September 2013
Given the sudden proliferation of burger joints around the city, we’ve been inclined to take a dim view of anyone new offering remarkably different burgers. Burger Junkyard’s shtick is steamed cheese – each of their burgers is topped with a steamed, melting mixture of cheddar and smoked mozzarella. They claim the steaming method is integral to retaining all the flavour and body of the cheese.
Turns out that steamed cheese is the least of Burger Junkyard’s claims to greatness. On our first trip we ordered the Steamed Cheese burger (naturally) and the Texas Hold Me. The Steamed Cheese was a straight up cheeseburger, while the Texas Hold Me held crunchy tempura onion rings, beef bacon and was drizzled with the house BBQ aioli (and cheese). The burgers arrived in baskets, looking – if we’re going to be honest – slightly nondescript, with glazed buns that seemed a little too dainty for their contents. But any disappointment disappeared upon first bite. The beef patties were crusted with chargrilled flavour and juicy through to the centre, the steamed cheese slippery and savoury, and the tempura onion rings added crunch. The chips were a touch oversalted, but we can overlook that. We managed to also score a serving of fried country mushrooms (apparently they sell out very fast) – crunchy, battered button mushrooms that were pleasant but perhaps not hype-worthy.
But what if it was a one-trip wonder? Two weeks later we went back to try a different combination of burgers. This time it was house specialities Balsamic Beefin’ Onions and Beef in Blankets. The former was laid over a base of pickled beetroot and topped with a layer of caramelised onions, and the Beef in Blankets held a patty wrapped in beef bacon. The beef bacon turned out to be a bit of a stringy mess, but the patties were as excellent as ever. The beetroot was an interesting textural addition to the Balsamic Beefin’ Onions, although the sweetness of the caramelised onions threatened to overwhelm the burger at times. Still, an incredibly satisfying meal at a great price point – more expensive than the fast food chains but with no dubious meat-sourcing backstory; cheaper than the big restaurants and with variations that are just as inventive. Prepare the cheese, we’ll definitely be back. Emma Chong