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Burgers in a rooftop train carriage? Easey's burger joint to open in Collingwood
Another burger shack. Surely we've reached saturation point of the burger craze? If the surprise pop-up in Little Collins Street last week by In-N-Out Burger is anything to go by, no. Melbourne isn't done smashing meat sandwiches just yet.
This bodes well for Jimmy Hurlston, the man behind cult blog Jimmy's Burgers, who for the past couple of years has eaten more burgers than any other citizen (he's been reviewing two or three burgers daily). In early December, Hurlston will open Easey's with business partner Jeremy Gaschk.
Easey's will be a burger shack serving what in Hurlston's expert opinion is the perfect iteration of the dish, to be eaten in the train carriages installed on top of the End to End office space in Collingwood.
You can almost hear hands slapping foreheads lamenting the hipsterness of it all, but if you're a burger purist, Hurlston is talking your language. "It's all about consistency. I've tried to eliminate any variable elements so you should be able to eat a burger on day one and get an almost identical product four years later."
Which means, essentially, that you won't find much greenery stuffed in with your double patties (pure beef, ground on site using cuts he won't reveal), double cheese, pickles, onion, bacon and sauces.
Hurlston won't be making any concessions. "I don't want to make an average vegetarian burger." He doesn't need to. Instead, bringing the roughage will be Rosie Santos, who will be running a cafe downstairs (Spanda) serving raw foods, salads, smoothies and sushi: the yin to Hurlston's yang. All food can be brought up to the carriages on the roof.
Gaschk, who formerly ran RTIST Gallery in Prahran, will be curating street art on the carriages regularly. "Jeremy is very respected in the street art community, and we want every surface of this space to be a canvas," Hurlston says.
Do we need another burger shack? Not really. But burgers aren't something you need in the first place. They're something we want, and adding city views, street art and green smoothies to the mix makes this a pretty desirable proposition. We'll bite.
This article first appeared on www.goodfood.com.au
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