@kasper2917 yes, but we're also Aussies, simply stating how the Burger with the Lot is "meant" to be consumed. With a single patty they're usually 450g-500g and too big to fit your mouth around.
Yep. That burger represents all things Australian. Find em at every fish and chip shop around and they do em so well. Very proud of our burger with the lot.😊
The Aussie Burger with the lot has a lot of history. The origin was from a type of store that is no longer in existence called the "Milk Bar". The first Milk Bar opened in Sydney by Greek immigrants in 1932. There was an emphasis on serving milkshakes, but as history went on most milk bars would be an odd mix of convenience store with a large kitchen, hotplate and fryer that could be used to make everything from fish and chips to pineapple and banana fritters. Side note: Australians will use chips, fries and wedges to mean completely different types of fried potato. The ultimate take away option for any milk bar was certainly the burger with the lot. On any burger there were compulsory and non compulsory ingredients. Compulsory: Buns, Tomato Sauce, Beef Patty, Lettuce, Caramelised Onion. Controversially for anyone non-Australia; Beetroot. Non Compulsory in order: Bacon Rasher, Egg, Pineapple A burger with the lot, (as the name suggests) must contain all the above ingredients. Worth noting that while Bacon does refer to fact that the piece of meat must be pork and must be salt-cured, the choice of cut differs depending on region. As you would be aware, the US chooses pork belly with high amounts of fat for their bacon. This is generally always cooked until it renders the fat and is crispy. Australia saves pork belly as potentially it's best left eaten with pork crackling on its own. Instead of using pork belly for bacon, the cut used for Australian bacon is the fatty section of side bacon along part of the loin of back bacon. You can also purchase pure loin. This is significantly lower in fat and as due to this, Australian bacon is generally not cooked to be crispy. Long gone are milk bars, but the burger with the lot lives on
For those who don’t know the terminology, a standard Aussie style hamburger has iceberg lettuce, tomato, beetroot, meat patty, and the option of fried onions and bbq or tomato sauce (which is like ketchup but not the same). On the menu (or on a chalkboard behind the counter) a number of variants will be listed: The ‘Aussie’ includes the addition of bacon and a fried egg, always with beetroot, but may or may not include lettuce and tomato. The ‘Brekkie’ (breakfast), bacon and egg but no vegetables. The ‘Works’ or ‘Burger with The Lot’ will have everything mentioned with the addition of a pineapple slice. ‘Plain’ would be just the patty and sauce. There would be others on the menu up to the discretion of the individual establishment, but these are the core flavour ranges. Essentially it’s a spectrum, and the burgers aren’t fundamentally different from one another only including or removing one item or another. Not typically found on the menu, although per haps-so now, would be mayonnaise, or any other burger sauce, relish, pickles, coleslaw, any other type of lettuce other than iceberg, or even cheese (that I can remember). The buns were always sesame seed white buns, never brioche, and sometimes fell apart in your hands or got soggy from the beetroot juice (part of the charm). This style of approach to burgers is seen as old school, even outdated, which has been largely supplanted by firstly the big name fast food places, and increasingly a more forward-thinking, modern approach influenced by social media trends that are anywhere from gourmet, restaurant style burgers served rare/medium-rare, or the big, extravagant modern American styles with cheese oozing everywhere and 5 different sauces. They are still common, and are seeing a resurgence in attention. Traditionally you would find them at fish and chips shops, general takeaway food places, canteens, small eateries etc. Typically you’d grow up eating these on a Friday night when mum’s not cooking, at lunch with your mates in the holidays (school break), or on holiday (vacation) at a tourist destination. And it’s not an Aussie burger without a can of Kirk’s to wash it down, none of this Solo business.
Great to see the classic Aussie burger getting some screentime. The last one I can remember was a few years back when George Motz made one. Your burger looked incredible, but double meat is pretty hardcore IMO. Dim Sim = mystery meat, and more commonly served as part of a fish and chips lunch pack with a potato cake/scallop/fritter (the name depends on the state - I’ll leave you to work that one out yourself). We do have authentic yum cha/dim sum in Australia, ranging from the standard siu mai, hargow, charsiew bao to more exotic stuff like chicken feet, hearts, tripe and other innards.
