Aussie burgers supreme

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Not Just A Burger Cafe, 30 First Avenue, Sunshine. Phone: 9310 1568

Over the years, Consider The Sauce has fallen into the habit of comparing and contrasting burger styles.

Between the new wave – for want of a better term – and old-school Aussie burgers.

We’ve done this without ever detailing just what the differences are.

So how does this work?

New wave – American style, hipster, trendy?

A thicker patty; flasher dressings; perhaps barbecue sauce of some sort.

And sometimes a whole dill pickle – perhaps even skewered to the top of the bun.

Aussie style?

A thinner, wider patty, sometimes involving meat of a questionable quality, sometimes frozen – or so we reckon.

Dressings: Chopped iceberg lettuce; perhaps beetroot.

Even an egg or – God help us – pineapple.

 

 

Always in this imperfect delineation effort is the feeling that we have also been talking about quality – meaning less of it in the Aussie renditions.

Well, at Not Just A Burger we find we can happily dispense with such dull figuring.

The burgers are just plain great.

Improbably, Not Just A Burger Cafe is located in a neighbourhood  in which we would never have reason to look – a back water of light industrial action off Sunshine Road, about right opposite J.R. Parsons Reserve and the silos.

We heard about this place and its work via Sunshine Locals.

Paul and Maria (pictured above in pre-lunch repose) are on to a good thing here – they service the many local workers, but are also a building a reputation for night-time fare and deliveries.

This a bare-bones tradies place that offers many of the usual food choices (see below).

But the burgers are where the action is at.

And Bennie and I could not be happier with our lunches.

 

 

We both go for the N.J.A.B. Inferno ($12) with bacon added.

It’s all terrific – lettuce, tomato, cheese, onion, with jalapeno slices, N.J.A.B hot sauce and some Sriracha deftly combined for the just-right degree of heat.

Yes, the meat is thinner and wider in the Aussie fashion, but it tastes of real-deal beef.

My choice is regular bun.

 

 

Bennie opts for brioche.

Ha!

I can imagine various smarty pants quipping that the presence of brioche here marks this place as not a true Aussie-style burger joint.

Who cares, though, when the burgers are this good?

 

 

The crinkle-cut chips ($4) are fine and hot. We are provided a serve of Sriracha for dipping.

 

Burger bounty

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5 Districts NY, Unit 5/2 Thomsons Road, Keilor Park. Phone: 9193 6616

A black and rather brutal-looking building in a brand new industrial estate in Keilor Park may not seem like a place for some choice eating.

Bennie certainly thinks that’s the case.

So he is surprised – truth be known, I am, too – that 5 Districts is actually doing quite brisk trade during a Monday lunch session, humming along straight after AFL grand final weekend.

That Monday lunch business and a close watch on this new establishment’s social media in the past few weeks would seem to vindicate management’s commitment to this location – it’s a winner in a broader neighbourhood obviously crying out for just such a venue.

 

 

There’s a lot of room inside, including a variety of eating spaces, communal tables, stools and chairs.

The upstairs/outdoors area is already a hit at the wind-down end of the week with locals and employees of the many nearby businesses.

Based on an early menu seen by CTS while getting up a preview story a couple of months ago, we have been expecting a much more lavish menu including dude food heavyweights such as ribs and fried chicken.

Instead, we discover the menu (see below) has been pared back for the settling-in period.

That’s fine by us – burgers it is.

 

 

Bennie’s Piggy Smalls ($17) – with heaps of excellent shredded pork and equally generous quantities of apple slaw – is a doozy and goes down right fine.

 

 

In some ways, my selection of the place’s basic burger – the County Classic ($14) – is even more impressive.

With beef, cheese, bacon, leaves, tomato and “Districts special sauce”, this is your regulation burger done very well.

The fine cow patty, excellent, is surrounded by be equally good ingredients.

Nothing flash – just sturdy, tasty simplicity.

 

 

We find sides of fries with our burgers ($4) are good rather than great – it is very early in the week and the day, so we refrain from being too judgmental.

We do enjoy dunking our fries in the various hot sauces available – and find a tub of the mildly-spiced, house-made concoction as good as any of them.

