Mister Gee Burger Truck
Mister Gee has no ambience, no carefully designed dining area and not much that could be considered a theme for the space. Patrons sit on milk crates. They bend over their cardboard burger boxes and reach down to grab shakes from the concrete. A few stainless-steel tables and chairs fill up fast.
On any given night, Mister Gee’s menu lists one burger, a style of sauced chips (truffle or bacon, for example), a milkshake (Redskin and baklava have featured) and a few soft-drink cans. The burger changes weekly, the fries and milkshake less often. The truffle burger has caused most of the fuss, and returns to the menu every few weeks. It consists of a thick beef patty, caramelised onion, rocket, truffle-oil-spiked mayonnaise, pepper and melted cheese on a light brioche bun. Other ingredients on Mister Gee’s burgers include Korean mayonnaise, miso-glazed bacon, grated Granny Smith apples and bacon jam.
Gee Ozgen, the man behind the burgers, was inspired by the food carts of New York and Los Angeles, where passers-by expect to have a solid burger or hot-dog option on their way to work. He also said the street-food culture in Thailand and Vietnam informed his vision for Mister Gee. The result is the audacious composition of Mister Gee’s bulging burgers – a negotiation between bottom-belly satisfaction and pitch-perfect composition. Funnily enough, Ozgen’s almost complete disregard for a “dining experience” makes for a terrific dining experience.