Gourmet collaboration: Local chefs combine talents on limited edition burgers

Two Westleigh chefs have combined their passion for artisan produce in a creative new collaboration - gourmet burgers.

Julianne’s Kitchen owner Julianne Lever and Burger Hounds owner James Ballingall with the “Bun Mi” burger. Pictures: Troy Snook

Two Westleigh chefs have combined their passion for artisan produce in a creative new collaboration.

Burgers and pates are not two words commonly used together, but Burger Hounds in Wahroonga has discovered that they make the perfect pair.

Burger Hounds owner and chef James Ballingall began using pates from Hornsby business Julianne’s Kitchen in February on his limited edition “Beef Wellington 2.0” burger.

The flavour profile makes sense, as Beef Wellington recipes traditionally call for pate — and customers agreed.

The epic “Bun Mi” burger with Julianne’s Kitchen’s chicken pate along with Burger Hounds’ signature burger patty plus pork belly, pickled carrots, Spanish onions, wasabi mayo, coriander and shallots.

Their latest collaboration is the “Bun Mi” burger — released last week — which is a take on the popular Vietnamese street food banh mi, and pairs Julianne’s classic chicken pate with a beef and pork burger patty, slow roasted pork belly, pickled carrots, Spanish onions, wasabi mayo, coriander and shallots.

Ballingall said he expected the Bun Mi to be “quite polarising” because of its use of divisive ingredients pate and coriander — but it had become one of their most popular specials.

Julianne’s Kitchen owner Julianne Lever said the collaboration was about “two local chefs supporting each other with a really funky edge”.

Julianne’s pates are made by hand in nearby Hornsby.

The pair originally met in 2004 as teachers at hospitality institute Le Cordon Bleu.

“We used to talk about pates and terrines … it’s almost a lost art,” Ballingall said.

Located a stone’s throw from Wahroonga Station on Redleaf Ave, Burger Hounds has become incredibly popular since opening last May following a two year search for the perfect venue.

Burger Hounds serve gourmet burgers, hot dogs, sides and shakes, and make their condiments and relishes on site.

The team hand cuts a quarter tonne of potatoes a week for their chips, while their burger patties are minced daily — a combination of beef and pork — at the nearby McFarland’s Gourmet Meats.

“The mince is the cornerstone of everything you do when you’re doing burgers,” Ballingall said.