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FOOD & DRINK

The Burger Shed

With the motto of ‘Happier the cow, happier the customer,’ it’s easy to have high expectations for what will come out of this burger kitchen.
By Lena Peacock
August 14, 2013
  shares

The Burger Shed

With the motto of ‘Happier the cow, happier the customer,’ it’s easy to have high expectations for what will come out of this burger kitchen.
By Lena Peacock
August 14, 2013
  shares

It may have the word shed in its name, but don’t be mistaken. This is hardly just a shed. It’s a little bit more like a burger temple, with chef Justin North (Plan B, Charlie & Co) as the leader. The Mosman eatery is a simple space, framed drawings of cows line the walls (drawn by the chef himself!), a rustic style ladder runs down the centre of the ceiling, complete with industrial lights dangling from it and an exposed brick wall bears the logo at the far wall, cheekily stating ‘Established 2013’. It’s also an order before you seat situation.

With the motto of ‘Happier the cow, happier the customer,’ it’s easy to have high expectations for what will come out of the kitchen. And luckily there’s nothing to be disappointed by. The menu, or rather ‘Tucker,’ is made up of mainly burgers, with sides of corn, old school coleslaw ($6), two styles of fries, a range of sauces ($1 each), gourmet salts (50c each), salads, a tortilla and taco option, and some fancy style meal deals (but much better than your average Maccas run).

Yup, this is a grown up version of the meal we all love. The burger and chips. But this burger can come with a side of truffle and parmesan fries ($6), which have one of those perfect crispy crunches to them that other chips can only dream of. The truffle isn’t too overpowering and the parmesan goes down a treat. To top off the look, they’re served in a takeaway-style cup.

The BBQ corn, with chilli-salt butter is another dish worth your pick. It would be easy to eat about 10 portions of it. The corn is BBQ blackened to perfection, and not a hint of sogginess in sight. Even if it’s date night, the bits of corn in your teeth are worth it.

The soft Baja fish tacos are worth a go ($13), with their fried fish, shredded cabbage, hot sauce (which could have been a bit hotter, but it’s hard to please the hot sauce lover) and Mexican cream. But you can’t ignore the burgers. It is named the Burger Shed after all. The shed burger $12 ($15 with double cheese and smoked bacon) is where it’s at. Grass-fed angus and fullblood wagyu pattie, cheddar, tomato relish, pickles (made in-house - delish), lettuce and aioli all combine to make a truly great burger. The pattie had a pink blush to it and the combination of flavours and textures was just right. And even better news, there wasn’t that horrible greasy burger dribble that runs down your hands (and then wiped off onto your jeans).

The burger does needs to be washed down with something and luckily there are some good ol’ fashioned American style drinks (done with a contemporary twist). The salted caramel dulce de leche is a naughty option, but worth it. Another option - fresh sodas, adult style. The citrus ginger mint twist is exactly as it sounds, and its crispness works well with burger. There are also a range of wines available ($30 a bottle, or $8 a glass) or craft beer by the bottle like the favourite Mountain Goat ($8).

To finish, go for the salted caramel dessert (but make sure you share it) for piped out sections of salted caramel, chocolate and toffee. It looks extremely simple, but it’s bursting with flavour.

The decor is simple and unpretentious, as are the prices, but the food speaks for itself. Mosman should be very excited about it’s little Burger Shed. Welcome back Justin. It’s been too long.

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