Joel Bennetts wanted to create a burger that didn't "leave you feeling deceased". It's why the chef teamed up with Nathan Dalah and Nic Pestalozzi – who you will know for Bondi institution Fish Shop and healthy takeaway phenomenon, Fishbowl – to bring this vision to Bondi. Now, Burger Park is open for business, just in time for the summer crowds.
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There's four burgers on the menu; one beef, one fish, two chicken, and it wouldn't be a venture from Dalah and Pestalozzi without a vibrant showing of salad, in this case a cabbage and herb slaw dressed in green goddess ranch. But it's Joel's Cheeseburger that's turning our heads. Comprising two smashed and stacked crispy beef patties, chunky sauce, shaved onions and the essential ketchup and mustard combo, it's the sort of thing that would make Matty Matheson proud.
So until you can get down to Bondi and try it for yourself, we spoke to Joel Bennetts about the perfect formula for a cheeseburger. "I believe the best things in a cheeseburger are pickles, onions and ketchup," he says. Which is why, when it comes to burgers Bennetts believes it's best to keep it simple. "I've never been a fan of burgers that have extra this, extra that."
Find his recipe for a straightforward and delicious cheeseburger at home, below.
- 2 x 90g grass-fed beef patties
- 1 burger bun
- Shaved or finely diced white onion
- American mustard
1. Get a pan roaring hot and season the beef with salt. Then really smash the patty down with a burger weight or the base of a saucepan on the pan.
2. Flip the patty once it has developed a crust. Add the cheese to both patties, then stack them on top of each other.
3. Toast your bun in the same pan you cooked the patties.
4. Add ketchup and mustard on the top and bottom of your buns, then add on the pickles and onion.
5. Top your bun with the patty, then smash it!!!