Five of the best: The Gold Coast’s top specialty burgers to mark National Burger Day
Today is National Burger Day and while it’s a travesty it’s not everyday, we’ve found five of the best specialty buns to take your fix to the next level.
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Today is National Burger Day and while it’s a travesty it’s not everyday, Amber Macpherson has found five of the best specialty buns to take your fix to the next level.
The Game Changer
Sports Bar, The Star, Broadbeach
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The Star’s Sports Bar is bringing burgers to the forefront all this week (where they rightfully belong) with a towering bespoke burger to wrap your mitts around. The Game Changer weighs in at 600g and comes with a 350g Australian beef patty, house made beer mustard sauce, smoked cheese, two bacon rashers and beer battered onion rings between a milk bun. The chefs say the offering is not for the faint-hearted and challenge burger buffs to finish it with a side of chips and all. The Game Changer is $24 and is available all week.
zEPICkle Burger
Ze Pickle, Burleigh Heads
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Good burgers come to those who wait and Ze Pickle’s new sandwich is worth holding out for. The restaurant that deals in cheat meals is preparing to launch an updated menu with a burger that owner Nathan Zukerman describes as the best one they’ve ever concocted. “We’re doing a dry-aged beef burger,” Nathan says. “It’s a 300g patty that’s been dry-aged for 45 days, served on a pretzel bun, with cheese and caramelised onion jam. The hero is the meat obviously — it’s got like a funkiness to it, a much stronger taste.” Called zEPICkle and served with truffled parmesan shoestring fries, it’s probably not one to order on a Tinder date unless you’re equipped with a pack of gum. Nathan says the meat is currently about 40-days ripe, so it should be available any day now.
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Phat Bastard
Longboards Laidback Eatery, Surfers Paradise
There’s another tourist attraction adding to the world fame of Surfers Paradise — Longboard’s Phat Bastard burger. The gorge-fest weighs in at 1.8kg and features a 600g patty, 12 slices of bacon, pulled pork, onion rings and salad between a custom-made brioche bun. “It’s featured on television in Japan, Australia, Korea and Brazil,” Longboards venue manager Steven Dallas says. “The quickest someone finished it was in 4 minutes and 34 seconds. We probably do about 6 or 7 a week. We’ve had about 3000 people try and it and less 100 completed it.”
Destroyer Burger
Craft House, Tugun
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Craft House serves up both quantity and quality in its destroyer burger, with a stack of four meat patties alongside beef brisket, cheese, lettuce, mustard, aioli, onion and pickles. Craft House co-owner Gareth Sharples says the quadruple-decker appeals to anyone in search of a “nice, dirty burger”. “We wanted to have something that’s just a little bit bigger, a little bit more filling,” Gareth says. “It offers that next level of satisfaction associated beyond what you’d feel for any other burger. Our head chef hand-picked all the ingredients. We sell one maybe once a week or once a fortnight. Nobody’s managed to finish it.”
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The Ed Mac
Eddie’s Grub House
This burger from Eddie’s Grub House gives a cheeky nod to a certain fast food chain with a double dose of decadence. The Ed Mac comes with two chargrilled meat patties, cheese, white onions, lettuce, pickles and Ed Mac sauce with a bun on top, below and in the middle. Eddie’s Grub House call it a “reinvention of the greatest burger of all time”, but don’t just take their word for it — head along and try it for yourself.