Gasometer*

Friday, December 23, 2011

Gasometer – 484 Smith St, Collingwood, Victoria, Australia
Burger:
Smoked Cheese & Bacon Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
13 minutes
Would we recommend:
Definitely
Price:
$18
Summary

Located at the edge of Hipsterville you’ll find a barn-like eatery that’s become a favourite for a number of Melbourne social clubs including The Beard & Flannel Co., Fixie’s Unlimited and the infamous Super Nintendo Atari Alliance. All that jazz aside, in late 2010 the once Irish themed pub changed hands and became known as Gasometer – an ode to the former gas works operation that once resided across the road. More recently though they’ve started to establish themselves as a popular live music venue; this coupled with affordable brews and American Diner inspired dishes has this Northside pub packed to the brim on most nights. Their menu caters to both the carnivores and Planeteer’s (vegos) with dishes like Smoked Buffalo Tofu Strips to BBQ Pulled Pork Nachos. It was impossible for us not to order the Smoked Cheese & Bacon Burger that came on a traditional sesame seed bun with a 200g wagyu beef pattie, house smoked cheddar accompanied with lettuce, tomato, topped with crispy bacon and 1000 Island sauce. Oh and in true American fashion, served with a pickle spear and a choice of potato salad or crunchy fries on the side.

Comments
“I really like this burger! It had a nice fatty pattie, but I think if it were cooked for a little less time it could’ve been a lot juicier, most probably taking its greatness up a step. The basic burger bun did the trick but could’ve been a little bit smaller to match the pattie. The burger doesn’t come with any tomato sauce or mustard, as I thought it might because of all the classic Americana inspiration, but the 1000 island turned out to be a decent replacement. Be sure to ask for a bottle of their Mexican chilli sauce when your order arrives – wicked with the mayo and chips.”
“This burger from the outside looked like any other regular burger, and when I ate each ingredient individually nothing stood out. The bacon alone was actually quite horrible – very rubbery and over cooked – however once you take a big bite out of this burger it is absolutely amazing! Everything just worked perfectly together and I can’t explain why, it just does. The chefs who obviously know what they are doing have made it look simple and easy. This was definitely unexpected from a venue filled to the brim with people with tattoos, beards, black rimmed glasses and most conversations starting with “what colour is your fixie?”. Saying all that, I would love to visit again the next time I venture to the other side of the river.”
“There’s something about re-inventing a classic that has a certain romance about it for me. Like taking a Victorian pub with its barn/church like interior and making it hospitable and comfortable to the hipsters (general public), of the Northern Suburbs and letting the beer run, run and run. Add on top an adopted American style cuisine with buffalo wings, chilli dogs and most importantly the Smoked Cheese & Bacon Burger and you have a hit. The burger itself was great: the pattie had a certain rustic element to it, the traditional bun was just that, traditional. The bacon was a bit tough to eat, but still good. The 1000 Island sauce was ok, but I still felt it needed that saltiness that a ketchup or mustard could only provide. The burger was hard to manage with all that sauce on it, but enjoyable nevertheless. Chips were a big standout, fluffy on the inside and super crunchy on the outside with great seasoning.”
“When I saw this my taste buds lept. When a burger comes out in basket you know someone that knows a thing or two about diner culture has had some input with this. I went to pick up the burger and it was piping hot. Whether because it had just been steamed or from resting on its hot bed of wicked chips, I dont know. Either way, when I got stuck into it I was instantly greeted by some delicious beefy flavours that left a nice coating of fat dancing around my mouth. The bacon was ok, but a little too tough and at one point even interrupted my meal. The smokey cheese was splendid and together with the 1000 Island sauce excelled at filling me with delight. I finished it all off by sitting back, munched on my pickle and casually punched a hipster in his bearded face.”
Gasometer on Urbanspoon

*Unfortunately Gasometer has changed their menu from American to Eastern European. Forgive them Burger Gods because they do not know what they do.


Speakeasy

Wednesday, December 21, 2011

Speakeasy – 359 Chapel Street, South Yarra, Victoria, Australia
Burger:
Speakeasy Beef Burger
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
6 minutes
Would we recommend:
If you’re in the area
Price:
$18
Summary

With a narrow entrance on Chapel St, it is easy to miss the Speakeasy, but if you know where to look, the white welcoming décor and the front wooden communal table make it easy to pin point. With more room in the back, there is good potential to cater for larger crowds and the outside terrace also makes it easier to enjoy the upcoming summer rays and down a few bevvies with mates. The menu is quite simple, catering to all tastes and cravings, from pork to duck, to vege and fish – they’ve got breakfast, lunch and dinner covered. Having been open for a few months, and creating a bit of buzz around Melbourne, Speakeasy is on its way to contradicting its namesake. We sat down for lunch one lazy Sunday afternoon and ordered the Speakeasy Beef Burger which came on a glazed brioche bun with a beef pattie, cheese, lettuce, ketchup, mayonnaise and fat cut chips.

