After more than a few licks of paint in 2010, The Post Office Hotel opened its doors again to a more than happy Coburg neighbourhood. At its core it’s a Gastropub – but with probably a little more emphasis on the “pub”. The reason for this emphasis is purely because its such a homely and warm environment. It’s inviting and caters for everybody of all tastes, which really makes you question whether or not any of the locals would actually refer to it anything other than “the pub”. Although quite large with many different areas for drinking, dining or even maybe a little boot-scoot, their menu acts as if you’ve entered a high-end English cottage turned restaurant. Toulouse Sausages, Spaghettini with truffle oil and Spatchcock are offered from either their elegant Cafe229 & Dining Hall or Pub menus. On a cool Sunday evening we stepped up to the bar and ordered the Post Office Hotel’s Wagyu Burger that came with a 200g Wagyu pattie, lettuce, tomato, caramelised onions, gruyere, beetroot and a side of french fries. Be mindful, they don’t have ketchup, but the offer of chutney and aioli is plentiful.

“This burger was on the very verge of greatness for me, with the large, perfectly cooked wagyu beef pattie being the absolute highlight. Unfortunately the other ingredients were a little too strong and instead of enhancing the beef flavour, slowly overpowered it. From the buttery, flaky texture of the croissant-like bun and the sweetness of the beetroot relish and caramelised onions. I’d like to try a simpler version with just the pattie and the creamy gruyere cheese. I really enjoy a good stalk of a venue’s kitchen and peering in I saw some seriously good looking dishes being produced that I’d love to try next time I’m in the area.”

“This burger really ticked a lot of boxes for me. The brioche bun and beautifully charred pattie were the two great stand outs for me. I really would have been happy with the bun and pattie and done away with everything else, not because they were subpar, but because I loved the complex flavour of the pattie. The beetroot relish was great and together with the brioche really made the burger quite sweet. The melted cheese perfectly covered the pattie and combined really well with the caramelised onions. Chips were good.”

“Appearance-wise it looked a million bucks. However, my first bite in and there was drama. It was all very soft, but Wow was the pattie piping hot. Especially when compared to the rest of my room-temperature burger. I gave it a second as my tastebuds regained consciousness and continued. When you use beetroot, you run the risk of upsetting some people and pleasing others. This has to please all those who bite in. I think we’ve found the perfect amount of beetroot to use in a burger. Call me crazy, or maybe I just enjoyed the beetroot’s cooling properties. Extra highlights to add to it’s CV were the deliciously salty, melted gruyere all over the high quality pattie and, my favourite of all, the caramelised onions that popped up every now and then to give the burger a little bit of bbq fundraiser charm.”

With a mix of modern and vintage elements like white tiles contrasting with exposed timber beams, Babu Burger slots in perfectly in the ever-evolving, eclectic, Windsor end of Chapel St. Babu grind and mince their beef daily from Victorian beef and offer 150, 220 or 300g sized patties. They encourage you to create your own unique burger with a huge array of ingredients available. But, for the indecisive type, they have their “Favourite” burgers. We went with the number 1 that featured 220g beef, egg, bacon, cheese, lettuce, tomato, red onion, pickle and no sauce. But dont worry, they leave the saucing to the individual on the table.

“This burger looked like something you would make at home. That is, if you had plenty of time to pick out the best looking ingredients and position it all perfectly on a plate for a photo shoot. It may go to explain why on a relatively quiet night it took a while for the burger to reach our table. The beef was cooked medium and had a great course texture. However, it just wasn’t that flavoursome. Luckily the egg and the bacon made up for it. The tomato, pickle and onion added a great crunch but, the pickle was a little too big and fairly bland in taste. I was definitely full and satisfied by the end but it just wasn’t memorable for either a good or bad reason.”

“The pattie was thick and cooked to my likeing, but I did find it a bit bland. As a solution, I highly recommend adding one of their selected sauces to add some character. Out of all the condiments the egg and bacon were really the standouts in the burger. I found the egg beautifully runny and the bacon crispy as hell. The pickles however were a bit boring – no crunch and no zing. If you are a person that likes customising your burger this is the place for you. The option of choosing the thickness of your pattie and how well you like it cooked really adds bonus points to this place, plus the condiments on offer are endless. Chips were OK.”

“I couldn’t fault the quality of this product too much at all. They’ve got a good philosphy of letting the beef be the hero. As I looked down at the end of my meal to a pool of juice sitting atop my chips, I decided that A) Babu make a solid burger, and B) I was beyond full. However, it all left me a little conflicted. When I first looked the burger up and down, it appeared as classic as they come. But when I bit in I got a strong hit of all Babu’s signature Middle-Eastern spices. This threw me off. I get that it’s a bit of a twist on a classic, but why sit on the fence. What the #1 favourite lacked for me was a bit of boldness. If I had my time here again (and I will), I’ll be creating my own burger; attempting to celebrate all those exotic spices with a harem of seductive toppings.”

