Burgers to me have always naturally been classed as “beer food”. You know, sport on tv, greasy burger, hot chips, cold beer? But the burgers ain’t greasy at Chur Burger, and well, the beer ain’t beer either.
No, the alcohol in this case comes courtesy of Mudhouse Wines, and Chef Warren has created four new burgers at Chur Burger to pair with the wines, in a limited edition menu, only available for the next month.
Slow Roasted Lamb Shoulder Burger, with sweet potato, pickled beetroot, and minted slaw
I was very lucky to try all four burgers in a slider size with all of the available wines – goat’s curd burger with a pinot gris, saffron prawn burger with a sauvignon blanc, and a slow roasted lamb burger, and a crispy pork belly burger, both paired with a pinot noir.
I know, hard life, right? 😉
Crispy Pork Belly Burger, with cherry gastrique, baby gem and fennel mayo
My experience with wines has been pretty limited, but the pinot gris with the goat’s curd burger was nice. And this is where you imagine me holding up the “ok” symbol and having a very impressed look on my face. Very nice. The 2014 Pinot Gris had a very clean finish, and cleansed the palette between bites very nicely. It held up very well to the burger, and we all know that Warren does good burgers.
The pork and lamb burger was similarly delicious, though not quite as delicious as the goat’s curd, but the prawn, for me, didn’t quite work as a burger. Each component was delicious, but the filling to bun ratio didn’t quite work with each bite.
Still. Super delicious stuff from two kiwis who really know what they’re doing. And only $20 in Sydney CBD!! A steal any way you choose to look at it. Two thumbs up.