For most nights in the kitchen, I let Pat go at it because — not only is he a great cook but — he likes it. Because of him, I get delicious curries, delectable meat pies, yummy stir-fries and pesto pastas. When it comes to things like burgers, however, I have to take charge.
Burgers are not the same in Australia… just not the same at all.
First off, you might start munching down on this massive, massive burger, overjoyed and ecstatic about the awesome food you are in the process of consuming, just to come to the conclusion that, “Hey, this meat tastes funny.”
That’s because they put stuff in it, and by stuff I’m referring to certain herbs and spices and maybe even breadcrumbs, that makes it a weird flavor and texture. When this happens, I’m almost outraged.
Where the hell is my 100% ground beef burger?!
I feel like I’m talking to a brick wall every time I voice my yearning for a great burger… until I talk to other Americans… those that feel my pain when it comes to a good, classic burger.
The Aussies just do it different here.
They do this burger called a burger with the lot (or is it lotte?) and it comes with an egg (I like) and beetroot (I dislike). I mean beetroot on a burger? Beet root… on a burger?! Ack!
Sometimes, they’ll even throw pineapple on it.