A pub with all the right elements: a beer tap, beer garden and a good variety of fancified pub grub (best enjoyed with beer of course). Ask any Richmond native and they will tell you this place is an institution; great for quick drinks after work, long lunches and Sunday dinners. Upon first inspection you might think this place is quiet and cosy – almost grandma cosy. But when you notice all the flatscreens and the sensational beer garden, you can imagine how busy it might get here on a Saturday night before/during/after the footy. As well a handful of imported and local beers on tap their menu offers the usual pub favourites but with a bit of a new age twist. They tried to tempt us with veal and sage sausages, herb and lemon crumbed chicken with radicchio and even spaghettini, but of course we were here for the Prince Alfred Burger. It came with a beef pattie on a brioche bun, relish, cheese, lettuce, onion, aoli, caramelised onions and a side of fries.

“I knew that the Prince Alfred had renovated and gone for a more refined dining style rather than the traditional pub. But what threw me was this formal dining area paired with flat screen TVs. I guess they thought that no dude should go without footy, even when the Mrs drags him out for a romantic weekend dinner. It was a well presented burger that played it pretty safe. As you would expect from this place all the ingredients they used were really fresh and packed with flavour. A thick juicy pattie was held together by a sweet fresh brioche bun, with a side of really good chips. Like I said… not a burger that’s changing the world, but it is something you could rely on being tasty everytime you go.”

“They’ve taken little risk in terms of ingredients; just your basic beef, cheese, lettuce and tomato between a bun. But my God, when you’re using really good quality and fresh produce that’s full of flavour, why would you mess with a sure thing? Starting off quite tall due to a giant hunk of juicy beef, everything eventually squashed down into a manageable bite. The lettuce and tomato added just the right amount of crunch but didn’t take anything away from the great tasting beef. Although if I had to pick out anything, it would’ve been a tad pinker pattie.”

“For a pub dining area it’s a bit more formal. With elegant chairs and tables, soft amber lights and well dressed staff, I almost felt like I needed to wear a shirt. But what threw me off were the flat screen TVs playing football – they made me feel like I was in a TAB. What frustrates me is not knowing what’s in my burger. Sometimes venues name a burger and don’t provide any details about whats in it (I need details folks). Overall, the burger was tasty, a touch sweet and good quality. Not to mention being accompanied by some great tasting chips.”

“Venue discrepancies aside, this was a lovely bite. Was it memorable though? Not entirely. I guess when you look at it on the grand scheme of things, it actually sits nicely with other tasty burgers. But, without anything to really to call its very own, it was hard to spot an “it” factor that could take the burger from good to great. Aside from that, it was simple, fresh and enjoyable. I really shouldn’t complain though because if I’m after a really fresh take on a classic in Richmond, I’d come here.”

Dandenong is located approximately 35km south east of Melbourne and boasts a large multi-cultural population. Just before reaching the centre of Dandenong you will find Dandenong Pavilion. Opened at the end of 2006, they are proud to have established themselves at the forefront of the gentrification of the area. Architecturally designed and renovated with both indoor, outdoor and private dining options with a large and varied menu featuring pizzas, pasta, pub classics, seafood and of course, burgers. We opted for the beef burger with a blend of three types of 100% Australian beef – ground fresh daily, cooked medium with tomato, melted cheese, butter lettuce, chef’s special sauce on a lightly toasted bun, served with chips & pickles. There is often a burger also on the specials board.

“I have to make special note of the service; I know that in general, we are spoilt in Melbourne for restaurant/bar service, but these guys seriousy took it up a notch. Every one of them was genuinely helpful without being overbearing and by the end I felt like hugging them. The burger was really rich, with plenty of big flavours that I doubt will leave anyone hungry. The creaminess of the melted cheddar and mayo helped with the, at times, tough beef pattie. The seeded brioche bun was quite sweet as expected, however I felt I needed to add ketchup as it was getting a little dry by the end of the meal.”

“Wasn’t really sure of what to expect walking into this joint. Seeing families having Sunday lunch, groups of friends conjugating and even a bunch of Orthodox priests coming in for a bite after a Sunday service kind of through me off. Then again, maybe I’m just accustomed to the usual hipster joints and pubs we eat at. The menu seemed extensive and covered a lot of different options, which kind of made me nervous seeing burgers and risottos on the same page. How wrong was I? The bun was great, with an OK tasting pattie (slightly on the dry side) covered by melted cheddar cheese. Its mayo dressing was good, but still needed some sauce to take it to the next level of sauciness. Chips were OK. To sum it all up, it was a good traditional burger with great service to boot.”

“The staff were delightful. They couldn’t have been nicer and more sincere with wishing us an enjoyable meal. As for the burger – it sat right on the the fence between fancy and casual as hell. It was like attending a good ol’ fashion hoedown hosted by the Ritz. The brioche bun was sweet and misguided you to think you’d be in a world of chutney and over the top seasoning. But really when you bit in you hit a firm layer of humble, lightly salted beef, glorious American cheddar and you’re basic tomato and iceberg lettuce combo. The cheese was by far my highlight. You dont see enough of it in Australia. And why not I ask?! Everything else was nice, and left me full and satisfied. If I’m passing through Dande and a hunger hits me, I know where I’ll be stopping for a meal.”

