I had the privilege of being invited to a new burger launch on Wednesday in Sydney. It was for Grill’d Burgers – you know the guys, they make awesome burgers, I mean freaking awesome burgers, they have gluten free bun options, they even cater to vegans and the health conscious and they have funky burger names (my fave has up to this time been the ‘Baa Baa’ Burger – lovely lamb awesomeness). Well now they have gone the next step, to start the extra health option of a low carb bun. Their burgers are already pretty low carb but now most of their mammoth burgers of joy, if on the new bun, have less carbs than a single sushi roll.
I first discovered Grill’d when doing a cinema installation in Charlestown, near Newcastle, work was paying so I ate there every second day and worked my way through the menu. They were fresh, healthy, the stores were very funky, the staff were awesome, the place was always packed and the fries to go with the burger were bliss. As soon as I got the invite to this I was excited, I never read up on what the new launch was for, and to be honest did not think I could make it, I had a friend going in my place, and was sad but, you know, daytime full time job on the road, you never know where I will be. Low and behold my friend was sick and I was working less than a ten minute drive away and IT WAS A FREE LUNCH!!! #FREAKINGWINNING so off I went with a work colleague in tow.
The people at Grill’d really looked after us and made it a superb launch lunch. I highly recommend their Ginger Beer, but seeing as though the launch was for a Low Carb burger I think a low carb beer will be in order for the next visit. We got to meet the founder of the company, Simon Crowe, personally, and he discussed the ten years of the company, the new concept, the philosophy of the company, all from sitting on the counter and in a professional but uber relaxed manner. It was great. The PR company, Magnum PR, was also all over it, they all came and spoke to each table and discussed what we all did, our history with Grill’d and food and generally encouraged to get to know each of the people at our table. I met the fantastic Tammi, from Insatiable Munchies, cool foodie, chef, blogger, food photographer and burger lover. I also met Caitlin Howlett from Green Lifestyle who edits an ex mag now online source for sustainable living, she lives in a world of vegans and proudly supports sustainable meat loving through personal choice.
All burgers we ordered were served on the new low carb bun. I ordered one of their new burgers, THE CHILLI ADDICT, grilled grass fed lean beef, jalapenos, roasted peppers, sour cream, tasty cheese, mesculin (a lettuce, not to be mistaken for mescaline which would see me wandering a desert looking for Jim Morrison), spanish onion and chilli relish. Two of the staff and the lady responsible for nutrition at Grill’d recommended this burger and said I would love it. I did not want an overly death defying chilli dish burger as had to go to work on the road afterwards and see clients. I got the standard version, no amendments, the joy of this burger and most of the others, they are customisable, I could order more or less chilli if I wanted to, went the standard and foodgasmed, it was divine.
My biggest worry was the bun. it is quite thin and looks like a hardened omelette has mated with a pikelet. It looked too thin for it to hold together for a meal, and a burger, that was oozing with moisture. I have to bow to the burger, I met the guy who developed it – the burger bun was the 75th attempt when he got it right using 74 other recipes to come to what he did – and it was fantastic, I will totally order the burgers on this bun for every other visit. Now, my guest, Matt, had the ‘SIMON SAYS’ burger, grilled chicken breast, avocado, crispy trim bacon, salad, relish and herbed mayo. Matt felt by the halfway mark his burger bun was getting a bit soggy and had split. They are still working on the perfection of their burger bun and we were informed ours were slightly thinner than the official buns which launched yesterday, the 23rd October around all stores in Australia. It needs to be noted this burger bun, which costs a premium of $1.50 extra, is not only low carb, it is also paleo, suitable for vegetarians, gluten free, grain free, and refined sugar free. It is made from free range whole eggs, almond meal, organic coconut cream, water, tapioca flour, raw honey, psyllium husk and salt. You could serve it with fresh fruit and maple syrup for breakfast but it multi tasks and is perfect for the burgers. If you are a gym junkie or a bikini body seeker (like me) then this is ideal for you, you can still pig out on a burger and realise it is less carbs than a sushi roll. In my thought process this means you could have four of them in one sitting :).
The other thing we got to experience was the new zucchini chips. These are double dipped in delightfulness and I would go a chip combo of the zucchini, the sweet potato and the potato. I love their standard potato chips with herbed mayo but also having the option of the zucchini chips and sweet potato was amazing. The zucchini definitely tastes healthier and hold together well in their batter, also uber healthy, but I would not have a burger and zucchini fries, I would then be sad I did not have the normal fries also.
I also have to mention, when you get a burger at Grill’d you get a beer cap, at their front door on the way out they have three containers, this is for their “Local Matters” charities, each month there is three new charities, drop your beer cap in the jar you think most deserves your support. At the end of each month at every store in the country, the charity with the most tokens gets $300- and the other two get $100. Great local “giving back” initiative – love it!
Enough of my ramblings of nomnoms. Grill’d has a new burger bun, it good, JK like, you eat.