Comments
“It all started with a great brioche bun, a delicious classic ketchup and mayo combo, and then a well cooked pattie that tasted a little bit like a rissole, even sausage mince at times. The cheese was tasty, but why wasn’t ours melted? As far as Chapel St burgers go, this place has the potential to own them all.”
“First off, they unfortunately broke one of the cardinal sins in making a burger, not melting the cheese on the pattie. Then to rub salt into the wounds, I saw another patrons burger come out 15 minutes later with the cheese perfectly melted and oozing onto the plate. That aside the beef was cooked really well, with the right amount of juice that (combined with the mayo) created a delicious compliment. It was a shame about the cheese as this burger has the potential to be the best on or around Chapel St. I never have been nor will I ever be, a fan of fancy big cuts of chips, they’re just not fluffy on the inside when they are that big!”
“This burger had no real standouts, however still delivered a good feed. The bun was fluffy, sweet and soft, but did brake one of the most epic burger rules – “thou shall not use bun with larger radius than pattie”. That aside the pattie was seasoned well and cooked to a good standard. The mayo and cheese worked well, with the cheese adding a nice saltiness helping it to stand out. For once there wasn’t a whole lot of greenery, which is good. The fat chips were cooked alright, but I’m still not convinced I like them. Helpful tip I picked up from D – cut fat chips longways, that way it cools quicker and are easier to eat.”
“Such a real shame that this thing came out with un-melted cheese. Not only would’ve that help melt my heart, but there would have been some “tight pants” in the house. My bun was spot on; it was glazed well and even though there was a little too much of it, I wasn’t left with a whole lot of it on my plate once I’d gotten through the pattie. Speaking of which, was nicely pink in the centre, quite tasty and had a significant amount of “rissole-ness” to it. The cheese tasted a lot like an aged cheddar and really was excellent. It had a sharp, distinct flavour that isn’t the norm for a burger in these parts of Chapel St. I did enjoy this but screw you guys for giving us some serious food envy with everyone else’s burger looking a billion times more awesome.”
Speakeasy Kitchen Bar on Urbanspoon


Ol’ School Fish ‘N’ Chips

Thursday, December 1, 2011

Ol’ School Fish ‘N’ Chips – 566 Brunswick St,
Fitzroy North, Victoria, Australia
Burger:
Hamburger plus cheese, egg, bacon
Serviettes:
2
Dress Code:
Casual
Sleepiness:
15 minutes
Would we recommend:
If you’re in the area
Price:
$10.50
Summary

When you arrive, what greets you is an imposing black exterior that leads inside to a large feature wall covered in graffiti, and judging by the chill dudes behind the counter, it was probably graffed by them. Its the kind of place where you’ll find most locals ordering by just walking in, nodding and saying “The usual thanks”. They may be “New School” by appearence but its in their methods of cooking that the “Ol’ School” part of their name really becomes apparent. Of highest praise amidst the neighbourhood are their chips, which are hand-cut and deep fried for just the right amount of time, making them nice and crunchy. Chips aside they offer a pretty familiar Fish’n’Chip shop menu, ranging from battered fish to Chiko rolls. We, of course, went for the Hamburger of 100% Angus Beef, lettuce, tomato, onion, a sesame-seed bun, and then added cheese, egg and bacon for good measure.

