Griffin is back, and this time he's creating the "Super Aussie Burger". For those of you who aren't familiar with the Aussie Burger from Hungry Jacks, it's pretty much a Hungry Jacks Whopper with Bacon, Egg and Beetroot. After his first attempt at the Super Whopper
, he figured this one needed thinner patties, but more of them, and a bit of extra sauce. $58 later, he had half a kilo of bacon, half a kilo of cheese, six eggs, lettuce, 3 tomatoes, an onion, beetroot, sesame seeds, mustard and ketchup, and 4kg of mince from Fine Freddys' Meats. The time had come to create the Ultimate Aussie Burger, the Super Aussie Burger!
One of the problems with the first Giant Burger was the huge lump of 'meatloaf' inside the bread and salad, which was just too thick and boring to look at and eat. If I wanted to do burger greater than 5kg, the meat had to be in multiple, thinner patties. Choosing the Aussie Burger as the next template, I went to the Sunnybank HJs on the 19th March, and ordered 2 Aussie Burgers, with double beef, double cheese and mustard. The mustard was to allow me to add an extra element of flavour and having extra sauce makes the large mass of (dry) meat easier to eat.