Posts Categorized: Burgers

The Huxtabogan: the end to Smith St cool?

There’s a new burger in town and it’s a contender to take Melbourne’s best burger crown from Neil Perry’s Rockpool Bar and Grill. It’s from a joint called Huxtaburger, the choice of hangout for a new breed on Smith St, the Huxtabogan, and costs $10 to Perry’s $23. There’s a lot that’s good about the burger, each one named after a character in the The Cosby Show. My favourite is “The Bill” which at $10 is a patty of grass-fed Moondara wagyu with egg, pineapple and beetroot in a Breadtop bun, which if anything is its failing because each time I’ve eaten one the bottom is sodden and falling apart. But at $10, the burger punches with flavour and in my book is a match for the infamous Andrew’s burger in Albert Park. Match with crinkle cut chips and an ironically bad beer such as Fosters, bought in as a joke but sold out in the first week to the amazement of the owners, and you have a winner. Now those of you who follow me on Twitter will say I’m getting even creating the Huxtabogan character when, with their bar next door to the burger joint opening, I could have simple have referred to Huxta[insert name here]. The back story is that I live next door to Huxtaburger and 8.30am one Sunday morning I took their drilling and hammering into my wall and raised it an axe, which I ground away on Twitter. You see in the rush to open Huxtaburger before Christmas their builder, rather than take on extra staff, decided to build out of the legal building hours annoying all the residents in my flats. It would have ended there is Huxtable’s chef Daniel Wilson had told the builder to stop working out of hours. What I found out two nights later was that he had instructed the builder to keep on working out of hours. That led to me confronting the owners at Huxtable mid-service one Tuesday night. They wanted to talk about it. But there is nothing to negotiate when the law is being broken is there? My axe grinding aside, the burgers are among the best in Melbourne. But with $10 (and less) burgers comes a different crowd. They crowd the pavement and make it difficult to pass by and more often than stand in my doorway blocking the entrance, and thus the Huxtabogan was… Read more »

I’m only eating this burger so you don’t have to

I get a lot of stick on this blog every time I eat Maccas. Usually, I serve the chips with a home made steak tartare. Living a one minute walk away from the Acland St Maccas, it is far easier to walk there are back rather than deal with hot fat or oil (I refuse to use oven chips). The last time I advocated Maccas chips the comment was “he’s obviously not a foodie”. Well, done for recognising it. Proudly, I’m not. I do have secret food shames. Five years ago it was boxes of nine McNuggets with the strangely addictive mustard and curry sauces. Like I said, not a foodie. One day the girl behind the counter said:” Do you know you are the only person who orders that sauce combination?” Hurrah! I’d become a regular. Everybody has to have a regular place to hide out, the downside being the lack of alcohol at Maccas. I’ve also been a regular employer of staff from Maccas too. Faced with the hundreds of resumes from young graphic designers (with identikit portfolios produced under artificial conditions) having worked at Macccas showed a work ethic and being able to work within a process or system. My system was that I was in charge and didn’t like rainbow coloured headlines. The process was designing loads of pages a day, flipping and photoshopping pictures rather than burgers. Delivering everything to a tight deadline, now preferably. Nowadays, Maccas has become fancy. Salads and all sorts of stuff keep the mums there with their kids. Burgers are cooked fresh and delivered within a few minutes. Last Saturday the Grand Angus appeared good perhaps because my palate and head was jarred by a big night. Monday I was back for a second opinion. “Everybody wants Angus,” the guy behind the counter said. It took two minutes to deliver, and another one to take it home. And it came with decent enough tomato, cheese a hue of Richard Wilkins (orange), pickle slices and onion. I think these last two are the secret of Maccas burgers. The pickle gives the flavour to the Big Mac. Here too it does, as does the additional onion, which is a bit much for my taste. The burger patttie is nice enough but too large. Perhaps it would be nice to make one sized for normal people rather than the greedy and obese. If… Read more »