Throughout the ages man has pondered many a big question – what’s the meaning of life, what happens after death, are we living in the Matrix?
While these are all fine big questions, there is another guaranteed to spark just as much debate – what makes a great hamburger?
Do you toast the bun? Barbecue sauce or tomato? Keep the beetroot on or take it off?
Ipswich First spoke with local takeaway stores to get the inside word on what makes a great hamburger.
First, it’s your turn – take out poll to let us know what you think makes a great burger
Harry Ren: Flinders View Takeaway
For Harry Ren of Flinders View Takeaway the key to a great hamburger is all in the meat.
“I like to make a traditional-style hamburger. I use quality beef from a local butcher and we don’t mix anything into the pattie,” he said.
He said this keeps the “real meat” flavour front and centre. When it comes to sauce barbecue is the go to compliment the flavour of the meat.
Sliced lettuce because it’s easier to eat than a full leaf, beetroot, tomato and onions are a must.
Harry has operated Flinders View Takeaway for about five years.
He moved to Australia in 2011 after a magnitude-9 earthquake struck Japan, causing a tsunami.
“In Japan I lived in Tokyo and it was very noisy and busy, like a concrete jungle, but here it is a much nicer lifestyle,” he said.
Flinders View Takeaway is at 3/1 Hibiscus Street, Flinders View.
Yolandi Venzke: Churchill Seafood Take-Away
Ask Yolandi Venzke what the secret to a great hamburger is and she’ll tell you “make it with love”.
Dig a bit deeper and she will explain it begins with quality mince, with a few herbs and spices mixed in for extra flavour.
The bun should be seeded and only the inside toasted, with a little bit of butter added before toasting to ensure it’s “a bit more golden and has a nice crunch as you bite into it, but is still soft to hold”.
Chopped lettuce, onions cut into half rings, thinly sliced tomato and beetroot are all a go. Barbecue or tomato sauce, it’s up to the customer.
After about two decades in takeaways Yolandi enjoys serving customers with a smile and having a joke with regulars.
“Some customers if they are driving past and see my car they will turnaround and come in to get something,” she said.
Churchill Seafood Take-Away is at 264 Warwick Rd, Churchill
Thuc Thoi Ly: Fish Magic
Keep it simple. That’s the word from Thuc Thoi Ly of Fish Magic.
Butter the bun, toast it inside and out.
“I toast it inside and out so it’s nice and crispy and stays together,” he said.
Use sliced lettuce so it’s easier to eat, tomato and beetroot, add some onions. Barbecue sauce is the go, add some to the lettuce as well as on top of the onions.
Having owned Fish Magic for about four years, Malaysian born Thuc said interacting with customers was the best part of his job.
Fish Magic is at 389 Redbank Plains Road.
