The pressure was on at the Adelaide Entertainment Centre on Wednesday 14 October, as eleven hotel finalists battled it out for the title of SA’s Best Pub Burger in front of an expert panel of judges.
The SA Pub Burger Challenge was presented at the SA Hospitality Show, with the support of Holco Fine Meat Suppliers.
Although the competition was tight, Chef Amy Walker from the The Tonsley Hotel, wowed the judges in the end, with her Wagyu Beef burger.
“The Tonsley’s burger went back to an original style of burger today. Their motto was ‘keep it fresh and you’re onto a winner’ and today they proved that” said one of the judges, Food Writer, Paul Wood.
The use of a sourdough bun was also considered to be an excellent choice by all the judges, providing a good bread to burger ratio, and the wagyu pattie was moist and full of flavor.
Judges were looking for taste, presentation, quality of the meat and value for money.
Chef Amy Walker said she was ecstatic with their win, and expected to see an increase in demand for their burger.
“With the sunny weather coming, everyone wants a cider and a burger and we’ve got some beautiful outdoor areas at The Tonsley, so I wouldn’t be surprised if we get really busy with them.”
And the secret to her winning burger?
“It’s just really fresh, really clean, really simple ingredients that go into it, and it works really well.”
The other finalists in the competition were the Beach Hotel, in Seaford, The Brompton, Colonnades Tavern, German Arms Hotel, Hilton Hotel in Hilton, The Holdfast Hotel, The Kentish in North Adelaide, The Roxby Downs Tavern, The Warradale, and The Woodville Hotel.
Judges were Christine Stephan – Pen & Palate; Paul Wood – Food Writer, Adelaide Review; Mary Taylor – Food Editor, InDaily; Shane Wood – Holco Fine Meat Suppliers.
The Hotel’s winning recipe sounds a little something like… Flamed grilled Waygu beef pattie, dill cucumber pickles, fresh tomato, crispy bacon, cheddar cheese, red onion, Beerenberg tomato chutney, aioli and gourmet lettuce on a toasted sour dough bun.
Excuse us, we need to be somewhere…