Look a these guys taking out a full page ad to make a wholly unsubstantiated and unproven claim.
Rest assured good people, we are on the case.
The Burger Lift is a device designed to elevate the burger above the plate and give one of America’s favorite foods a proper throne to rest upon. It is constructed from either stainless steel or plastic and is dishwasher safe. The design is both lightweight and easy to grab, but sturdy enough to withstand the test of time.
We know at least 208 people like this idea. We’re not so sure. Seems like if your burger was good enough, you’d never put it down, but we can see restaurants getting on board to prevent the dreaded “soggy bottom syndrome.” What do you think?
Menu Item: We’re calling it the VB Burger, for Very Beautiful.
Price: All we know is that longneck makes it a great value. Full stop.
Squawk: Do you have to ask?
Buaawk: Nothing. There is nothing not good about this.
Purveyor: Bennett Street Dairy, Bondi NSW, Australia
Menu Item: Hilda’s Buttermilk Fried Chicken on Lux Brioche
Price: $18.50 AUD
Squawk: We never thought it would happen, but there we were, stuffing our faces trying to find fault with this amazing burger, and we could not. Nothing. Sure, the place isn’t licensed, so no beer. Sure they got the “comes with chips” part wrong. Sure the unevenly weighted presentation with the two squishy pickles isn’t going to blow up on Instagram, but this burger is so good it overcomes all those things. The brioche is sweet – too sweet for most the burgers we’ve reviewed, but it is so perfectly matched with all the other innards, you can’t fault it. The smoked cheddar is fantastic all on it’s own, but factor in the way these guys get it melted to perfection with just the edges a bit burned and crunchy, and you can’t fault it. The Jalapeño Mayo has enough kick to warrant the name. We’d love more heat, but you can’t fault it. The rocket (aka rugula) and roast tomato do the job they’re there to do, it’s a good combo and you can’t fault it. And the house-made onion relish adds the perfect amount of moisture and tang to offset the aforementioned super sweet brioche, and you can’t fault it. Lastly the chicken is pure white meat, perfectly fried with just enough crunch, and without the excess oil that plagues so many other establishements, and you can’t fault it. Congrats to owner James Meek and Chef Cliff Baskin – Grandma Hilda would be proud.
“You can’t fault it.”
Buaawk: No beer. No chips. Pickles aren’t the best. A little bit expensive. And none of this matters.
(Sure this is some sort of Japanese fried chicken taco wanna be thingamabob, but still, this could our saviour when it come to making chicken burgers at home.)