To celebrate the launch of Daniel Wilson’s brand-new cookbook, The Huxtaburger Book (The Art and Science of the Perfect Burger), Gastrology were invited to join Chef Daniel Wilson and the Huxtaburger team for a hands-on class creating the ultimate burger from recipes of our choice.
From its inception in late 2011, the focus of Huxtaber's takeaway and dine-in restaurants have been the same: quality burgers, chips and beer. The decadent brioche buns are always deliciously melt-in-your-mouth and the ingredients used are consistently of a high quality.
We enjoyed visiting their Melbourne city location for the masterclass to create our two burgers: The classic Denise burger and the Soft-shell crab burger with green mango salad and chilli dressing.
Soft-shell crab burger with green mango salad and chilli dressing
Denise - The Hot One
It was amazing to make our favourite Huxtaburger of all time, Denise with our own two hands. An almighty burger with a large grilled beef patty, melted cheese, jalapeno and siracha mayo all squeezed into a fresh, toasted brioche bun. It was the small details that set it apart - from the slightly crispy edges of the pattie to the luxurious siracho mayo. Yum.
Huxtaburger has certainly led the way for the burger-revolution in Melbourne. And now with the new book, you can make these amazing creations at home.