5 Districts NY gets the thumbs up from us!

 

Bar won

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Littlefoot, 223 Barkly Street, Footscray. Phone: 9396 1282

What an ornament to Foostcray Littlefoot has become.

Was it the first bar to set up shop in Footscray central?

I think it was.

In the years since, it has been joined by a bunch of others – and they all appear to have something of their own to contribute to the local scene.

But Littlefoot continues to set a high standard – not only in food and drink, but also through deep immersion in the community through live music (beyond covers), a plethora of DJs and all sorts of “special” events.

As well, Littlefoot continues to carry a kitchen, unlike most of its neighbouring bar fellows. The Cheeky Pint, a few doors away, also cooks.

We are happy to accept an invitation to take the new winter menu for a run (see full disclosure below).

On this night, Team CTS consists of myself, Bennie, Justin and Will.

We eat well and deeply, coming away happy and satisfied.

Some of the tucker is right there in bar food mode – the sort of things you’d be happy to get a bite of if you were imbibing at Littlefoot anyway.

But some things we think are on another, higher level – making Littlefoot a food destination in its own right.

 

 

The charcuterie board ($25) is a good starter for us – tonight we are hungry lads.

It’s mix of  sour, salty, oily and chewy would also be an ideal light meal for two.

 

 

The DIY taco board ($18) is a hit – the undoubted highlight that elicts admirational comments all round.

The fours fish pieces – snapper – are superbly crumbed and deep-fried, holding together beaut even under the strain of taco construction. The flesh is both firmish and delicate.

Of the bits and pieces, it’s the red cabbage that adds tangy contrast. It’s is joined by guacamole, jalapenos, lime and swathes of fresh coriander.

This is a bargain – and zooms into Great Dishes of the West reckoning.

 

 

Just as expertly fried are the mac ‘n’ cheese croquettes ($12) – this is glorious stodge. Could’ve done with a bit more seasoning, IMO.

 

 

My friends seem a little less enamoured of our two burgers than I.

Perhaps we’re all a little burgered out?

But I reckon they’re both good, solid efforts.

The burgers are available in three modes – Littlefoot, Wild West and Bulldogs.

The beef burger ($20) comes in Bulldog garb of cheese, pickles, red onion, pickle, lettuce and “special burger sauce”.

This handy handful is accompanied by good chips.

 

 

If anything, our jackfruit burger ($20) is more noteworthy for the simple reason it offers an alternative to lentil patties and the like.

It’s done out in Wild West style – and that means a zingy combo of jalapenos, sriracha, caramelised onions, mustard, cheese, tomato and lettuce.

 

 

Another flavour hit – of the snacky variety – is provided by the lip-smackingly good edamame ($7) with garlic and black pepper.

Beer food supreme.

 

 

Unfortunately, amid this avalanche of food, the nachos ($14) and the fries loaded with pulled pork and slaw ($16, not pictured) get a bit lost.

Perhaps at another time with liquid redreshment in hand?

(Consider The Sauce dined at Littlefoot as guests of the management and we did not pay for our meals. We were free to order whatever we wished. Littlefoot management neither sought nor was granted any input, oversight or pre-publication access to his story.)

 

Happy times at Burger Heights

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Woven, 175b Stephen Street, Yarraville. Phone: 9973 5926

In the past year or so, Bennie and I have enjoyed some good/OK burgers.

But, we confess, it’s difficult to recall any that have had us pumped up with unbridled enthusiasm, burger lust and fired-up determination to return to the scene of the crime with haste.

Perhaps we have become dulled by average products written about with what will serve the informational needs of our readers in mind, rather than our own immediate burger gratification?

So today, after the regular Saturday kung fu outing, we are trying an experiment – going somewhere we like and admire.

Somewhere we trust to turn on a truly great burger for us.

Woven has made a happy home of the area on Stephen Street and a good distance from the throngs of the village.

Previous posts concerning this fine establishment are these days so long in the tooth, I’m not even going to bother posting links.

Woven has not, however, become a regular haunt for us, save for occasional road coffees.

But we do keep an eye out for its specials on Facebook – and it’s one of them that is our mission today.

We are not disappointed.

