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15.04.2014 admin
For us here at The Burger Adventure, the year 2013 was filled to the brim with a tonne of tantalising new burger joints. What Makes a GOOD Burger?We asked visitors to the site what makes a good burger in your opinion. Bite into Sydney’s best burgers made by famous chef, Justin North, at The Burger Shed. We're also on 7TWO on Saturdays - Please check your local guide for times.
Not to worry though, as I do love Charlie and Co’s burgers, and there were enough differences between the menus to keep us interested.
Despite being called the Burger Shed, the menu also had some non-burger items like salads, tortilla wraps, desserts and corn! The Cheerleader opts for a grilled chicken burger, which has a flame grilled chicken breast, iceberg lettuce, tomato, coleslaw and a smoked paprika mayonnaise.
There’s no question about whether parmesan and truffle fries are going to be ordered.
The Schtick: Ahead of the curve when it comes to pairing great wine with a wide variety of savory burgers.
The Burger: Tender, juicy patties and well-prepared toppings come together to satisfy any burger craving.
Setting: Casually chic but with a bit of whimsy thanks to the large cows painting on the window blinds. When Fox Restaurant Concepts opened Zinburger in 2008 skeptics wondered if Tucsonans would actually pay $10 for a burger. Yet in a matter of weeks this Foothills restaurant was packing them in, and these days that price point is pretty common anywhere in town. All the grilled burgers, save for the Kobe burger ($15), are made with Certified Angus Beef, which is ground in-house daily. Besides another half-dozen burgers and several non-red meat choices, you can also build your own burger. No burger joint would be complete without a side or two, and since the burgers come with just a few pickles on the plate, ordering a side is almost a must. If ZinBurger continues bringing smart and tasty innovations to its menu, Tucsonans are in for some tasty treats for years to come.
Burger House is the latest occupant of the onetime 2nd Street Bistro space in Pomona’s downtown Arts Colony, opening in late 2012.


So before we could dive into sorting out our top 10 for the year, we needed to revisit the 2012′s most awesome burgers for a little quality control. It might be the soft fluffy bun, the juicy meat patty, or the melty, oozy cheese (cheese is a must!) – whatever it is, it always hits the spot. Like this watermelon and ginger crush, which had a lovely pink blush colour to it and was super refreshing. The beef patties at The Burger Shed are a mix of fullblood Wagyu and grass fed Angus beef, which makes them pretty tasty with a nice mix of fat and meat. The chicken breast fillet has managed to stay tender and moist, and the paprika mayonnaise lends a nice creamy texture to go with the chicken and salad.
This burger has the same juicy beef patty as the cheeseburger, but has cheese, miso, BBQ onions, tomato relish and pickles. It’s not my favourite burger place in Sydney, but if I was around the Mosman area and was craving a burger, The Burger Shed would definitely be the first port of call. As far as the wine issue goes, leave it to the folks at Zinburger to find the perfect parings for a juicy burger and whatever toppings one might choose. Zinburger offers 11 kinds of cheeses and 11 non-cheese toppings encompassing basics (American, cheddar, mushrooms, jalapenos) and the more unique (Manchego, smoked mozzarella, roasted peppers, truffle aioli). While I love Zinburger’s hand-cut french fries, onion rings, and sweet potato fries, I opted for the out-of-the-ordinary Zucchini Fries ($6).
The inspiration for these treats comes from classic desserts, like a Creme Brulee shake and a Strawberry Cheesecake shake.
In her travels, she has been known to bring home home souvenirs that are usually food related from Canadian maple syrup to the famous Danish pastry known as kringle to handmade pizza. It may not display this or other websites correctly.You should upgrade or use an alternative browser. The interior is much the same as before, with wood flooring, exposed brick and a pressed tin ceiling. While there were some surprises, both good and bad, for the greater good and for the burger loving public, it had to be done. I’m always on the look out for a good burger, so when The Cheerleader (who also loves a good burger) told me about a burger place in Mosman, we headed there quick smart to check it out. I’m glad I do because despite it filling up my stomach pretty quickly, the sweet and buttery flavour comes through really well and it tastes amazing! I can’t really taste much of a miso flavour, but I do like the melty cheese and the sweetness of the onions.


Each extra, with the exception of the free barbecue sauce or chipotle mayo, is $1.25, so your burger could cost considerably more if you get carried away. Chocolate lovers get three choices: Double Chocolate Mint, Cookies and Cream, and the piece de resistance, Bars of Zin. They’ve gone gourmet burgers with more than 40-plus beers and a few hand-crafted milkshakes. The original dessert was created by the company pastry chef, Spike, who’s known for her killer sweets.
For those not into wine, rest assured, the shakes here are pretty amazing and beer is plentiful. But if it’s potatoes you want, plenty of people will argue that the Double Truffle Fries ($6) are not to be missed.
Chocolate ice cream and melted chocolate are combined in a tall glass then topped with praline flakes and whipped cream.
Melted American cheese brings a welcome layer of extra fat, and Nueske’s applewood smoked bacon adds a sweet and savory touch as well as crunch. These gems are tossed with truffle oil as they come out of the fryer, then topped with Parmesan and chives.
Tuck into a Grilled Chicken Burger with flame grilled free range chicken breast, lettuce, tomato, coleslaw, and smoked paprika mayonnaise.
The result is the perfect blend of tastes and textures: crunchy, creamy, savory, salty, sweet.
You’ll love the Federation Burger with a Riverina lamb patty, pickled beetroot, lettuce, cumin and mint yoghurt. It’s got grass fed Angus and full blood Wagyu patty, vintage cheddar, mustard aioli, tomato relish and pickles. Make sure the answer is always yes because you’ll love their truffle and parmesan chips.




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