“Fast-food with slow-food values.”
That’s the motto at Burger Project and it’s why Rockpool Dining Group’s chain has been so successful in Sydney and Melbourne since opening in 2014. Brisbane’s first outpost opened earlier today.
“Queensland has always been on the radar,” says Rockpool Dining Group’s head of culinary, Neil Perry. “We’ve been actively looking around Brisbane for quite some time, but here we’ve found the right spot.”
This Burger Project is the eighth store nationwide, and Rockpool Dining Group’s second new Brisbane venue, following the opening of Fratelli Famous late last year. Located at the newly built Southpoint precinct on the corner of Grey and Vulture streets, the venue features a minimalistic black-and-white colour scheme, ground-to-ceiling glass windows, and a central open kitchen.
In keeping with the motto, 36-month-old, grass-fed, Cape Grim chuck steak and brisket is brought in directly, then cut, minced, and hand-formed into patties. According to Perry, hand-forming, as opposed to machine forming, produces a much better result.
“Every time a machine does it, it causes too much friction and they shrink a little bit and drop their juices,” says Perry. “With these ones they are really tender and juicy which makes a massive difference.”
There are 14 burgers on the menu ranging from The Classic with beef, onion, pickles, tomatoes, lettuce and secret sauce, to The Bacon Project with beef, loads of bacon, cheese, pickles, onions and secret sauce. There are also a few chicken burger options including the Spicy Fried Chicken Katsu, and a vegetarian option called The Magic Mushroom. A range of soft serve ice-cream and classic shakes are also available.
The drinks menu features exclusive Project wines made in South Australia by Grosset, including a riesling and a shiraz. Then there are Urban Craft Brewing Co beers on tap; and ciders, sodas and iced teas.