Wednesday, March 12, 2014

Burger Bistro

Burger reviewed: The beef big smoke

Venue: Burger Bistro (Perth)

Date: 7/3/2014

The Burger Friday fellows begun their 2014 campaign by venturing to Shafto Lane in Perth's CBD to try out Burger Bistro - another one of Perth's pseudo burger chains. We promptly ordered the beef big smoke burger and hoped that the big smoke would be as flamboyant as the "big show" Glenn Maxwell, but without the annoying persona. The burger arrived in quicker than a Mitchell Johnson short ball and had the overall performance to match. But to explain the big smoke, we need to break it down into its parts. 

The patty was made from quality Western Australian ground beef and was cooked to a perfect medium. What was most pleasing was that the grill plate in the kitchen was clearly set at the appropriate temperature as the outside of the patty was charred to perfection which provided a nice bitter undertone to the burger. 

The bun was made of San Franciscan sourdough and was of high quality. Much like former San Francisco Giants Pitcher Brian Wilson, this bun had a somewhat hardened exterior but was softer on the inside. Structural integrity and burger management was a non-issue as this bun provided a structurally sound base while also adding the extra flare of that lightly sour flavour of a quality sourdough.  

The highlight of the toppings came from the perfectly crispy slice of pancetta. It provided a different texture and was a tad saltier than your traditional bacon rasher but not so much that it left you feeling thirsty. My only gripe was that there was only one slice of pancetta on the burger meaning that the gloriousness it provided was not in every bite. Some would liken the pancetta to that of Scott Gumbleton - you saw enough of it to know that it has talent but it just hasn't stayed on the park for long enough.

The big smoke used a perfectly melted slice of emmental cheese. The downfall of using emmental cheese (a variety of Swiss cheese) is that it is known as a fairly savoury cheese with very little sharpness. This meant that the subtle flavours of the cheese were overpowered by the stronger flavours of the other elements of the burger.   

The sauce of choice was a fairly run-of-the-mill BBQ sauce. Whilst this sauce did not detract from the burger, it lacked the typical smokiness of a BBQ sauce which really would have complimented the  other flavours. I recommend changing to some Masterfoods Smokey BBQ sauce - I love that stuff. I would genuinely spread it on my Weet Bix in the morning if it was socially acceptable.

The chips were crispy and plentiful for only a couple of bucks extra. However, a choice of condiments was lacking and we were forced to resort to using the chips to soak up the burger juices to add moisture. 

All in all, this was a solid burger made of the right stuff. As such, an appropriate comparison would be to former South African cricket captain Graeme Smith. A man who despite his technical deficiencies and lack of flare, will go down of one of the better cricketers in his countries history due to his consistency and fighting qualities. Much like Smith, there is elements of this burger that you would change (the sauce, Smith's slightly closed bat face whilst playing straight or his inability to open his mouth without sounding like a complete jouster), this burger is one you would want on your side before a hard days slog.

We recommend this burger if you are after a safe option. But we here at Burger Friday believe that burgers are like Pokemon - gotta eat 'em all! So maybe venture out for some obscurity.

Score - 39/50