Revealed…

Tuesday, January 28, 2014
Intro-top10-2013

“Melbourne’s Top 10 Burgers for 2013 revealed.”



Tags:

Back to the Burger

Monday, January 27, 2014
Back2theBurger4

For us here at The Burger Adventure, the year 2013 was filled to the brim with a tonne of tantalising new burger joints. So before we could dive into sorting out our top 10 for the year, we needed to revisit the 2012’s most awesome burgers for a little quality control. While there were some surprises, both good and bad, for the greater good and for the burger loving public, it had to be done.

10. HUXTABURGER – 106 SMITH ST, COLLINGWOOD
2012
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2013
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“It felt like we copped a burger from the end of the production line as it was more like ‘sauce with a side of burger': absolutely drowning in sauce and soggy.”


9. PARLOUR DINER – 64 CHAPEL STREET, WINDSOR
2012
The-Burger-Adventure_Parlour
2013
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“This time round the burger was presented a tad taller with a little less greenery.”


8. MR BURGER – VARIOUS LOCATIONS, MELBOURNE
2012
The-Burger-Adventure_MrBurger
2013
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“From food truck to multiple locations around Melbourne, we knew these guys would go a long way. Very similar burger as before with the exception of a whole lot more mayo being added to the mix. ”


7. BELLE’S DINER – 150 GERTRUDE STREET, FITZROY
2012
The-Burger-Adventure_BellesDiner
2013
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“A new bun, a pickled onion on top and fries come separately now. Plus, they spell their ‘Diner Burger’ with only one R now.”


6. TRUNK DINER – 275 EXHIBITION STREET, MELBOURNE
2012
Trunk Diner
2013
TheBurgerAdventure-Trunk2013

“Stacked a little higher these days with a sweeter brioche bun (that completely dissolved by the end). Still real good value though.”


5. ROCKWELL & SONS – 288 SMITH ST, COLLINGWOOD
2012
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2013
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“This burger hasn’t changed one bit, and we wouldn’t have it any other way.”


4. ROCKPOOL BAR & GRILL – CROWN COMPLEX, SOUTHBANK
2012
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2013
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“It’s got the exact same ingredients and flavours, however the burger has increased in size and is actually a challenge to finish.”


3. NSHRY – 129A BEACONSFIELD PDE, ALBERT PARK
2012
NSHRY
2013
TheBurgerAdventure-NSHRY2013

“This would have to be one of the most difficult burgers to get right every time, yet they always manage to. There’s also now chips instead of onion rings as the side.”


2. BEATBOX KITCHEN – VARIOUS LOCATIONS, MELBOURNE
2012
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2013
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“Even as the years roll by the Raph Burger is still consistently awesome. It’s got that signature creamy flavour that keeps Melbourne coming back for more.”


1. THE MERRYWELL – CR CLARENDON STREET & CROWN RIVERSIDE, SOUTHBANK
2012
Merrywell
2013
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“As big, as ugly, as messy and as delicious as we remember: exactly as it should be.”



Burger It

Thursday, January 16, 2014
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Burger It – 628 Glenferrie Road, Hawthorn, Victoria, Australia
Burger:
Star Spangled Banner
Serviettes:
3
Dress Code:
Casual
Sleepiness:
8 minutes
Would we recommend:
Don’t expect much
Price:
$11.50
Summary

Blink and you might miss it. But, what you won’t miss in this small shop is their big range of burgers on offer. With enough bench space for 7-8 people and its very friendly service, they’ll make you want to eat in rather that take away. There’s a big emphasis on sourcing local produce and freshness, every burger is made to order with a real “Ma and Pa” feel; the hardest thing is picking what burger to go for. We went for the “Star Spangled Banner” burger with a 150g char grilled organic beef pattie, double tasty cheese, pickle, lettuce, tomato sauce, American mustard and 1000 island mayo.

Comments
“I’m always a little dubious when a venue claims to be “Australia’s Greatest Burger”. Even moreso when it’s newly opened and there isn’t a single other customer in site. This burger definitely wasn’t breaking any rules, with your stock standard ingredients all in small portions, leaving only subtle hints of flavour that combined to create a very non-memorable burger. The bun was rather doughy and the beef had been cooked right through, the only saving grace was the combination of three sauces.”
“This was a nice and easy to manage burger. The pattie was a perfect thickness with the right amount of juice and beautifully covered by a healthy amount of double cheese. I always like having options of altering my burger, unfortunately it wasn’t on how my meat should be cooked, but what bun I would like to go with: multigrain or a white bun, I went for the white bun. Pickles were good and not too much lettuce. Chips were ok.”
“There were no immediate signs of terrificness when I saw the burger. But the first bite in and a whole lot of charred flavour took over. That’s about where things started and ended. Every bite that followed was rather polite and safe. The most positive thing the burger had going for it was the sauce combo: never had a I thought of mixing mustard, ketchup and thousand island. it took the edge of the mustard and gave a nice sweet zing. I get that the area is filled with international students, and a sign saying “Australia’s greatest hamburger” is probably going to spark their interest. But c’mon guy, give us a break.”
Burger It on Urbanspoon


