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BILBY’S CHARGRILLED BURGERS
The burger King Pin
Others might be more famous or fancy, but Bilby’s is arguably
Perth’s first gourmet burger bar. The unabashedly Aussie
establishment (think burgers like the Battler’s Wife and Bonza
Brekky, plus kangaroo meat options) has been a Claremont
fixture since 2001. And for good reason: it always uses fresh,
chemical-free, local meats and produce. Oh, and the servings
are massive. I almost dislocated my jaw trying to eat the King
Pin – a generous airy bun, piled sky-high with a fried egg,
beef patty, salty bacon, cheese and salad. With lashings of
mayo and relish, it has to be Perth’s best hangover brekkie.
On the side Chips with tartare
The chips are served in the kind of generic cardboard
containers you’ll find at servos, but don’t be fooled.
These fries were smokin’ hot – in every sense of the
word. Crispy, salty, and light, served with a totally
moreish herb tartare sauce.
70 Davies Road, Claremont.
V BURGER BAR u
The burger Chicken
You know when you pack a picnic with your
mates and try to impress them with gourmet
offerings? Yeah, this burger tasted like that –
but much, much better. Let’s start with the
Turkish bread bun, which was lightly toasted
in oil, so when you pressed the top you could
see it glistening. The chicken patty was
cooked well – not tough or stringy. Now let’s
go to the toppings. It was filled with thick-cut
bacon – ham-like and not too smoky – and
smothered in melted aged Brie and pine nut-
heavy capsicum pesto. So much yum.
On the side Fried mushrooms and
blue cheese sauce
I loved the fried mushrooms – meaty chunks
crumbed in flaky panko batter with heaps of pepper.
They sorta tasted like salt and pepper squid. I tried
the blue cheese dipping sauce with chips and wasn’t
a fan, but with the mushrooms, I was hooked. Oh, and
speaking of chips, they were killer. Crunchy, battered
910 Albany Highway, East Victoria Park;
5 Howtree Place, Floreat.
The burger Beef, bacon and blue cheese
This was the fourteenth burger I tried, and let me tell you, at that point I had serious burger fatigue. So props to Burgermeister
for reigniting my meaty passion. Crispy bacon and a big slab of rare beef were thickly coated with a sharp blue cheese sauce –
so rich, so good. Super-fresh peppery rocket and crisp tomato balanced out the saltiness. I was expecting such a creamy burger
to end up splattering like flubber, but a doughy and dense bun held it all together. For a messy eater, this was welcome relief.
On the side Chips with curry ketchup
God, these were a sight to behold. Golden and crumbly, and with enough variation in shape to assure they were genuinely
hand-cut. I was obsessed with the curry ketchup – no, I wouldn’t have paired a curry sauce with chips either, but it just worked.
Spicy, acidic and totally addictive. Weirdly enough, it tasted awesome with the traditional aioli, too.
170b Hampden Road, Nedlands.
The burger Pear & Parmesan
Who says a burger has to be beef and tomato sauce all the time? This offering from
Flipside would convert even the most orthodox burger fan. I loved the soft, chewy white
bread roll, and succulent, grilled free-range chicken breast – but it was the extras that
made it something special. Thinly sliced pear pieces, stacked high atop sharp Parmesan
shavings, added some juice and grit. A generous bed of peppery rocket was a nice
antidote to the sweetness of the tomato relish and pear. It was delicate, perfectly balanced and – unlike yours truly
after a week of burger tasting – not too heavy.
On the side Chips and aioli
The chips managed to find the perfect balance: crispy on the outside, super soft in the middle. No tuck shop-style
old oil here: it’s clearly changed with clockwork regularity. Bonus points for being able to see the sea salt flakes
glistening. The aioli was out-of-this-world good, and super garlicky (not so great for a first date). All of Flipside’s
sauces are made right on premises.
239 Queen Victoria Street, North Fremantle; 294 Cambridge Street, Wembley;
222 William Street, Northbridge; 2/262 Canning Highway, Como.
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