Welcome to Huxtaburger

Welcome to Huxtaburger

By
Daniel Wilson
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781742709352
Photographer
Chris Middleton

Burgers: who doesn’t love them? Not many people, in my mind! The idea of meat in a bun with fixings and condiments is nothing new, but the quality and type of ingredients used can greatly affect the outcome.

In the coming chapters you will see the classic burgers on our menu at our Huxtaburger restaurants, plus lots of different ideas for delicious burgers featuring different cuisines and less traditional ingredients such as soft-shell crab and sesame chicken. Some purists would argue that a burger must contain a beef patty, and that all the rest are actually sandwiches. You can make up your own mind on that one.

A little bit of Huxtaburger history…

I was fortunate to do my formal chef training at Grand Rapids Community College in Grand Rapids, Michigan. As I’m sure you are aware, the grand old USA is the romantic birthplace of burgers, and you can get one on almost every street corner. From McDonald’s to Burger King, to the classic diner burger and even the Daniel Boulud burger with braised short rib and foie gras in the patty, there are thousands of representations!

About a year after opening Huxtable restaurant in Collingwood, Melbourne, with Dante Ruaine and Jeff Wong, Dante and I were having a late-night post-service drink at the restaurant. We decided that there were no decent burgers in the area, so why not open a burger shop that only had a small menu, but did things with a restaurant mindset, and at a $10 price point.

We started with five burgers, which were beef only – no chicken, no fish, no vegetarian. Because everyone assumed Huxtable was named after the family in The Cosby Show, we decided to name the burgers after the characters on the show, with each burger representing a character. We also decided that having a liquor licence was the way to go, as lots of people like to have a beer with their burger.

Upon securing a site almost directly across the road from Huxtable restaurant in Collingwood, we embarked on a lot of burger trials for staff meals at the restaurant. No complaints were heard, so we forged ahead with building the first store in Collingwood, which opened in December 2011 and proved hugely popular. Since then we have opened two more restaurants, with another to be added in 2015. Also the menu has expanded to add Sondra, our tofu burger, and also our fried chicken burger, Clair.

The whole idea of Huxtaburger and this book is to have fun. We have upbeat music in our stores and young energetic staff who share our vision of quality and consistency. I hope you enjoy the recipes in this book and are able to share the delicious results with your family and friends.

–Daniel Wilson

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