![]() ![]() You need a sturdy bun that will soak up the juices, while also holding it all in one piece”. Gee from Mister Gee’s Burger Truck said “a bun says a lot about a burger because the bun is the foundation that holds everything together. “The milk bun also doesn’t over power the recipe’s ingredients, where Brioche are a bit done and dusted now because they are too sweet.” “ we use a milk bun, which I think is great because nothing falls apart half-way through eating the burger,’ she explained. Bar Luca’s, Sarah Robbins explained a “really good bun” can influence the overall burger. Whether it’s a milk bun, plain white bun, Brioche or a plant-based bun, the roll is what brings all of the ingredients together as one. While burgers are all about the thick, juicy meat patties, the iconic layer of sauce and the little use of salads, their famous buns also define them. ![]() Companies like Plantry fill the gap here, offering plant-based burger buns and patties that are easy to implement. We put a good beef patty on a good bun with a couple of things that will complement that piece of beef and cheese.” He added: “We were one of the first places in Sydney to do a truffle burger and that is very simple with caramelised onion, beef, cheese and truffle mayo sauce with a bit of rocket.”Īnd with more and more Australians switching to a plant-based diet and lifestyle, having vegan options ensures that all customers’ needs will be served. “We are the guys doing the simple burgers. “We at Mister Gee Burger Truck put a few things together that complement each other,” he said. Owner of Mister Gee’s Burger Truck, Gee Ozgen explained he credits simple complementary flavours for his great tasting burgers. You also need a good meat to sauce ratio so many things can make a good burger.” “You have to have quality meat, a really good bun and cheese. These days, consumers have all the options available to them when ordering a burger – a plain cheeseburger, an overloaded patty, sauce, cheese and salad burger, or a plant-based vegan friendly chicken burger,īar Luca Sydney’s owner, Sarah Robbins has revealed that when it comes to deciding what burgers to include on her menu, getting the basics right is key. ![]() Though, the question is, ‘how did burgers suddenly become the “in-thing” for consumers and hospitality workers? and why are they sticking around?’ Now, burger-inspired cafes and restaurants can be found on nearly every corner in large cities, as America’s gourmet burger craze makes its home Down Under.Īfter becoming a booming industry in Australia in the early 2010s, the burger business has grown yearly revenue to $8.9 billion with growth expected to continue to expand over the next few years, according to IBISWorld Research. Gone are the days where you would head down to the local milk bar to order your favourite, greasy hamburger. ![]()
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