Beetroot makes the burger. Absolute sacrilege to have a burger without beetroot. Also, those chips heated up the next day and placed on 2 slices of bread with butter and tomato sauce, you got yourself an Irish hamburger.
Our dollar is worth less than a US dollar so it makes sense that we have to pay a little more. Not to mention our socioeconomic landscape is a little more balanced, taxes are already added into the price of things and not added on at the checkout, Australians have free healthcare, our minimum wage is higher, etc etc. Australian quality of life is higher than the US but we do unfortunately literally pay for it.
@@ChopesForeverThat’s so distorted from the reality. We don’t pay extra to fund the Medicare, that is included in the levy which is minuscule. We also don’t fund anything with income tax other than the mass redistribution wealth that is welfare. Literally none of our “quality of life” comes down to us paying for things that Americans don’t. We have benefited from a small, homogenous population with a fundamental core character that lends itself to safe, orderly societies as an outgrowth of its mother country with its codes of public conduct, systems of governance, ideals and principles. The more this fundamental character changes the more we move away from that. We pay more because we earn more and have a better standard of living than the typical third world, this is true, but that is totally reliant on sound economic policy and the fact that we found abundance through production. Now that we produce nothing and are increasingly reliant on a service economy many Australians are being left behind in this new reality. At one point in time you could be afforded all the luxuries of the modern world on a standard, single income living, and now that is impossible. We have to ask ourselves why. And it isn’t Medicare, and it isn’t our sunny beaches and warm weather. Milk is 5 dollars a carton and people like you want us to believe that’s all down to exchange rates and better wages. It’s not like we’re a world powerhouse - the degree to which people are getting squeezed out of basic necessities disproves your whole ‘quality of life’ statement anyway.
@@Azzury. mate I actually agree with much of your sentiment, I gave a very tiny overview of an even tinier fraction of reasons as to why Ben is paying out the ass for the food he's getting here. I appreciate your seemingly knowledgeable understanding of our economics because I certainly don't have that level of awareness of why milk and bread costs $5 a pop. Next time though try not to create a "me v you" dynamic in the discussion by using phrases like "people like you", not everybody is as chill as myself when corrected. 🙌
@@ChopesForever “People like you” is a polemic that singles out the individual as apart of a greater habit in mindset gathered from a worldview other people share - trends and generalisations, observable. It’s not to denigrate and set you apart, although could be used as such. Since I don’t know you it is unbecoming to wrap you up with a kind of charge like this. We’re all Australians and within this I have a much more nuanced, although at times per haps flawed in approach, but well intentioned attitude towards this than most. I reject the political dichotomy that compounds people into teams while the nation of our births is shredded to pieces. A higher realisation than this fleeting back and forth has to be reached for our sakes and those who come in our stead. Australians have a very closeted, at times delusional worldview that simply does not suffice them well in understanding how the world works. You could say it is because the country blessed them to be so - blessed to be ignorant. Not whatsoever saying this applies to you, but that it leaves me with a failing at times based on this key experience with the world. If I came at you with an attack that felt misplaced and overboard then I apologise. I deeply care for the fate of this country, but it’s not my intention to make you my enemy and I didn’t mean it to come across that way. God bless you and your loved ones mate.
That's really funny, I was literally thinking to myself about how he didn't mention about the price, as if he'e consciously just being respectful. Being in a different country and all. Either not wanting controversy or just straight up being respectful to the business. He's well aware how many of us Aussies wouldn't consider going to that place if they felt put off because of the price. Just be subtle about it and just focus on the taste. Sometimes it really is worth the extra $$ for a half decent burger. I mean, look at the size of the thing.
now as a melbournian im gonna say that is a classic aussie meal right there. one of my favourites you cant find anywhere else in the world. Dim sims are a Melbourne invention and the burger must be sloppy or just dont bother eating it. I love dim sims when a tourist sees it they are all speachless but most enjoy it.... Love your work
Yes, the "Aussie burger" has to have egg and beetroot to make it Aussie. You'll probably need to try the Aussie pizza next. I used to prefer the steamed version of the dim sim growing up getting them from the school canteen but nowadays every place just drown them in the Kikkoman soy sauce because it's the lazy way without any option, so I switched to team fried dimmy.
In my opinion the beetroot alone makes it quintessentially Australian, even if in Australia it does not. It’s a unique addition that we see as second nature.