Comments
“This is one of the biggest and thickest beef patties I’ve had on a Fish ‘n’ Chip style burger. The beef was ground really tight which made for a dense and rough texture. Nothing really stood out about this burger either good or bad. It was exactly what you would expect from a Fish ‘n’ Chip Shop and served its purpose well: you’re hungry and it fills you up. With Danny’s around the corner I’m guessing most people come here for the fish and not the burger, however, the chips were great.”
“Just a straight-up, uncomplicated, unpretentious, basic Fish’ N’ Chip Shop burger. The pattie was simple and well-seasoned, and the cheese was nicely melted and creamy. The bun was just a traditional burger bun that was slightly burnt, but still didn’t take away from the burger. All and all a good Fish ‘n’ Chip experience by a crew that were hospitable and a killer dress sense that you would find in a Beastie Boys video clip circa 1992 – keep it up lads! Chips were good; nice, crispy and well seasoned.”
“In a world full of goody two-shoes 99% fat-free wanabe gourmet burgers, these guys are like Lex Luthor. From the get-go you know what you’re about to consume will be a classic burger that most of us would’ve grown up ordering with a dimmy and potato cake. The only difference with these guys is that they’ve gone for a higher quality Angus beef pattie – which would probably explain the New School Fish ‘N’ Chip price. But it is what it is. The beef was simple and flavoursome but could’ve been cooked a little rarer. It had a sweetish note to it too, like it had been cooked with soy sauce or ketchup. Although my cheese wasn’t melted, which is usually a turn off for me, the flavour that it produced when mixed with the egg was so superbly creamy. I would’ve loved to have seen the egg a little runnier, but on the plus side it resulted in a pretty “mess free, no sliding bun” kind of meal. Overall quite enjoyable, especially coupled with their killer chips.”
Ol' School Fish 'N' Chips on Urbanspoon


Lotus*

Monday, October 10, 2011

Lotus – 22 Challis Ave, Potts Point, New South Wales, Australia
Burger:
The Cheeseburger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
6 minutes
Would we recommend:
Go Now!
Price:
$16
Summary

Just past all of the aristocratic elegance of Kings Cross, Sydney, you’ll find the Merivale Group owned Lotus. With a Midas-like touch, they’re responsible for some of Sydney’s most renowned nightclubs, restaurants and hotels. So why should Lotus be any different? Like most of their premium venues, there’s the beautiful decor, low lighting and quite the mean cocktail bar. However, there’s one big difference: the exceptional talents of a chef by the name of Dan Hong. After a few years working the scene in Australia he tore away to the USA, only to return to Lotus in 2008 with some “most-triumphant” tricks up his sleeve. Their Cheeeseburger, as Chef Dan Hong describes, is “bun, meat, onions, sauce, cheese, mayo and pickles – it is a proper burger – no fancy shit”. Dinner/Burger Time starts at 6pm at Lotus; so we arrived at 5:45pm, cooled off with some alcoholic beverages and waited for Awesome to happen.

Comments
“This is like Walter White’s Blue Meth in a bun… sent from the gods! This burger prevails where so many others fail. Although we know how much research went into the meat alone (a mix of chuck, brisket and dry-aged beef fat), simplicity was the key ingredient here. There really is not one thing I’d take out, add or change about this burger. One of the many sexual thoughts I had going through my head after devouring this delight was, “Could I? Could I actually move to Sydney to be closer to my new found love?”
“What I’m about to say really won’t do this burger any justice. So for your sake stop reading this and GO NOW! If you have decided to read on I’ll try and make this quick (because some things in life really don’t need too much explanation). The burger was soft and delicate. The bacon was cooked to perfection, not crisp, but tastefully tender. The pattie was juicy and was filled with sumptuous salty flavours that will blow your mind. The steamed bun was by far the one of the softest buns I have ever had on God’s green earth – I loved it! Our side order of chips + mayo were also great. It’s just such an amazing burger, there’s no chance you’ll be able to stop at one.”
I quit.

Lotus on Urbanspoon

*Like a bazooka in the face, it pains us to say this Lotus is closed for good. FML.


The Bottom End

Monday, October 3, 2011

The Bottom End – 579 Lt Collins Street, Melbourne, Victoria, Australia
Burger:
Bottom End Cheesey Bacon Burger
Serviettes:
4
Dress Code:
Smart Casual
Sleepiness:
33 minutes
Would we recommend:
Definitely
Price:
$16
Summary

The Bottom End is a new kind of hybrid venue: a pub-disco-diner. The love-child of a fair-dinkum pub and a hedonistic party palace with an all-night pseudo-US diner thrown in for good measure. All this over indulgent extrava-Dance is brought to you by none other than Mr.Michael Delany-Korabelnikova; the man behind iconic Melbourne nightclubs Honkytonks, Third Class and Sorry Grandma! Food is the key ingredient in the success of any traditional pub and The Bottom End is no different. The food menu takes cues from all night US diners and the recent “dude food” phenomenon where Philly Cheese Steak, Mac ‘n’ Cheese Balls, NYC Buffalo Wings, Prawn and Chorizo Po Boys sit on a menu few could call healthy, but just as few could resist. After recovering from the launch party we went back to try the Cheesey Bacon Burger. Inside was the beef pattie, bacon, gruyere cheese, smoked dutch, lettuce, onion, tomato, onion, pickle, their special sauce between a brioche bun and a side of crinkle cut chips.

