Saturday, January 27th, 2007

City Store Now open

Monday, January 22nd, 2007

big hamburger

Thursday, January 11th, 2007

The BurgerInc cheese guide

All of the cheese we use in our burgers comes from King Island Dairy, the story goes that when french and english ships sunk off the coast of King Island, straw from the sailors mattresses washed ashore and germinated in the rich soil of king island giving the island a unique blend of grass on which today, up to 80,000 cows that live there, eat on a daily basis, king island is also the most isloated island in Bass Strait , which is good, so the people who live there can concentrate on growing good cows and making great cheese with no other distractions.

Stokes Point Smoked Cheddar
The only naturally smoked cheddar on the australian market, It’s aged for 9 months and smoked with tasmainian hardwood,tastes great melted on burgers -that’s why we use it.

Bass Strait Blue
A danish style blue cheese thats rich and creamy with an even amount of blue mould - a salty bite and clean aftertaste makes this blue cheese irresistable on char grilled beef.

Cape Wickham Double Brie
Soft, creamy with a rich nutty flavour,they add cream to make it extra good, Cape Wickham is on the north tip of king Island and is home to the biggest lighthouse in the southern hemisphere.

Phoques Cove Camembert
Smooth and milder than the brie with a lower fat content,you’ll find this on the number thirteen chicken burger, but goes equally well on beef.

Wednesday, January 3rd, 2007

300

Friday, December 8th, 2006

Cheers !

Number One

This classic Burger calls for some equally archetypal robust, earthy, fruit-driven Australian juice. Grenache, either a mano, or along with it’s traditional bed mates, Shiraz and Mourvedre, should be the go here: try a funky nu-Barossa blend from Dean Hewtison, Teusner or Izway, rich full-bodied styles with velvety mouth-feels and masses of supple earth-spiced fruit to pick the eyes out of this full-throttle, smoky/meaty classic.

Number Two

Those who have washed down a mouthful of guacamole with a full bodied red will need no reminding of the evils that this wonderful fruit can do to red wine. The fruits creamy texture and mineral content can often transform the nicest of wines into a bitter, metallic tasting dud! However, I can’t see even the fullest of white wines doing justice to this burger, so I recommend you drop by your nearest fine wine merchant and pick a quality dry rose from the fridge. Ideally go for a crisp, savory style from Southern France [Tavel, or the Languedoc, based on Grenache, Shiraz, Cinsault etc] or a new wave Victorian Rose such as Yering Stations complex & spicy ED Pinot Rose or perhaps the bone dry 2006 vintage rose from one of Barossa’s new star micro-operations Spinifex.

Number Three

The lashings of flavorful, gooey, mature Tassie Brie in this Burger calls for a young, crisp red with enough acid to cut though the high fat content [sorry, dieters] of the cheese yet still retain enough body and texture to cope with the Char grilled beef. A supple, ripe young Cabernet [Coonawarra, Margaret River if possible] might satisfy the traditionalist though I prefer the idea of the Loire-styled Cabernet Franc [the lighter bodied relative of Cab Sav] with its zippy freshness and violet/pencil-scented red/blue fruits. Alternatively, try the simple crunchy, summer fruit flavours of a good ‘cru’ Beaujolis; one of the wines from the designated villages of Flurie, Cheroubles, or Brouilly should do the trick nicely. If you prefer staying local, Roundstone Vineyards of the Yarra do a great Aussie Gamay.

Number Four

I love the thought of this burger with Australia’s new-wave classic red: The Shiraz/ Viognier blend. Shiraz, co-fermented with the striking white variety, Viognier produces an perfumed, exotically spiced, musky red with a voluptuous mouth feel that will harmonize beautifully with the saltiness of the blue cheese [and optional bacon!] with the full fruited flavours of the shiraz sitting pretty with BurgerInc’s char grilled pattie.

Number Five

Merlot is still most commonly found as the off-sider to Cabernet in Bordeaux style blends. When it does stand alone, it shows abundant evidence of the ripe, plumy fruit and soft juicy structure for which it is famed. With this subtly spiced Malay-inspired Burger, Merlots pliable, ripe tannin and pillowy choc-tinged fruit will come into play with devilishly delicious results!

Number Six

This Med-inspired number has an Aussie Sangiovese written allover it! This great Tuscan grape’s performance has been a bit patchy since in introduction to Australia, though on recent evidence winemakers are really starting to hit their straps. The top examples have all the herb-tinged, smoky and licorice goodness of their Tuscan exemplars, though, loaded up on cherry and plum fruit seem softer and plumper yet with enough savoury freshness to cut though those tomatoes sweet acids. Try Pizzini’s beauty from 2005 [their current vintage] or the lushly fruited cracker from Coriole.

Number Seven

There are those who consider the notoriously recalcitrant Pinot Noir, the ultimate food wine. I find it hard to disagree. It has an uncanny ability to complement a bewildering variety of cuisine from delicate seafood to hearty game dishes. In this case Pinot’s heady berry, earthy, vegetal, gamey perfumes are a match made in heaven, at least as far as the beetroot and bacon is concerned. As for the pineapple, I’m just going to pretend its not there, the egg is fine, though. There are some truly fine examples of great value Pinot knocking around at the moment: try the local Clyde Park for something at the full, yet svelte end of the spectrum, the truly beetroot-y scented Calulu Park from the Yarra or the sexy, Burgundian-inspired Discovery Road from Gippsland.

Number Eight

Now we have a burger with mouthwatering simplify: just the ticket to let the wine do the talking. You ca go crazy here, as I reckon just about any medium to full bodied will work just beautifully. This calls for a personal favourite of mine: Tempranillo. Hailing from the great winelands of northern Spain Rioja, Ribera del Duero et al] this newly fashionable variety is still being fine tuned by Australian growers and the top examples exhibit a gamut of flavours and textures. Think smoke, jubey blackberries, cola and tobacco leaf flavours all wrapped up in a cloak of fine chewy grape tannin and soft acidity. My personal favorites both come from Bendigo’s Pondalowie Vineyards: a raspingly succulent unoaked Tempranillo, MT, and its beautifully complex sibling the Reserve Tempranillo form 2003, currently Australia’s finest interpretation of this great Iberian variety.

Number Nine.

This massive mouthful of flavour requires one massive mouthful of wine to wash it down. It’s got to be Shiraz. Whether your preference lies with the opulent, dark fruit with touches of dark chocolate, licorice and spice of the Barrossa and McLaren Vale though to the cool climate, fragrant, peppery more structured wines of Victoria’s cooler regions [and everything in between] you will find your preferred shiraz, with its valiant fruit characters and spice-box condiments will hit the bullseye when paid with this meaty, cheesy, succulent steak burger. Note of your planning to crack a bottle of something quite special don’t forget to Hold the Mayo!

Kindly contributed by Nic from Randall’s Wine store, ( chicken burger wine guide to come)