Those dimsims are available nationally in Australia, they are a staple in any hotbox. The filling is a pork and cabbage mixture and funnily enough. Both of those were th exact same filling. It's crazy how different they taste between fried and steamed yet they are identical.
Watching you devour that burger is like witnessing a culinary masterpiece in action! 🍔😂 I'm convinced you could give competitive eaters a run for their money! Keep slaying those burgers and making us all crave a cheat day!
I’m also an American living in Melbourne- since 2003. The lot burger was invented by surfers. After a full morning of surfing, they would order these burgers because they were so starving after spending hours in the ocean. I think they basically just asked to have every salad ingredient tossed on the biggest burger they could get - the whole lot. Enjoy!
Yo so sick you’re in Oz Melbs while you’re here recommend sussing Oz’s Grill’d mate! What’s hot in there is their fresh burgers, chips and sauces, very highly recommend the Mighty Melbourne burger, Chips and get a few sauces with that Herb Mayo and Sweet Chilli Mayo is a must with ‘fries’ ( chips ) ahaha anyways have a dope time down here man ❤
How you were saying about the bun, when I've bought Works burgers where I live, usually the bun is a heftier type than that was, and they usually toast it as well to help. The Dim Sim, is fusion yeah. Cantonese-Australian cuisine. It's probably too late now if you didn't try it then, but there is a similar fusion food to the fried Dim Sim called a "Chiko Roll" which is essentially a spring roll, with that same type of thicker skin, and deep-fried.
Try Oporto it's a large franchise in Australia. Try to get their breakfast meal chicken egg Deluxe and you can still get the main meal even during breakfast.
Legend! Glad your enjoying our food here. Classic non franchise burgers with the lot are the best. Same with the chicken salt chips. Hope you managed to get out to the F1 Grand Prix a couple of weeks back.
Wherever that cane from probably hasn't had culinary school training, if they have they certainly have stacked the burger Incorrectly, nobody has been taught to put beets on the bottom of the burger the ration should be bun, Mayo, cheese, pattie bacon, lettuce,,onion ,pineapple beets pattie, cheese, bun
Andrews burgers, like any burgers with the lot need to be eaten fresh. So if you’re getting it delivered to Docklands or wherever it is your staying there, then the bun is going to become soggy, as you’re looking at around 20 mins for it to get from Albert park where the shop is located to you. Makes a huge difference in how strong the bun is and how it holds up.
Chicken salt is life on fries my guy. You can always ask for light chicken salt or extra depending on your taste buds. But you making me order now mate 😂💯
While he was describing the beets I just couldn’t get “Killer Tofu” out of my head from the greatest rock band of all time 😂😂😂 and if you grew up in the 90s you’ll remember that song
The burger is a glorious mess, but oh so good. The beetroot is normally pickled and use to be on all burgers that you use to buy. The iconic Dim Sim is truly a Melbourne thing, it was created in Melbourne Chinatown during the 40's a fusion for Aussies. It's something that is iconic in most service station's bain maries and at footy games. They are cheap and filling... Great Video
For one time , try the Iranian/Persian Foods , and you gonna be a Persian food lover ! My Recommendation for start is : Fesenjoon / Ghorm e Sabzi / Gheym-e - / Baghali Polo ba Mahiche / Sabzi Polo Mahi / Kabab Koobide / Shishleek / Tahdig
I get the lot WITHOUT the beetroot or the pineapple. Head on over to williamstown (a western suburb around 20 minutes away from the cbd) and go to one of the MANY fish and chips stores there. Most of them sell this same lot burger, and they all taste CRAZY good.
