WHEN a popular American burger chain set up a pop-up shop in Melbourne, hoards of punters lined the footpath only to be turned away in minutes after the outlet ran out of stock.
It may have been just a savvy marketing ploy, but it goes to show just how popular the cheap and cheesy beef sandwich continues to be, decades after it was invented.
While the sweet, soft and salty American versions may have a strong following, they’re nothing like the Aussie style burgers we used to get at the fish and chippy.
They came plain or with the lot, often bulging with pineapple, dripping with gooey egg and with beetroot sliding out the side.
It was a hearty meal packed into a flat-grilled bun, all stuffed inside a paper bag.
It’s a taste I try to reproduce at home, only now it comes with a big red instead of a chocolate Big M.
A meaty burger is great with a glass of Rutherglen Estate Durif.
This very dark, burgundy coloured, full bodied wine has a rich, redolent aroma of blackberry and plum.
The flavour is deep, lush and quite complex, jam-packed with fruity goodness but balanced with savoury spice and a warming toastiness which stays with you long after the first taste.
It’s substantial and satisfying, which is why it goes so well with that juicy beef patty.
There are definitely some things Aussies just know how to do better than anyone else.