Burger Porn | Gourmand and Gourmet

Burger Porn

Some of the best meals are the kind you eat with your hands. The kind you don’t put down until you’ve finished every to die for morsel you picked up. Food so satisfying you won’t care that you’ve had meat juice slowly dripping down your arm throughout your time together (this is not first date food). Enter burgers. Whether it’s a lunch time moment of glutinous decision making, or that 2am don’t-care-just-put-it-in-my-belly time of need, we’ve put together a definitive list of Brisbane’s best (and gloriously messy) burgers. Beef | Lock’n’Load Bistro We all love a classic Wagyu burger, it’s a consistent and reliable meal of choice. Kind of like that friend you don’t always see, but know you can call at 3am and they’ll be there. Lock’n’Load have taken every favourable trait of that friend and produced a Wagyu burger that is full of relish, BBQ sauce, pecorino cheese, dill pickle and happy memories. That’s what we call friendship. Chicken | Alfred & Constance If you have ever been to Alfred & Constance and struggled your way through their famous (enormous) pork roll, then prepare for another round of defeat. The Chicken Schnitzel burger is all that it should be and more, with avocado, tomato, cos lettuce, salsa, and chips a plenty. If you manage to finish this we want proof. Pork | Bitter Suite Bitter Suite do a lot of things right. So choosing what goddamn delicious thing to shove in our mouths is always hard. But their Suite sandwich of pork belly, slaw, bacon, jalapeño jam and a side of fries makes the choice somewhat marginally easier. But only a little bit. Seafood | Papa Jacks (Papa Jack’s is now closed) For a burger that’s a little left of the traditional beef and cheese field, try Papa Jack’s crispy soft shell crab burger, with creole coleslaw, and lime mayonnaise. You had us at crispy. In fact, retract our previous statement. Go for burgers on your first date, if they can’t appreciate you with burger juice everywhere you don’t need them. You have burgers anyway. Words by Ashleigh Docherty