Between Two Buns

Overview

Sydney's reached peak burger obsession. No longer confined to the realms of American chains and RSL bistros, burgers now clock up appearances on the menus of top-tier, hatted chefs, each putting their own contemporary, fine dining spin on the longtime casual favourite. So we reckoned it was about time for a good ol' fashioned burger battle — and so did Merivale.

This February, we invited 16 of Merivale's top chefs to Ivy Ballroom to hit the kitchen and cook up their ultimate burger for March Into Merivale's Between Two Buns. Some, like Mr. Wong's Dan Hong, opted for their widely celebrated, longtime burger recipes (hel-lo Lotus Burger), while others dreamed up new and strange burger possibilities —Bistrode CBD's Jeremy Strode did a chicken and eel burger (and nailed it).

From dozens of entries, our enviable panel of burger experts whittled down the shortlist to six. You'll be able to try every single one of these juicy delights at March Into Merivale, at Between Two Buns on Wednesday, February 17. After you've tried 'em all comes the most important moment: vote for your favourite. The winner will not only score a spot on Merivale's pub menus for a year, and bragging rights forevermore.

So, who won over the judges? Which Merivale chef makes the best burger? Try these at MiM and vote.

BETWEEN TWO BUNS FINALISTS

Dan Hong ​(Mr. Wong) ​ — Lotus Burger
Alex Lewis (The Beresford) — The ultimate lamb burger
Jeremy Strode ​(The Fish Shop/ Bistrode CBD) — ​The Fish Dog (chicken and eel)
Jordan Toft ​(Coogee Pavilion) — ​Aged trim beef, cheese, burger sauce, B&B pickle
Paul Donelley ​(Ms.G's) — ​Beef, bacon and cheese burger
Patrick Friesen and Chris Hogarth ​(Papi Chulo/Queen Chow) — ​Canadian beef and bacon burger

Watch the video:

Concrete Playground x March Into Merivale - Between Two Buns from Concrete Playground on Vimeo.