Comments
“If you didn’t know the history you never would’ve guessed that this unique and quirky hybrid venue used to be the old crazy rave destination known as Bubble. Created by one of Australia’s most iconic bar consultant/owners they serve up a heluva good old American diner-style burger that cuts no corners. It doesn’t even pretend to be anything healthy and this is the way it should be!! The creamy gruyere made for a great addition to the thick juicy pattie and other fresh ingredients. With their special sauce also between the brioche bun I have to say this is one I’d definitely make a trip back for, whether it was late afternoon or the early hours of the morning.”
“This was a seriously creamy and filling burger. So much so that I have to admit I left a few chips on the plate; a rare occurrence. The creaminess came down to the amazing melted gruyere and the secret sauce that closely resembled a 1,000 Island dressing. It worked well with the crispy, thick cut bacon and the tightly packed beef pattie. If this venue was in a different location I would frequent it more often. However, I consider this part of the city the arsehole of Melbourne and I’m embarassed that it even exists. I hope that along with the new Vue De Monde it can start the much needed rejuvenation.”
“Imagine Buckingham Palace, then fill it with pictures and statues that you would find in some eccentric dandy’s art collection. But they’re all stored in his basement because even he said, “No, even these are too tacky for me”. Then throw in a bar and a kitchen. That is The Bottom End and I LOVED IT. It just takes the piss out of everything and it’s the kind of place you would never expect to find any conservative accountant/lawyer/dental hygienist on a Friday night drinking beer and smashing a burger. So it already qualifies as my favourite place on earth at this point. The burger: the pattie was of average thickness but was juicy. The pickle did taste a bit old and smelt weird. The brioche bun was huge – lots and lots of brioche to fill up on. Greens were nicely prepared and the chips were good. But what really stole the show was the complimentary Mac n’ Cheese balls that came with the burger. That alone is worth a revisit.”
“We rocked up on a Sunday to find out that Mac n’ Cheese balls came complimentary with your meal. Bit of a bonus? No burger-fans, its a frkn HUGE Bonus! Cheese, Bacon and Macaroni have never reminded me more of crack cocaine. Soon after snorting the entrée our burgers were set before us. They were stacked high and were dripping wet with sauce and juices. At my first bite my brain and tastebuds were quick to acknowledge the bacon; there was lots of it and it was outstanding. The beef was pink, soft and held together well. It didn’t need to have too much seasoning on it as all of the other party guests between the buns had enough presence to make up for it. I hardly noticed the cheese, tomato or lettuce. But I couldn’t help but notice the pickles that once tasted on their own, tasted as if they’d been pickled inside a sardine can. There was something fishy going on there (drum roll + cymbal). Crazy food coma after this one so prepare yourselves. Overall, this place is mental and serves awesomeness on “blue or white plates with napkins”.”
The Bottom End on Urbanspoon


Burger Edge

Wednesday, May 11, 2011
Burger Edge – Shop 13, The Chevron 519-539 St Kilda Road,
Melbourne, Australia
Burger:
The Meat Lover
Serviettes:
2
Dress Code:
Casual
Sleepiness:
9 minutes
Would we recommend:
Don’t expect much
Price:
$10.50
Summary

Well, we had to do it. Finally we did another burger franchise. With a lot of our readers telling us to get down there and give Burger Edge a go, we knew we had to do it and see first hand how they pump out their burgers. The St Kilda Rd Burger Edge is tucked away in a little nook in The Chevron apartments. It was cosy, smelt of decent burgers (always a positive) and had friendly staff. After much dispute on which burger we should eat, we decided that the dude at the counter should settle it. He recommended we go for the Meat Lover Burger that had Prime beef, short rindless bacon salami, ham, tasty cheese, salad, and BBQ sauce. We also grabbed some chips with “Mexican” seasoning salt.

