SOUTH FOOD & WINE BAR
Price: $15
Beef:
Australian Wagyu beef from Queensland, 7 ounces
Bun:
From Panorama Bakery
Fixings:
mustard yogurt aioli, slice of chili-pickled pineapple, mache, Cresenza cheese
Cooked: gas grill
Comes with:
"chunky chips" (big, fat French fries)
Like the Korean-influenced Namu burger, the South burger is for those that want a taste of a burger that pledges allegiance to a different flag—the Australian one in this case.
Not surprisingly, a burger with an Australian accent is no shrinking violet. The ground beef is rich Wagyu from Queensland—seven ounces of it. Topping this off is chili-pickled pineapple (apparently pineapple is a typical addition to Aussie burger), plus mache and a huge slab of Crecenza cheese. The Panorama Bakery bun appeared to be brioche, which might be a bit of a lightweight for this major undertaking.
South’s burger is plenty tasty but I’m not sure it needs the unmelted cheese—or so much of it. Also, when I think of cheese on a burger, I imagine it melted. But I did like the pineapple. In fact, I think there’s much to be said for the sweet/savory burger. In this rather purist town, there's not enough of them.
