Top chef names Australia's best five burgers
AUSTRALIA'S burger obsession is showing no signs of slowing. Aussie burgers have evolved from the days of canned pineapple and beetroot to a more sophisticated burger.
In this episode, Miguel Maestre scours the country to track down his top five burgers in Australia, from the indulgently greasy to the gourmet.
Here we go:
1. Rump fillet burger at The Quartermasters Arms in Hobart
Address: 134 Elizabeth Street, Hobart
"The burger at the Quartermasters Arms is not your traditional burger - it is a rump steak that has been cooked for two days in a sous-vide water bath," explains Maestre.
"This slow cooking technique not only ensures a flavoursome burger but one that is unbelievably tender."
2. Melbourne Madness at Easey's Burgers in Melbourne
Address: 3/48 Easey St Collingwood, Melbourne
"Owner Jimmy Hurlston, a former intellectual property lawyer, gave up his office job to focus on burgers full time. Jimmy likes his burgers 'ruthless' - Easey's Melbourne Madness has a double fried beer battered dim sim together with two beef patties, triple cheese, bacon, several sauces and a double fried potato cake."
3. The Croc Burger Special at Humpty Doo Hotel in Humpty Doo
Address: Humpty Doo Hotel, Arnhem Hwy, Humpty Doo Northern Territory
"Order a crocodile special from Humpty Doo Hotel and bite into the taste of the Australian Outback, encourages Maestre.
"Head Chef Lynette Duke has been at Humpty Doo Hotel for almost 10 years, her Croc Burger special consists of Crocodile tail fillet pieces dusted in Salt Bush infused flour and deep-fried. This outback delight is served on a brioche bun with lettuce, tomato and mayonnaise accompanied by a side of crispy beer battered fries."
4. Gojima Cheeseburger at Gojima in Sydney
Address: Level G, Café Court, The Star, 80 Pyrmont Street, Sydney
Gojima is the brainchild of Chase Kojima, one of Australia's leading and most influential Japanese chefs.
"Its menu offers nine burgers with a difference," says Maestre.
"The Gojima's Cheeseburger resembles an American style burger. The filling of beef patty, pickles, white onions and crispy lettuce is sandwiched between two rice buns, made from caramelised sushi rice and spread with house made umami butter, adding flavour and crunch. The bun is then wrapped in what Chase considers to be the best nori seaweed in the world that melts in your mouth and has a delicious roasted aroma."
5. The Smoked Barramundi Burger at Lanternfish in Port Douglas
Address: 1/22 Macrossan Street, Port Douglas
"Lanternfish's barramundi is local and wild caught," explains. Maestre.
"The fillets are blitzed together with fresh herbs, garlic and onion - but only until just combined to leave texture to the patty. The patty is then hot smoked with hickory for around 20 minutes using a stovetop smoker. Served on a brioche bun with pickled julienne vegetables and a dollop of smoked chilli mayo and charred pineapple salsa."