i used to not like the beetroot on my burger but its grown on me. it just adds a little bit to the juicy element. Like you said its a great compliment to the saltiness of the chips, sometimes i like to put the chips in my burger as well😀
dimmies have also been fondly known as mystery bags throughout the years lol *basically meaning its a mystery what animals end up in the final product.. they are basically a comfort food for a lot of people here who grew up eating them, they originated in the gold fields here back in the day and yes they are clearly a bastard child of dim sum, dumplings etc..there are actually many variations of the dimmie around melbourne and people travel around to try em all out, theres even a facebook group and webpage devoted to melbournes best dimsims etc.. there is also another bastard child of spring rolls that is popular here that is called a chiko roll, its worth checking out if you get a chance ;)
Beetroot on a burger is a must have imo. Lose the pineapple and egg though, and add lettuce. Also putting the beetroot on the bottom bun is against the law! On top of the pattie and under the lettuce is the only way :D Dim sims (or dimmies as we call them) are usually made with pork and cabbage for the most part. Not sure if you've tried one already, but check out a battered sav if you go to a fish & chip shop at some point. Is a battered deep fried hot dog
Australian beets ( beetroot ) are pickled in a sweet brine , there’s a great Fish & Chip shop across the road from Andrew’s . They have a greats election of fish ,salads and their burgers and very good as well . If you like Italian food check out Ricardo's Trattoria in Albert Pack 👍.
usually the burger is wrapped in a way to help hold all the ingredients together while you eat it,, ie: your only supposed to open one end of the wrapping to get at it, not take the whole burger out lol
Hey Ben. A few more in regards to local Burger Chains would be Betty's Burgers, Grilled, and Burger Urge ..... if you have any stores close by to where you are.
Yo Ben, I think you might have already tried Nandos but you should give it another go since you dont normally get to have it unless youre in a commonwealth country. Order something from their menu that you havent already tried
He's slurping that down like he just got out of jail.
Lmfao
Or he just got in jail
pause
pause
You must be new
Double meat on a burger with the lot is bonkers
Absolutely overkill
Single patty ratio is perfection, 2 patties would be too much. Normally dripping in BBQ sauce is my go to also.
ur new here arent u
@kasper2917 yes, but we're also Aussies, simply stating how the Burger with the Lot is "meant" to be consumed. With a single patty they're usually 450g-500g and too big to fit your mouth around.
What is a lot? Never heard of that, not from your country
damnn ben, the food's all yours man, it isnt going anywhere. 🤣
probably his first meal of the day and his dinner 😅
@@budzilla6168 ben just be like that when eating
You must be new
I think he mentioned long time ago he makes short vids so he has less footage to edit.
Are THESE, the world's most crispy fries? Let's find out.
WOO
The answer is always a very curt "No."
Cringe
🎶😐🎶
@@iiiiiii878 like your comment
Yep. That burger represents all things Australian. Find em at every fish and chip shop around and they do em so well. Very proud of our burger with the lot.😊
totally agree! Burger with the lot is the best
Its 4 am in Serbia, i am drunk af and overeaten of greek gyro. I’ll watch this tomorrow with tomato soup. Gn
hahahahahahahaha
gm, how are we feeling?
@@allupelailee I lived! Tnx for caring. Need that soup fr fr.
Also drunk ash rn brother. Craving some denny's ham
wish i was you
The Aussie Burger with the lot has a lot of history. The origin was from a type of store that is no longer in existence called the "Milk Bar". The first Milk Bar opened in Sydney by Greek immigrants in 1932. There was an emphasis on serving milkshakes, but as history went on most milk bars would be an odd mix of convenience store with a large kitchen, hotplate and fryer that could be used to make everything from fish and chips to pineapple and banana fritters.
Side note: Australians will use chips, fries and wedges to mean completely different types of fried potato.
The ultimate take away option for any milk bar was certainly the burger with the lot. On any burger there were compulsory and non compulsory ingredients.
Compulsory: Buns, Tomato Sauce, Beef Patty, Lettuce, Caramelised Onion. Controversially for anyone non-Australia; Beetroot.
Non Compulsory in order: Bacon Rasher, Egg, Pineapple
A burger with the lot, (as the name suggests) must contain all the above ingredients.
Worth noting that while Bacon does refer to fact that the piece of meat must be pork and must be salt-cured, the choice of cut differs depending on region.
As you would be aware, the US chooses pork belly with high amounts of fat for their bacon. This is generally always cooked until it renders the fat and is crispy.
Australia saves pork belly as potentially it's best left eaten with pork crackling on its own. Instead of using pork belly for bacon, the cut used for Australian bacon is the fatty section of side bacon along part of the loin of back bacon. You can also purchase pure loin.
This is significantly lower in fat and as due to this, Australian bacon is generally not cooked to be crispy.
