Burgers are one of the simplest yet indulgent comfort food. It is loved by so many especially by one of Australia's leading chefs, Mr. Neil Perry. His wagyu burger at Rockpool Bar & Grill has been rated as one of the best in Sydney. Neil Perry said that he loved eating burgers growing up even before McDonalds was around in Australia. It's no surprise that he would add to his portfolio of restaurants a place that is dedicated to burgers. The new Burger Project was born out of his love for hamburgers and everything that goes well with it.
Burger Project is a burger bar located in World Square. It has been given a contemporary twist and a touch of that Neil Perry magic. The fit out has a sleek modern diner design. They use Cape Grim grass beef for their burger patties. You can choose from a range of classic and fusion type burgers and hotdogs. Ice creams, sundae-type desserts, slushies, milkshakes, wines and beers are also available.
My visit was divided to two parts. On my first visit, I went with the awesome Chocolatesuze as her plus one at the launch event. We then met up with Grab Your Fork. This is what went down:
Chocolatesuze decided to go with an epic double burger ($9.90). It had double cheese, double grass fed beef patty, onions, tomato, lettuce, pickles, mustard and ketchup.
Grab Your Fork and I opted for the cheese and bacon burger ($9.50). It had cheese, bacon, grass fed beef patty, onions, tomato, lettuce, pickles, mustard and ketchup. It seemed like the medium rare patty was cooked with the smash method and the beef was minced on the pulpy side to give it a bit of a steak effect. It was not as juicy as I hoped it would be but it was still flavoursome.
The house made chips with chipotle chilli ($4.90) were amazing and nicely seasoned! They were hand cut and triple cooked. It was crunchy on the outside with a soft center. The chipotle chilli gave the chips a smoky flavour.
We also had the chicken wings with classic hot sauce ($3.50 for one or 3 pieces for $9). It's deep fried with a classic cayenne pepper based hot sauce. The rippled batter was super crunchy and the chicken meat itself was succulent.
I tried their salted dulce de leche milkshake ($6.50). The caramelised milk flavour was there but it wasn't overly sweet.
There's always room for dessert right? So, I also had the salted dulce de leche ice cream ($4.00) for dessert. The ice cream with an additional topping of crumbles ($1) was simple but it totally hit the spot for me! The ice cream tasted more like a light salted caramel and the additional crumbles tasted like ANZAC biscuits.
The second visit was a "dinner for two" pass that I won from Gourmet Traveller’s Burger Project Competition:
I just had to try the double burger for myself to see how awesome it was. The perfectly cooked medium rare patty has improved as it was juicier and had a better caramelised surface. The overall filling (especially the glorious melted cheese) had a very pleasant texture and the lightly toasted bun held the whole burger well.
|Spicy pork belly burger|
We also ordered the spicy pork belly burger ($9.90). The pork belly itself was tender, well seasoned and had an amazing crackling! The crackle sound that accompanied every bite was like music to my ears. I didn't really get any heat from the salted chilli, instead it added an extra sweet flavour. The pickles and slaw gave it sweet and sour flavours that nicely cut through the richness of the pork.
The Burger Project delivers solid burgers, fries and milkshakes. I like that they are very accessible and you get value for money for their items. The double burger was my favourite and I will definitely return to try their hotdogs. Burger Project opens to the public on Friday, 31 October 2014.
Ramen Raff was invited as a "plus one of a guest" and a competition winner via Australian Gourmet Traveller.
The Burger Project
Shop 11.06, World Square
Level 1(Next to Din Tai Fung)
644 George St
Sydney NSW 2000
OPEN 11AM – 10PM DAILY