I’ve been meaning to head to one of The Burger Bistro outlets for a long time now, and somehow I didn’t end up getting to one until my second last week in Perth. I met Ashlee there to have our ‘last supper’ together, before I headed over to Canberra.
There’s something special about a well-made burger, so I love trying the burger joints that people rave about. I’ve heard great things about The Burger Bistro, so I was looking forward to trying it.
Ashlee and I met at the Leederville outlet, but The Burger Bistro can also be found in Shafto Lane in the Perth CBD and on Adelaide Terrace in East Perth. The Leederville outlet has a relaxed feel to it, with funky lights hanging from the ceiling and a minimalist approach to the menu. Nowadays, some burger joints have long, convoluted menus with lots of options to choose from and sometimes I just want a simple menu. The Burger Bistro gives you just that, with their menu split into protein categories and a small selection of sides to choose from. An added bonus is that The Burger Bistro has a liquor licence, so you can enjoy a beer or glass of wine with your burger of choice. We ordered two glasses of house red to enjoy with our burgers.
I ordered ‘The Chicken Big Smoke’ burger ($16.50), made with Mt Barker free range chicken breast, pancetta bacon, Emmental cheese, salad, garlic mayo, smokey barbeque sauce with a side of their Thick Cut Chips ($2.80). I really enjoyed this burger, as the New Norcia Spelt Sourdough bun was light, the chicken breast was still moist and the smokey barbeque sauce with the pancetta was an excellent combination. Overall, a great burger!
Ashlee decided to order the ‘Vegie Max’ burger ($15.50), but in what The Burger Bistro call the ‘no-carb option’, as the bun is replaced by a large bowl of salad made from mixed leaf, Spanish onion, santini tomatoes, black olives, a lemon balsamic vinaigrette and your choice of Emmental, feta or parmesan cheese. When it arrived at the table, I was amused by the presentation, as it looked as if the assorted roasted vegies were set amongst an invisible bread bun with its perfect appearance of a stack. The roasted veggies included pumpkin, red peppers, grilled eggplant, and grilled field mushroom, with feta, salad and garlic mayo. Ashlee said that she enjoyed her meal and I like that there’s an option for those who don’t want carbs.
The Burger Bistro only use top quality, single cut, Certified Australian Angus Beef and premium Mt Barker free range chicken breast in their burgers. All of the beef patties are made onsite and they never freeze their patties. I regret not trying a beef burger but will hopefully get to try one of these patties when I return to Perth later this year.