Townsville Bulletin - - NEWS -

The Real Lot — $ 15.90 Real Burger Co own­ers Brid­get and Sandy Con­tarino have e cre­ated a lo­cal gem with their pas­sion for food. “A lot of peo­ple have heard that we source our in­gre­di­ents from around town,” Mrs Con­tarino said. “We are pick­ing lo­cal pro­duce from lo­cal farm­ers rs and it’s go­ing straight on your burger. We have a beau­ti­ful fat ra­tio in our patty, mak­ing it ten­der and tasty.” The real lot was ooz­ing upon pre­sen­ta­tion, mak­ing me reach for the nap­kins from the get go in or­der to hack right into it. It was the fresh patty and yolk that dom­i­nated in my mouth, mak­ing me con­tinue to hack into the cen­tre as the re­main­ing top­pings joined forces to pack flavour in ev­ery bite. Wagyu beef burger — $ 15 Ev­ery­one in Townsville knows Otto’s means qual­ity. The va­ri­ety of fresh pro­duce that comes from the beloved venue, owned by Dan and San­dra Peel is as­tound­ing. This Amer­i­can style burger was served in a bas­ket with hand­made fries with all the ba­sic es­sen­tials mak­ing it a clas­sic feast. Chef So­phie An­der­son said the burger was made with Aus­tralian wagyu beef, with fresh- made rolls baked daily in their ar­ti­san bake­house. “We only use the best lo­cal in­gre­di­ents,” she said. The stand­out was the red ched­dar that did won­ders when com­bined with the Amer­i­can mus­tard and homemade wagyu patty. A pickle topped it off to keep it tangy yet sim­ple and the gar­lic aioli brought on that ex­tra kick of flavour that would never dis­ap­point. Fred’s Lot — $ 11 This small store on Ing­ham Road was the un­der­dog, but came out with a bang as own­ers Fred and An­gelina Tor­risi de­liv­ered the goods from the pop­u­lar shop they have run since 1994. Mr Tor­risi says if you can’t make a good burger af­ter 23 years, there’s some­thing wrong. From first sight it was ev­i­dent that Fred’s lot was go­ing to go down a treat. The spe­cial hand­made burger came with plenty of fresh salad and the size, this was def­i­nitely the Godzilla of burg­ers. There was noth­ing for­got­ten be­tween the fresh bread as I took a bite of all the in­clu­sions with egg, beet­root, pineap­ple, bar­be­cue sauce and ba­con. A good sized patty that was thin­ner and spread out gave room for the salad in­gre­di­ents to shine in this one.


Brid­get Con­tarino.


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