Our matching double chipotle cheeseburgers come with two Black Angus beef patties, double American cheese, double bacon and chipotle/lime slaw in milk buns.

Dear readers, do not blanche at the admission fee of $25 – they are worth every cent.

All is terrific, even if the cheese is overwhelmed by a bevy of surrounding and strong flavours.

The slaw has just right amount of spice kick.

And our burgers come with twice-cooked, hand-cut chips included.

Now THAT’S a burger.

Yes.

We’re told the Woven burger specials list burgers change on a pretty much fortnightly basis, though a more orthodox burger is a menu fixture.

 

Burger doubleheader

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Slider Diner, 82 Charles Street, Seddon.
Fugu Fish Bar, 11 Wests Road, Maribyrnong. Phone: 7015 8733

In handful of months, Consider The Sauce will turn nine.

Much has changed in that time for western suburbs food talk.

A few westie-oriented blogs have come and gone, while the coverage in the MSM and other media outlets based on the other side of the Maribyrnong remains haphazard and selective.

Yet it seems to me the tempo of ongoing discussions about western suburbs food has actually increased.

I attribute that to the enthusiastic embrace of a plethora of community Facebook pages right across the west.

It’s a regular thing to see posts and photos of new places opening (and closing) and long threads of comments responding to recommendations for pizzas or coffee or vegan tucker – and much more.

For that reason, I long ago realised that aspiring to cover everything that is happening – and being eaten – across the west is the stuff of nervous breakdown.

So we go our merry way – and enjoy immensely, and participate in, the broader conversations.

For instance, very few of the bars that have bloomed in the inner west in the past few years have received coverage here.

And it’s for that reason that Slider Diner was not really on our radar.

Just another burger joint, hey?

But visit it we do when our Seddon eating destination of choice turns out to be closed.

That’s a fine outcome, for we enjoy Slider Diner.

 

 

Located in the premises formerly occupied by Ajitoya, the place is done out in nice and bright retro diner style.

And the slider angle?

Well, that seems to be all about the availability of half-size burgers in a menu (see below) dedicated to classy fast food – with a few twists along the way.

Usually, half portions cost significantly more than half the full price.

So Slider Diner deserves much kudos for the fact its “sliders” cost precisely half of their full-portion equivalents – and they’re generous to boot!

This means an individual customer can enjoy some diversity without paying a price in terms of quantity or money.

 

 

Bennie is well pleased with slider cheeseburger ($7) and kim cheezy ($7) with crunchy fried chicken, kim chi slaw, smoked cheddar and gochujang sauce (Korean red chilli sauce).

My fish burger ($15, top photo, not available in half size) is damn fine.

The deep-fried rockling fillet, juicy and flavoursome and meltingly tender, is accompanied by lemon dill mayo, lettuce and just the right quantity of finely sliced pickled onion.

 

 

We are utterly incapable of ordering the likes of burgers or gyros without also summoning chips.

But all we want is a taste, really.

So we wish more places would offer said chips in appropriately sized – and priced – portions.

Slider Diner does just that for $5.50 – though these are just OK.

Will we return to Slider Diner?

Yes – quite possibly to build a meal out of sides such as chicken wings, popcorn chicken, Tex-Mex corn cob, truffled mac n cheese and pulled pork doughnuts.

 

 

“Dad, your patty looks like it’s a frozen one!”

Such is Bennie’s gloomy visual assessment of my wagyu burger at Fugu Fish Bar.

A fresh-faced fish and burger joint, Fugu is located at the nexus of Hampstead and Wests roads, a few blocks from Highpoint and in a long-standing small shopping precinct that houses another dedicated burger joint.

This is an area undergoing rapid change as more and more people move in.

We both “combo” our meals for $3 extra, so my burger deal clocks in at $17 with the addition of coleslaw.

My burger is better than indicated by Bennie’s scorn – but it’s acceptable without being memorable.

The coleslaw is outstanding.

 

 

Bennie is happy with his southern chicken burger ($15 with chips), even though it appears a little crumpled.

The chips are OK. Just.

 

 

On an earlier, reconnaissance visit, I enjoyed my blue grenadier with chips and coleslaw, the latter again superb.

