By Casey Neill
Three burger buns, four beef patties, four cheese slices, two bacon rashers, onions, ketchup, mustard and barbecue sauce.
Sound like a mouthful? How about the supersized version with double the meat, weighing in at 900 grams?
The Grill teamed up with Insta-famous burger aficionado Chompamatic to create the Chompster for its second annual National Burger Day event, from 10am to 3pm on Sunday 27 May.
The double was for professionals only, with a $500 prize up for grabs for the fastest finisher.
The Journal could only make it through half the original Chompster.
The meat was flavoursome and juicy, the cheese and bacon administered in perfect proportion.
This wasn’t a giant burger for the sake of it. It was delicious.
Australia’s burger craze, borrowed from the USA, shows no signs of slowing down.
Twenty-one Dandenong Market traders cashed in on the trend with 25 different burger creations for the event.
The pizza burger merged two takeaway icons. Dandy Pizza served up a beef patty, cheese, fresh tomato and spinach between two margherita pizzas.
The pizzas had crispy bases and soft tops with just enough cheese and garlic.
The mince inside was packed with flavour and the fresh tomato helped to cut through the richness.
Chef Tim Hollands said there was also a Dandee Donut with a Tim Tam middle, jam and whipped cream on the menu, plus a cupcake with a brownie pattie and fondant lettuce and cheese.
The market is home to traders from around the world, and they’ve created some interesting takes on the traditional burger.
From roti buns packed with tandoori chicken to satay chicken between yellow rice buns, Chinese-style pulled pork, lamb kofte and an Indian burger stack built with rice pancake buns.
“It’s just really celebrating the diversity of the market, all the multi-cultural interpretations of the burger,” Tim said.
