Posts Tagged ‘Beef’

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I’ve been hearing good things about this place for a while now – it’s been up the top of my to do list, but since I’ve been on a bit of a burger break, it’s taken a while to make it down to Mick Adams.

Lucy and I were out and about, enjoying the mid spring sunshine when I decided it was time to make the trip. Lucy didn’t mind, I mentioned there might be “chippies”, and she was all for the adventure.

Mick Adams is located just out front of the Oakleigh shopping center, at the end of the Eaton Mall. We were there in the late afternoon so it wasn’t actually too busy -I was able to find a table with enough space to leave Lucy in the pram and not feel like I was annoying anyone. Settled in, I had some decisions to make. After careful consideration of the menu and discussions with Lucy, I decided to go for the The Big T, add bacon (obviously), and a bowl of beer battered chips. Not cheap – the total with a can of soft drink came in at over $30. At this price point I was expecting a premium burger experience. The Big T with Bacon is a $19 burger – and when it arrived I could understand why. This thing was pretty big. Good thing I hadn’t eaten yet. As you can probably tell from the photo, this baby is pretty easy on the eyes – a well put together burger.

First bite in – you get a nice soft bun, a little sweet, but not too much. Just picking the thing up suggest that this is going to be a hard burger to keep together – quite heavy in the hand and already dripping. Probably the first thing you notice is the meat – it’s a really beef driven burger – the meat shines through, well seasoned, beefy, juicy, a good meat to fat ratio, and cooked medium – just a hint of pink – which is always a good thing. The bacon was a little strange, it was sliced really thinly and reminded me of times that I’ve cooked thin sliced ham – It can get a little tough. Too much of the short cut and not enough of the fatty bit. It didn’t add what I wanted in this case, so I was a bit disappointed.

The burger is a fairly simple affair, cheese, tomato, fresh crunchy iceberg lettuce and pickles – sauces are aioli and ketchup. I really noticed the absence of the onion. For me it normally creates that sharp back note that balances the fatty beef , It was missed in this burger. The elements themselves were all good quality, and well put together, however, I wanted something more – more sauce, mustard, onion, better bacon??? I’m not sure, but something was missing…

Perhaps they wanted to create a burger that let the meat standout – and they certainly did that. It really was the key element. But after a while, it became a little too one note for me. I wanted some sort of contrast/compliment to the beef. Don’t get me wrong, the meat was a really good quality – but it was no aged Wagyu sirloin. I wonder if this is just because it was a double meat patty burger. I’ve experienced this before, and I find that sometimes the double can really throw out the balance of the burger. If it’s not done right the double patty can just be – too meaty. Did I just say that? I know right – too meaty. Can that even be a problem? But a good burger has to be about balance. I think next time I’d try the single patty version – which I think would probably work better.

Overall, a well put together burger, quality ingredients, just lacking in something – I’d give it a solid 7.5.

Mick Adams Burger Bar Menu, Reviews, Photos, Location and Info - Zomato

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I kind of feel bad about going to Burger Lab. Not because it wasn’t great – it was. But because Chris had suggested it and we had sort of organised to meet up there… Turns out I was running early and he was running late so I ended up grabbing a bite to eat on my own. I had to head down to Mordialloc to drop Rusty at the Train station, so I was in the area anyway. It was pretty early, around 6ish, so I decided to head over to Burger Lab. Chris had found the place and had suggested we give it a go a few weeks back, but we just couldn’t make it work. Anyway, when I got there it was pretty busy, with two big tables of around 10-15 on each – some sort of Birthday party. I was able to get a seat on my own and I was served pretty quickly. Watching the plates of burgers go past, and reading the menu I was pretty confident that this place knew their burgers. I ordered the Free-Range Bacon burger $10.50, got a side of fries with aioli – $4+$2 and a milkshake (I think $5…). Even though they were clearly busy, I didn’t have to wait too long. The milk shake came out first, not the best or worst I’ve had – passable. The fries were ok, I’d probably try the chips next time.

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However, the burgers here are pretty special. Reading the menu, it’s clear they put a lot of thought into sourcing good quality ingredients. If you start with the best inputs – then your output should be pretty good. The buns are Lievito brioche buns – I’ve had these on a few burgers around the traps, It’s just the right bun for mind – soft, slightly sweet, works with so many types of burgers. A good choice here.  Then you come to the bacon – oh my god that bacon. Quality free range deliciousness, salty, nice amount of juicy fat. Insert Homer noise here. The cheese they’ve chosen here is an organic Raclette – great choice, oozy melted cheese encases the beef patty, helping to retain the juiciness of the burger. The patty itself is really good, it’s clearly high quality beef, ground on a fairly course setting, so you really appreciate the meat, the flavour is outstanding, nicely grilled – still with a hint of pink, well seasoned, an all around quality patty. The salad elements do their job, and there’s just the right amount of sauce to make you have to think about correct positioning to avoid the drips. For me, this was all about showcasing the quality of the ingredients. The end result was an immensely enjoyable burger. I will most certainly be back to this place. I give it an 8.5.

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