The little things count!

In this case, I was not offered a combo set-up so my lunch costs more through the addition of $6 worth of salad on top of the $12 for the classic fish/chip deal.

The fish was bigger than it looked at first glance and good eating, though the batter was a bit doughy.

Fugu has been recommended to us by friends/readers, so we are disappointed to be a little underwhelmed overall.

If we lived in the area, we’d be regulars, for sure – in the process, getting to know the menu and what really sings.

 

 

Fish, chips, excellence

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Batterbing, 60 Douglas Parade, Williamstown. Phone: 9397 1227

Batterbing is located in a Douglas Parade premises that has been home to fish and chips for a long, long time.

Decades, I’m guessing.

Can any Williamstown readers tell us?

In any case, these days – under its newish name – it’s being run by John McMonagle, whose work we loved so much at Dough! in Newport.

His Williamstown location is superior – it’s handily placed for more drop-in and foot traffic.

And that’s great – it means more people can enjoy the super work being done by John and his team.

The place remains very much an old-school fish and chip shop, with rudimentary dine-in facilities – a bench and stools inside, a few tables and chairs on the footpath outside.

But none of that matters.

Here be made – and happily consumed – what are, in our opinions and experience, the best fish and chips in the western suburbs.

(Matched mind, you, by Ebi in Essex Street, Footscray – very different style, equally fine outcome.)

The Batterbing art starts with chips.

Here the potatoes are hand-cut and tumbled – and are wonderful.

Real spuds make for hip chips.

I go with my never-fail arrangement carried over from the Dough! days – now officially called Combo for 1 ($15, top photograph).

Those chips, a handful of tender calamari rings and a nice chunk of juicy, delicious and expertly deep-fried blue grenadier.

So very fine!

Unlike Dough!, there are no pizzas at Batterbing.

But there are burgers – so we take one of them for a run, too.

The Lil Jerry Seinfeld – is there some in-joke I’m missing? – is a doozy.

Crisp and deeply tanned deep-fried chicken thigh is joined in burger harmony by just the right amount of slaw and mayo in a purple bun.

Like all the Batterbing burgers, it comes with a side of those chips – and that makes the $13 entry fee a dead-set bargain.

Regular burgers, too

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Upsize Burger Bar, 2/234 Barkly Street, Footscray.

Consider The Sauce – leastwise, the senior partner thereof – has no truck with burger towers.

Well, no truck with the eating of them.

But I confess to being intrigued by these burger equivalents of skyscrapers.

Which is just as well, because my Facebook feed regularly features photos of such things.

But, nope – if it cannot be grasped in two eager hands, and/or requires a knife and fork, not interested in eating.

Though I suspect, if Bennie was given free rein, he’d be right into exploring what seems little more than macho posturing to me.

In that regard, I accept I am in some sort of minority and that there is widespread interest in, and fandom of, this particular burger cult.

Upzsize Burger Bar is catering to it with panache, with many sorts of flamboyant arrangements – including using donuts  and mac-n-cheese as buns!

 

 

The in-house photos illustrate some of the more conservative options available.

On the place’s FB page are to be found many spectacular examples of high-rise burger architecture.

The Barkly Street joint is something of a temporary exercise.

It’s open on Friday, Saturdays and Sundays – and only for three more weekends (making its last day Sunday, November 25).

We are happy to explore Upsize to the extent of their regular burgers – and we enjoy doing so.

 

 

My Basic B ($14) is a good, solid, workmanlike burger.

It has two beef patties, American cheese, “FCM sauce” and pickles – and goes down fine.

 

 

Bennie chooses the chicken equivalent for the same price.

He likes it.

The chicken is crisp and the slaw delivered in appropriate amount.

We both much enjoy that the pickle slices are so plentiful that they constitute a strong flavour component, as opposed to the usual mere whiff.

 

 

The regular order of beer-battered fries is very generous for $5.

They’re good.

But remind me that a CTS story on this particular genre of chip will be the go come my Christmas break.

Where do they come from?

How much beer – if any – is actually involved?

And are they actually re-constituted spud – and thus the potato equivalent of chicken nuggets?