Long gone are milk bars, but the burger with the lot lives on
Milk bars still exist in VIC and many do fish and chips
The way you Wrangled that burger to stay as one deserves some type of award for sure
An Aussie classic absolutely demolished by the goat! Hope you're enjoying Australia and the food we have to offer
@@LikeLikeLikeLikeLi I would normally get it without pineapple and maybe once slice of beets but yeah it’s great!
Yoo Nathaniel B. ?!?!
'This isn't your everyday burger' Aussie Tradies watching " HAHA Hold my beer "
You haven’t heard of the red rooster $5 box son
For those who don’t know the terminology, a standard Aussie style hamburger has iceberg lettuce, tomato, beetroot, meat patty, and the option of fried onions and bbq or tomato sauce (which is like ketchup but not the same).
On the menu (or on a chalkboard behind the counter) a number of variants will be listed:
The ‘Aussie’ includes the addition of bacon and a fried egg, always with beetroot, but may or may not include lettuce and tomato.
The ‘Brekkie’ (breakfast), bacon and egg but no vegetables.
The ‘Works’ or ‘Burger with The Lot’ will have everything mentioned with the addition of a pineapple slice.
‘Plain’ would be just the patty and sauce.
There would be others on the menu up to the discretion of the individual establishment, but these are the core flavour ranges. Essentially it’s a spectrum, and the burgers aren’t fundamentally different from one another only including or removing one item or another.
Not typically found on the menu, although per haps-so now, would be mayonnaise, or any other burger sauce, relish, pickles, coleslaw, any other type of lettuce other than iceberg, or even cheese (that I can remember). The buns were always sesame seed white buns, never brioche, and sometimes fell apart in your hands or got soggy from the beetroot juice (part of the charm).
This style of approach to burgers is seen as old school, even outdated, which has been largely supplanted by firstly the big name fast food places, and increasingly a more forward-thinking, modern approach influenced by social media trends that are anywhere from gourmet, restaurant style burgers served rare/medium-rare, or the big, extravagant modern American styles with cheese oozing everywhere and 5 different sauces.
They are still common, and are seeing a resurgence in attention. Traditionally you would find them at fish and chips shops, general takeaway food places, canteens, small eateries etc. Typically you’d grow up eating these on a Friday night when mum’s not cooking, at lunch with your mates in the holidays (school break), or on holiday (vacation) at a tourist destination. And it’s not an Aussie burger without a can of Kirk’s to wash it down, none of this Solo business.
Well written covers it precisely.
The combination of ingredients really hits every flavour note you could want, rich, salty, fatty acidic and sweet.
God tier.
Best reference by Ben ever. Bears eat beets...Battlestar Galactica!
So say we all.
We all say so.
@@iluvrobux7658 th-cam.com/video/EisvM8F_5PE/w-d-xo.html
Bears, beets, battlestar galactica *
Identity theft is not a joke Jim.
That burger got me starving now
God Bless BenDeen 🙏🍔🍟
God Bless President Trump 🙏🇺🇸
Great to see the classic Aussie burger getting some screentime. The last one I can remember was a few years back when George Motz made one.
Your burger looked incredible, but double meat is pretty hardcore IMO.
Dim Sim = mystery meat, and more commonly served as part of a fish and chips lunch pack with a potato cake/scallop/fritter (the name depends on the state - I’ll leave you to work that one out yourself). We do have authentic yum cha/dim sum in Australia, ranging from the standard siu mai, hargow, charsiew bao to more exotic stuff like chicken feet, hearts, tripe and other innards.
Beetroot makes the burger. Absolute sacrilege to have a burger without beetroot.
Also, those chips heated up the next day and placed on 2 slices of bread with butter and tomato sauce, you got yourself an Irish hamburger.
You need to try a Bunnings sausage sizzle 😂
Aussie burger with the lot. The only burger in the world you have to eat in a bath tub. Looks soo good. As an Aussie though, I prefer just plain salt.
I know Ben wants to talk about how expensive everything is in Australia so bad but doesn't want to stir up a controversy 😅
Our dollar is worth less than a US dollar so it makes sense that we have to pay a little more. Not to mention our socioeconomic landscape is a little more balanced, taxes are already added into the price of things and not added on at the checkout, Australians have free healthcare, our minimum wage is higher, etc etc. Australian quality of life is higher than the US but we do unfortunately literally pay for it.
