Wangaratta Chronicle - North East Regional Extra - - Front Page - WITH ANITA

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.

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