Chef Justin North is behind The Burger Shed in Mosman, where the delicious burgers include grass fed Angus Wagyu beef, Riverina lamb, free range chicken, gluten free and vegetarian options as well as fresh, local fish, tacos and juicy chicken tortillas.
I feel we’ve actually spent the last ten years working on the concept for the perfect burger. From the humble Plan B Wagyu Burger that people used to eat while sitting on milk crates outside our restaurant Becasse right through to the Charlie and Co burger brand.
For me personally there are two reasons I have a drive to find the perfect burger: When I used to travel back to New Zealand with my family, my late father would pick us all up and as we made the four hour journey up the east coast to Blenheim we would always stop at a roadside burger van near Kaikoura. We would pile out of the car and have these amazing family moments. I think I first started to appreciate what a great burger could be.
Then, early on, when we started to embrace the whole producer movement and more sustainable practices within our restaurants and businesses (such as purchasing the whole carcass from our network of producers) we were then able to see the value of some of the secondary cuts of meat, which are often the best bits – so the search for the perfect burger really fitted into our broader philosophy of building a more sustainable business. Justin North
Telephone 02 8021 9262