One moment you’re standing around looking for some signage, double checking your Google maps, the next you’re three flights of stairs underground and standing in a dim lit, classy looking restaurant. Unless they had X-Ray vision, the average Joe Citizen wouldn’t really know that below 195 Little Collins St lies a produce driven, innovative grill house. The culinary cool cats behind Little Hunter are also responsible for the the likes of Señoritas and The Meatball & Wine Bar. But, the real draw card here is that they’ve brought in US native, Gavin Baker. Not only has he won several “Best Restaurant” awards, Baker’s held the coveted job of Sous Chef at The Fat Duck, in London. Little Hunter’s menu speaks for itself – its grill house classics but with a little bit extra attention to detail and, a little bit of cool thrown in on the side.
So cool in fact, you won’t even find the burger on the menu! Just when you thought you’ve seen it all, we go ahead and order the secret “Speakeasy Burger” that was delivered to us on a soft bun with a beef pattie, tomato, lettuce, onion and pickles.

“I love the concept of having a simple burger available only to those in-the-know. For a burger that only had beef, lettuce, tomato, onion and a pickle there was so much flavour! The classics work. If I had to recommend any tweaks to the burger I would maybe cut down a little bit on the lettuce as I did think they were a little too generous with it. I would also recommend some ketchup that might be able to compliment the char flavour of the pattie. I found my pattie a little dry so it could’ve helped with that too. The chips were great and I loved fry sauce on the side.”

“This has to be one of my most memorable Burger Adventures. It’s not often you get to go to a hidden restaurant and order a secret burger. You could look at it as a gimmick but, I like it. It’s going to work and it’ll have people coming in for the same reason people go to to hidden bars and why people get put onto guest lists – check out my cool, ipso facto, facebook check in. Anyhow, it got us there and chances are you’ll be there soon too. Why? Well, my burger was oh so simple (and surprisingly cheap). It’s all about the meat here! The beef was top notch – everything from its char flavour, size and texture. Even amid some ridiculously fresh tomato, lettuce and onion (that seemed like they’d been picked from the farm that morning), the pattie still stole the show. An all around great experience here. Well done to Little Hunter for adding a little extra chic to the art of beef and bun.”

The Beer and Burger Lounge occupies a large, bright and brand spanking new fit out with contrasting white tiles on the business side and exposed brick on the patrons side. As the name suggests, they offer a large range of beers and wide variety of burgers including beef, chicken, veggie, game, lamb, pork and salmon options. We grabbed a bar stool each and surrounded a table within viewing distance of the open plan kitchen and proceeded to watch the chef cook our burger with cheese, tomato jam, mustard and gherkin.

“When I heard the name ‘The Beer and Burger Lounge’ I had an image in my head of a laid-back, cool and cosy spot with a cracking range of beers, and couches as far as the eye could see. When I arrived I will admit I was a little disappointed. It just really felt cold and boring with a generic range of uninspiring beers. When the burger first turned up to the table though I began to smile. This was a traditional looking cheeseburger with a fluffy, soft seeded bun that held a thin and nicely cooked beef pattie. All the other basics of tomato jam, crunchy and tangy pickles and mustard were all good quality. I also loved the golden crispy onion ring sitting atop. All in all, a really good example of a classic cheeseburger. I just wish I felt as comfortable as I should have in a lounge.”

“Just a simple, sweet and soft burger experience. There was some serious glare coming from the gloss of the bun that was just the ideal size to keep everything together. Each ingredient worked well together but was also strong enough to stand out in each bite: the spice of the mustard, the sweetness of the tomato jam, the creaminess of the cheese and the crisp coolness of the gherkin. Again, and much to my delight (I can sense a bit of a trend at the moment), there was a delightful onion ring on top!”

“A simple and easy burger to eat. Nothing complicated here, just good old fashioned burgering (yeah that’s a word). The beef pattie was perfect! It had a nice pinkish hue in the middle. The mustard and tomato jam combined so well together, there wasn’t even any need to add any more sauce as the balance of sweet and tang was faultless. The bun was soft and perfectly sized for a single hand, and for that reason, I’m calling it a great lunch time burger. It still allows you to pick up your bosses phone call while you’re at lunch. Or not. For $10 I’m definitely going back again.”

“When I’m given the option of cheese or no cheese, I’m always going to pick cheese. There are so many more instances where you think, “This thing could do with some cheese”, rather than the contrary. So it was an easy call for me to get the Cheeseburger. All the ingredients in there were individually pretty darn good. Except when all together, they didn’t play nice. Colonel Mustard and I are good mates and have shared some memorable meals. But here, the bold condiment and its pickle counterpart really took over any creaminess the cheese was trying to deliver. The pattie was of a very high standard and had been cooked with so much tender love. There was salt, juice and the right amount of Moo in each bite. I’d definitely be back, but to try this burger again sans-mustard.”