Another lazy tuesday…
with myself an J in the car, with no real inspiration of where we were going yet, and with an emphasis on burgers it was going to be all too easy to return to a classic haunt like Merrywell or Captain Melville. Our persistence saw us frantically researching as we made our way into the CBD. We eventually settled on Trunk Diner, a historic site in Exhibition St in the heart of Melbourne that once housed a 19th century synagogue. Now, it’s pork abound with classic American favourites such as waffles, burgers and pie. Curiously, the old house did specialise in Italian favourites. Perhaps they still do, we didn’t hang around to find out. Instead, we entered the granny flat out the back of sorts – a pseudo tin shed complete with front-end bar and a dining hall.
We knew what we had come for – the burgers here are a class act. If not for the value ($10), certainly for the produce (wagyu beef). The 175gr pattie is mated to a perfectly grilled brioche that had notes of caramel, buttermilk and toasted wheat. It’s, i suppose, in the extras where the money is to be made, but they certainly don’t dissapoint.
I could use every superlative available to describe this masterpiece. Presented semi-deconstructed on the plate, J and I added Monterey Jack (cheese, a personal favourite $1.50), Jalapeño ($1.5) and bacon ($2). If you let the deceptively small size fool you, you’d think this would be a quick feast – and you’d be dead wrong. The burger is more Texan (high) than New Yorker (wide) in influence and as such it’s remarkably easy to hold. For the first time I think ever, I managed to keep mine together while J made a meal of it. The sliced pickles were a nice touch, and a slice of lettuce delivered a crisp crunch. I never do raw tomato in a burger so I jettisoned that, and the spanish onions are a nice touch but a little too powerful. If you’re after that, you’re far better opting for the ($2) caramelised ones.
The first thing that struck me was just how well integrated the Jack was into the patty. Melted to perfection, and mated to the thin strips of crispy bacon (to which you get a mighty fine serving) was a perfect marriage of flavours and the fact that I opted to add no sauces to this is testament to how good it was.
Shoestring chips were doused in El Yucateco Salsa Roja Habanero which, as J rightly proclaimed, should come with a disclaimer about its potency. We actually had to take a 5 minute pause because eyes were watering, noses were running and no doubt bottoms were quivering with the prospect the next morning’s purge. The BBQ sauce (Sunday’s Super Sauce) was ok but honestly I am starting to tire of the monotonous American BBQ sauces with artificial high-fructose injected hickory smoke overtones.
As the night was still young, and we were still on such a high from those glorious burgers, we decided to double down and try something different.
275 Exihibition St Melbourne 3000