney and a pot of friess.

“This was definitely one of those pleasing meals that when you leave there is nothing that you can complain about. A juicy herb and garlic wagyu beef pattie with a perfectly sweet tomato chutney that really paired-up well with the beetroot. A fresh and fluffy bun that really stood up to my high standards.”

“The bun was fantastic. It kept everything together and withstood all the juicyness from the beef and relish. Very warm and comfortable surroundings that seem to be catering to the local empty nesters and RM Williams crowd.”

“A burger that allowed me to forget my worries and just enjoy some of the simple things in life. The beef pattie was great. The ratio of garlic, herbs and moisture in the pattie made it perfection in a bun. The bun was well sized and the ingredients in the burger were well portioned and nothing was really taking over in terms of flavour. A great combination of good fresh ingredients and taste. Chips were Good too.”