“Fast-food with slow-food values.”
That’s the motto at Burger Project and chain (part of the Urban Purveyor Group since 2016) has been so successful in Sydney and Melbourne since opening in 2014. Brisbane’s first outpost opened in February 2017.
The venue features a minimalistic black-and-white colour scheme, ground-to-ceiling glass windows, and a central open kitchen.
Thirty-six-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 produces a much better result than machine forming, keeping the meat tender and juicy.
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’s Urban Craft Brewing Co beers on tap; and ciders, sodas and ice teas.
An 8am to 11am breakfast service offers egg burgers, BLTs and ELTs (egg, lettuce and tomato). Coffee is by Melbourne’s Market Lane roastery.
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