Comments
“You know what, this one actually surprised me a little as I wasn’t expecting much from this place. I thought this would be just another burger franchise thats popped up over night with not much to offer. I tasted the beef pattie on its own and it was a little under seasoned, but you probably wouldn’t notice because of the spicy salami overpowering most of the burger. Overall it actually wasn’t so bad and all the ingredients came together pretty well.”
“I found this burger to be very neat and tidy. All the ingredients were in proportion to each other resulting in a decent bite, each and every bite. We did order the meat lovers so I can’t complain that there was too much meat, but jeez there is a lot of meat in this burger! The bbq sauce complimented and added an extra smokiness, which I dont usually like, but in this case worked a treat. It was only my first burger here and I believe it’s better than Grill’d.”
“This burger did nothing for me. The Salami was the most dominant flavour and probably, in a way, the highlight on what was an average burger. The pattie was dry and a little bland. We chose the white sourdough bread, which we thought was a good choice, but it turned out to be a little dry. The red onion was tasteless but the lettuce was nicely prepared and presentable. Highly recommend trying the chips with Mexican seasoning. Would I have it again?…No.”
“We didn’t have to wait too long for this one. The burgers were ready to rock’n’roll after a couple minutes – which is something I’m always suss on. Anyhow, at that moment my hunger was telling my tastebuds to shutup and just go with it. As soon as I bit in I was hit with an abundant amount of meatiness. But really the main flavour was coming from the spicy salami. The beef pattie should’ve been the hero, but it didn’t stand a chance as it was dry and bland. The positives included the cheese, salami and lettuce, but thats like telling a girl she has nice elbows. For me this place has no real concept, like its not being run by real burger lovers. It feels more like someone with a load of cash tried to jump in on a trend just to make a few bucks. Contrary to D, for me Grill’d still rules the roost amongst the franchises. Well, at least for now…”
Burger Edge on Urbanspoon


Little Press & Cellar at The Press Club

Tuesday, May 3, 2011
Little Press & Cellar at The Press Club – 72 Flinders Street, Melbourne, Australia
Burger:
Mikro Bifteki
Serviettes:
1
Dress Code:
Smart Casual
Sleepiness:
5 minutes
Would we recommend:
Definitely
Price:
$7 EA.
Summary

Little Press & Cellar is the baby brother of celebrity chef George Calombaris’ well-known and established, The Press Club. It maybe smaller and more casual, but it is just as enticing and hospitable, offering Mezethakia (tapas to some, or finger food to others) making it great for the walk-in clientele who might be up for a bite or even a cheeky drink – the perfect spot to escape the rain on a miserable Melbourne day. We tried the Mikro Bifteki – a mini Wagyu burger, patzari (beetroot) and Haloumi (Cypriot cheese). As a little something extra that only the sheikest of the sheik are accustomed to doing, we added a side of chips with Taramosalata (traditional greek caviar and egg paste) for $13.50.

Comments
“This entire day was really unplanned. I had some errands to run in the city and Z decided to tag along. Upon driving in to town we were already trying to decide where we could grab some food. When the meet and greets were over we found ourselves on Flinders St saying “Where to for lunch.” Z had heard that The Press Club has a little cellar kitchen that did a wicked little burger. As I walked into The Little Press & Cellar I was instantly greeted and escorted to the table. We ordered the burgers with the side of chips and Taramosalata. We started with dipping the chips in the Taramosalata and I was pleasantly surprised with its creamy texture, subtle saltiness and hints of garlic that mixed so well with the crispiness of the chips. The burger was literally bite sized and I was left salivating for more. The Wagyu pattie was really fluffy, crumbled nicely and seasoned perfectly. With the slither of melted Haloumi on top, it made for really a nice combination. The beetroot added a nice sweet feature to a salty burger, and worked well. The Bun was perfection. After finishing the first burger we had to get another one and when it arrived I had to try it with some Taramosalata. Due to its subtle flavours, compared to the burgers more dominant flavour, I really couldn’t taste it in the burger. I would recommend people try Taramosalata with what its meant for: chips and bread.”
“First off I should mention that this is the kind of burger you’d eat accompanied by a whole lot of other dishes, otherwise you’d probably end up ordering at least 4. But thats saying something, because you actually would.. they are pretty awesome. Everything in this burger was quality and each ingredient played a significant role. The mini brioche bun was sweet, soft and excellent. The Wagyu beef pattie was luxuriously buttery and packed with parsley – which is rare as they hardly put extras in with it – but it was a nice touch. The most prominent flavour was the Haloumi though. It had a rounded sharpness to it, kind of like a butter knife. Although there were some typically contrasting flavours in there it was still a really simple burger. The caviar dip was interesting but surprisingly tasty, and I’m not even really big on seafood. In fact, I usually say, “If it lives in the sea, let it be.” But it was excellently paired with the chips. This is a cool little place thats offers quality service and ingredients but is still nice and casual. If you’re appetite is leading you on your journey though, be prepared to spend a little more than usual. But thats what you get when you order some of the classiest chips in Melbourne.”
Little Press and Cellar on Urbanspoon


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