A discovery of wagyu beef patties at Vic’s Meat Market inspired me to make my own wagyu hamburgers – bringing back wonderful childhood memories of family road trips down the south coast of NSW. Stopping at a milk bar along the way for a hamburger was a rare holiday treat that ended up with the combined juices of beef patty, scorched onions, melted cheese and barbecue sauce dripping over my hands and down my chin! My tribute to the innocent pleasures of childhood summer vacations is a perfect snack. For me, the secret to a great Australian hamburger is a long slow caramelisation of the onions (see video below), and plenty of them, plus a good barbecue sauce or chutney – I use Beerenberg barbecue sauce from the Adelaide Hills, but add any sauce or chutney you prefer. Brasserie Bread makes great brioche buns that are just the right size and texture. And to drink? Well, it used to be a double-malted chocolate milkshake, but today I prefer a dark beer such as Young Henry’s Motorcycle Oil porter.
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