“10 burgers. 10 countries. An unforgettable burger tasting experience.”
You’ve got to admire a place that sings its own praises.
For the handful of times that the suburb of Glebe sees my face each year, the more recent walks down Glebe Point Road saw me stopping at this joint to read the menu.
I’m not the biggest of burger consumers, but the sound of the offerings at Burger 10 finally drew me in. Even for a second and third visit to try more from the menu; a required task as my significant other, or “the non-burger eater”, wasn’t all that wowed on our first visit.
The first time around was a table for two, and when I say the other half wasn’t all that wowed, I mean it wasn’t all that memorable. A smoked chicken burger (10.95) that (thankfully) uses thigh rather than breast was moist, flavoursome and joined rocket and beetroot with aîoli in its Italian themed burger. Some very slight smokiness came through in the chicken, plus a little lemon, and the regular bun was substituted with Turkish bread.
My choice of braised beef burger (12.5) was the Australian representative of the multi-national burger menu; shredded chunks of meat with a slices of ham, sauerkraut, mushrooms and roasted garlic cheese sauce. It’s incredibly juicy. So-much-so that it dripped incessantly every time it was lifted; rendering the base bun to a soppy mess.
Admittedly, it’s a very odd collection of fillings for an “Australian” burger; especially with that sauerkraut. I think the average Aussie is more in tune with the beef, cheese, fried onion, beetroot and fried egg combination. Perhaps even pineapple, if you really want to push it.
One burger I can confidently vouch for is the barramundi burger (12.95). With the Thai flag displayed next to its name on the menu, the hefty chunk of divine fish is lightly crusted in coconut with a very light drizzle of barely noticeable satay sauce. Apparently the fish is marinated in red curry but none of those flavours really permeate through, which is fine, as the flavour of the barra is the absolute star here. Loved it.
Moving away from the burgers, there’s a bunch of sides that can be included with the burger action. Salads, moussaka, rissoles and fries. I kinda liked the chicken tandoori empanadas (6.5); visibly handmade and served with minted yoghurt.
Another one was the caramelised smoked bbq glazed pork belly (12.5). Chunks of tender meat and fat that are completely overwhelmed by a very jarring glaze so full of artificial smoke flavour that ruined it for me.
Alongside the barramundi burger, the pork & prawn burger (13.5) joined in as the other favourite. This is the Chinese representative on the menu; a well-seasoned patty of prawn and pork mince marinated in shoaxing and ginger, laden with cucumber, spring onion, soy mayo and hoisin.
It’s another difficult one to pick up and eat without making an absolute mess, but the flavours and textures went down an absolute treat. Especially with that steamed bun. It was like eating one big saucy Chinese dumpling, in burger form.