Nutella and chicken noodles: meet the cool new avatars of the humble burger
When is a burger not a boring old burger? When the meat-pattie-in-a-bun concept has been completely reinvented for the diner’s delight.
- November 2019
The ubiquitous burger is having a makeover moment with experimental new offerings to leave you healthier – or happier.
Pimp Mi Goreng, Cuckoo Callay, Sydney
However you spell it – mie, mi or mee – stick it in front of goreng and you get the popular Asian dish of fried noodles. Now, at Cuckoo Callay’s two Sydney locations, there is the option to upgrade the chicken burger to a Pimp Mi Goreng, a chicken thigh coated in crispy fried noodles, with maple bacon, house-made kimchi and coriander aïoli on a pretzel bun.
Pulled Pork Burger, Café De la Plage, Darwin
Proving burgers don’t have to be a guilty treat are innovative owners Claire and Sevan of Café De la Plage in Darwin, who use only natural ingredients such as turmeric and charcoal to create colourful, healthy burgers, such as a vitality-boosting butterfly-pea flower bun to sandwich a free-range pulled pork burger. It’s good – and good for you.
The Nutella Burger, Demazzi Stone-Grill, Melbourne
Free the burger from savoury oppression! For the open-minded, the burger specialists at Melbourne’s Demazzi Stone-Grill have concocted a droolworthy Nutella Burger on brioche with vanilla bean mascarpone and strawberries.
So there you have it – we’ve found the three most experimental burgers around Australia that taste as good as they look!