Shake Shack, Dubai

Monday, December 23, 2013
The-Burger-Adventure_ShakeShackDubai

Shake Shack – West Food Court, Mall of the Emirates, Dubai, United Arab Emirates
Burger:
Shack Burger
Serviettes:
2
Dress Code:
Casual
Sleepiness:
8 minutes
Would we recommend:
Go Now!
Price:
25AED/$7.60 AUD
Summary

When you happen to visit one the most arid, terribly hot places in the world, the best place to hang is a mall where you can enjoy luxury shopping, skiing and one of the world’s most famous burgers. Opening in 2011, Shake Shack Dubai was the first of many of its international locations (now in Turkey, UK and Russia) and ever since day one they’ve always had queues. If you aren’t aware of Shake Shack’s infamy, you can read more from D’s NYC review here, but they’ve come a long way since starting out as a humble hot dog stand in NYC. I took my place in line, watched the workhorse that is the Shake Shack kitchen do their thing and eventually got to order the Shack Burger that came with a 100% Angus beef pattie (cooked medium), cheese, lettuce tomato and Shack Sauce all on a soft burger bun.

Comments
“Not having eaten Shake Shack in NYC, I was glad I was at least going to have a crack at its first international location. But, when hype is involved, I’m usually the first to get a little suspicious. I mean how good could this be? That first, soft and meaty bite was enough to tell me everything I needed to know. The pattie was oh so right: a little bit charred on the outside and so soft on the in. It’s got a certain beefy saltiness with a smidge of pepper that I don’t believe I’ve ever tasted before. Whether it’s their cows or meat blends I don’t know, but this and their Shack Sauce is (just one) reason why people love it. The next thing I noticed is that these guys don’t cut their bun all the way through. How damn smart! A cure for the inevitable burger slide. The lettuce and tomato balanced out the heavier beef quite nicely… And the bun reminded of something White Castle does with their sliders: super soft. Originally these guys started out by slinging dogs and you can see the influence in their burgers. For me the bun is basically a hot dog bun but in burger format. Give it time and I have a feeling these guys are going to take over McDonalds as the most recognised burger chain in the world. Tremendous.”


Dude Food Man

Thursday, December 19, 2013
The-Burger-Adventure_DudeFoodMan

Dude Food Man – Various Locations, Melbourne, Victoria, Australia
Burger:
The Dude Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
7 minutes
Would we recommend:
Definitely
Price:
$14
Summary

You can hardly say you’ve done it all in Melbourne until you’ve eaten from one our many food trucks. As much as some councils have tried to put the kibosh on where and when they can operate, the community has welcomed them with open arms. Relative newcomer to the scene is the Dude Food Man, who not only serves burgers but delves into other comfort foods between buns like a pulled pork slider and a Korean BBQ Beef sub. To say owner Johnny has his work cut out for him when it comes to competing for attention next to the acclaimed Mr Burger and Beatbox Kitchen is an understatement. But, with over 10 years training at places like Café Di Stasio and The Point Albert Park, sourcing only the best local ingredients, it’s no surprise The Dude Food Man has so many sell outs. On a sunny Sunday afternoon we found a spare patch of dirt at Ruckers Hill (check here for up to date locations) and ordered their signature Dude Burger that came on a brioche bun with a Wagyu pattie, lettuce, cheese, tomato, caramelised onions, pickles and aioli.

Comments
“Breaking down the cardboard box around this burger revealed an almost ideal 1:1 ratio between the size of the patty and bun. The patty was cooked perfectly, with a lovely coarse mix remaining pink on the inside, yet with the help of the crust and gooey yellow cheese completely hugging it, it managed to retain all the juice and flavour without dissolving the bun or dripping down your arm. Funnily enough, the stand out ingredient for me was the not too sour pickles that added just enough bite that enhanced the overall experience.”
“As far as food trucks go, this burger does not disappoint. The pattie was juicy, on the right side of pink, covered in cheese and had a healthy serve of mustard and pickle. The bun was great, but a bit susceptible to breaking-up while still eating. The triple cooked hand cut chips were good and super moist in the middle. The only problem I see with Dude Food is not with the burger, but with being memorable. Melbournians are spoilt for choice and the food truck business has become a very competitive category, therefore the only solution to this would be to create a more signature product on offer.”
“I eat a lot of burgers, but there’s this weird feeling that you get every now and then, when something is so damn good that you can’t help but thank a higher power. Another indication that I liked it was that it was almost all gone in under a minute. There was a lot of sweetness and saltiness in every bite, most likely from the mustard, pickle and aioli combo, but the cheese I didn’t really notice. Overall for me though, the pattie was the star, just the way it should be.”
Dude Food Man on Urbanspoon


