Overview
An intriguing case of burger mania has hit Glen Eden. Since opening earlier in the year, suburban takeaway joint Rosier Burgers has been running out of stock daily thanks to its hungry followers.
The humble burger joint can be found on the corner of West Coast and Rosier Roads in an old food bar. The space still retains its no-frills chip shop charm, only garnished with a vase of fresh roses on the counter and a cabinet full of hot sauce. Rachael Weaver and award-winning barbecue pitmaster Dion Angove started the business because they felt there were no good organic takeaway outlets in West Auckland.
They specialise in "beef smash burgers," only using certified organic products from their neighbour Clarks Organic Meat Specialists. Further in the quest to provide the best and freshest burger experience possible, the buns — brioche and sourdough — are supplied by Glen Eden's Crafty Baker.
The Double Cheeseburger is the most popular item on the menu, receiving the bulk of fan mail in the comments section — and for good reason. The masterpiece bursts at the seams with two beef patties doused in Swiss cheese, red onions, mayonnaise and a generous supply of pickles. Also on the lineup: an organic lamb burger, the fiery Hawaiian Dragon with a chilli-salted pineapple ring, a daily vegetarian special and the bun-less keto version. But we're here for the headliner.
On this visit the shop was full of hungry customers. Angrove could be found behind the grill smashing patties to order. Rosier's Double Cheese is perhaps the perfect burger — you won't find time-wasting ingredients like lettuce, tomato, beetroot or egg. The brioche bun is pillowy and slightly greasy; the signature smashed patties are juicy and well seasoned; the cheese is plentiful and oozes forth; and the serving of pickles do their thing.
To flesh out your meal, you can take your pick from crunchy beer battered chips, hash nuggets and something called Creamy Deluxe. Four shakes make up the drinks list, including vanilla, chocolate, lime and caramel.
When quizzed whether limited stock was responsible for the consistent sell-outs, Weaver said there is "absolutely no problem with supply." "We can only order as much as we can order before the butcher leaves his store and ensuring we don't over order is very important also. It's not fresh today, if it's yesterday's."