Third Wave Café

Wednesday, December 18, 2013
The-Burger-Adventure_ThirdWaveCafe

Third Wave Café – 189 Rouse St, Port Melbourne, Victoria, Australia
Burger:
Gourmet Burger
Serviettes:
4
Dress Code:
Smart Casual
Sleepiness:
15 minutes
Would we recommend:
If you’re in the area
Price:
$18.90
Summary

Down away from Port Melbourne’s main drag lies a café that you’re either going to say is breaking down barriers or just a little bit indecisive. Like many of the other internet dudes that take photos of their meals with oversized cameras, we were sent a few emails inviting us to come down and check out the menu. After gracefully declining (as we always do) we popped in on our own accord, primarily out of curiosity as to how a Russian/American menu, cooked by a Japanese Chef would work out. Even though you’ll find Blinztes to BBQ ribs on the menu, the desire to serve nothing but premium quality food is at the forefront of owner Greg and Inga’s minds. After being greeted by some super friendly staff we ordered the Gourmet Burger that came with porterhouse mince, spice, fetta and sun-dried tomato pattie on a bed of basil mayo in a brioche bun plus lettuce and tomato.

Comments
“I thought I would tackle this behemoth by cutting it in half; a decision I immediately regretted as the whole thing ended up looking like I’d just punched it, with ingredients splattered everywhere. I’m never a fan of any beef patty that’s been prepared earlier and seasoned with anything more than salt and pepper, and similarly, this thing just crumbled to pieces, with only small amounts sticking together by being burnt. The bun was burnt, which added another strong over-powering flavour and texture to compete with all the other big, bold flavours. Had everything been toned down a little bit it could be quiet enjoyable.”
“A nice smokey burger with some intense salty flavours like fetta and sundried tomato. The pattie and bun were huge and the burger was hard to control with all that slipperiness caused by a healthy serve of mayo and lettuce (a lot of lettuce!). The potatoes were perfectly cooked and well seasoned. I don’t mind the owners of Third Wave doing a burger a bit differently, but having seen how their BBQ dishes were coming out I would encourage them to give a classic a go.”
“Interestingly enough, for $19, this burger came with no chips. There weren’t even chips on the menu. I thought that this was going to upset me. However, the burger alone was plenty to get you full. Just like a lot of my basketball idols (Thunder Up!), it was tall and rich. Then and there I couldn’t work out if I liked it or not. There were moments filled with sweet creamy goodness from the lashings of Russian basil mayo. But because of this, it created a burger you just couldn’t keep your hands on; seeing D trying to deal with his was hilarious. The spices, fetta and sundried tomatoes added to the pattie didn’t help it’s structural integrity but did make for a soft, tasty pattie. If you’re looking for a less traditional style of hamburger – and want to splash some cash – then you could give this a try. Just maybe avoid wearing a white shirt.”
Third Wave Cafe on Urbanspoon


MEATliquor

Wednesday, December 18, 2013
The-Burger-Adventure_MeatLiquor

MEATliquor – 74 Welbeck Street, W1G 0BA, London, UK
Burger:
Green Chili Cheeseburger
Serviettes:
6
Dress Code:
Smart Casual
Sleepiness:
8 minutes
Would we recommend:
If you’re in the area
Price:
£8/$14.60 AUD
Summary

You can’t accuse the gents behind MEATLiquor of being ambiguous. When you hear about it or see its neon signs there isn’t much left to the imagination right? You might expect MEATliquor to be a little like what everyone else is doing: embracing the classic diner style with a little bit of alcohol to sip on the side. Well, it’s a little bit of the opposite. When you do manage to be let in by the bouncer (after waiting for an hour), that first step inside the dark, loud, graffiti soaked venue resembles more of a nightclub than a restaurant. Don’t be fooled by all of this because MEATliquor is still all about meat and liquor. The people behind it all started it in what’s looking like a trend for most success stories: humble beginnings serving out of a van (MEATwagon), then moving to pop ups (#MEATeasy) and finally to a couple of fixed spots (recently opened in Brighton). The guys are Chef Yiannis Papoutsis and Scott Collins, who met at MEATwagon one night. Collins was so impressed with the product that he arranged for Chef Yiannis to open up at Collin’s pub for a night – then the word spread. With an all-out attitude that dares you to eat and drink ’til you drop, their menu consists of plenty of juicy burgers and drinks to make you stumble home. After a recommendation from one of the waitresses/burgerettes I went for the Chili Cheeseburger that came with a beef pattie, chili butter, cheese, red onions, pickles, lettuce, mustard and ketchup (and a Jameson to boot).

Comments
“The first bite was great: soft and with a hit of spice. But then it got boring. The spice did have some kick, but it wasn’t enough to force my tastebuds into submission. I imagine the cheese, that I completley missed, did its part in calming the chillis fire. The beef was a nice pink on the inside with lots of char on the outside but it had no character. It tasted under-salted and didn’t have any boldness to it. This place has lots of street cred, so if I went back I’d like try their simple meat and bun burger, as I think the chilli (although tasty) didn’t do the beef any favours.”
MEATliquor on Urbanspoon