@@ChopesForeverThat’s so distorted from the reality. We don’t pay extra to fund the Medicare, that is included in the levy which is minuscule. We also don’t fund anything with income tax other than the mass redistribution wealth that is welfare. Literally none of our “quality of life” comes down to us paying for things that Americans don’t.
We have benefited from a small, homogenous population with a fundamental core character that lends itself to safe, orderly societies as an outgrowth of its mother country with its codes of public conduct, systems of governance, ideals and principles. The more this fundamental character changes the more we move away from that.
We pay more because we earn more and have a better standard of living than the typical third world, this is true, but that is totally reliant on sound economic policy and the fact that we found abundance through production. Now that we produce nothing and are increasingly reliant on a service economy many Australians are being left behind in this new reality. At one point in time you could be afforded all the luxuries of the modern world on a standard, single income living, and now that is impossible. We have to ask ourselves why. And it isn’t Medicare, and it isn’t our sunny beaches and warm weather.
Milk is 5 dollars a carton and people like you want us to believe that’s all down to exchange rates and better wages. It’s not like we’re a world powerhouse - the degree to which people are getting squeezed out of basic necessities disproves your whole ‘quality of life’ statement anyway.
@@Azzury. mate I actually agree with much of your sentiment, I gave a very tiny overview of an even tinier fraction of reasons as to why Ben is paying out the ass for the food he's getting here. I appreciate your seemingly knowledgeable understanding of our economics because I certainly don't have that level of awareness of why milk and bread costs $5 a pop. Next time though try not to create a "me v you" dynamic in the discussion by using phrases like "people like you", not everybody is as chill as myself when corrected. 🙌
@@ChopesForever “People like you” is a polemic that singles out the individual as apart of a greater habit in mindset gathered from a worldview other people share - trends and generalisations, observable. It’s not to denigrate and set you apart, although could be used as such. Since I don’t know you it is unbecoming to wrap you up with a kind of charge like this. We’re all Australians and within this I have a much more nuanced, although at times per haps flawed in approach, but well intentioned attitude towards this than most.
I reject the political dichotomy that compounds people into teams while the nation of our births is shredded to pieces. A higher realisation than this fleeting back and forth has to be reached for our sakes and those who come in our stead. Australians have a very closeted, at times delusional worldview that simply does not suffice them well in understanding how the world works. You could say it is because the country blessed them to be so - blessed to be ignorant. Not whatsoever saying this applies to you, but that it leaves me with a failing at times based on this key experience with the world. If I came at you with an attack that felt misplaced and overboard then I apologise. I deeply care for the fate of this country, but it’s not my intention to make you my enemy and I didn’t mean it to come across that way. God bless you and your loved ones mate.
That's really funny, I was literally thinking to myself about how he didn't mention about the price, as if he'e consciously just being respectful. Being in a different country and all. Either not wanting controversy or just straight up being respectful to the business. He's well aware how many of us Aussies wouldn't consider going to that place if they felt put off because of the price. Just be subtle about it and just focus on the taste. Sometimes it really is worth the extra $$ for a half decent burger. I mean, look at the size of the thing.
Dim sims were actually invented in Melbourne
They’re the best
Gotta get chicken salt on the fried and chuck on some tomato sauce
Your videos are like a window into your world, love the view!
now as a melbournian im gonna say that is a classic aussie meal right there. one of my favourites you cant find anywhere else in the world. Dim sims are a Melbourne invention and the burger must be sloppy or just dont bother eating it. I love dim sims when a tourist sees it they are all speachless but most enjoy it.... Love your work
Ben welcome to the dimmy life. If your still here try and get a chicko roll. It’s a true Aussie classic.
Yes, the "Aussie burger" has to have egg and beetroot to make it Aussie. You'll probably need to try the Aussie pizza next. I used to prefer the steamed version of the dim sim growing up getting them from the school canteen but nowadays every place just drown them in the Kikkoman soy sauce because it's the lazy way without any option, so I switched to team fried dimmy.
In my opinion the beetroot alone makes it quintessentially Australian, even if in Australia it does not. It’s a unique addition that we see as second nature.
Every missing cat in every Australian town knows what a dim Sim is.
Man's got the dimmies 🎉 shout out Mr in-between the best Australian show
The "I'll be darned" killed me XD
Those dimsims are available nationally in Australia, they are a staple in any hotbox. The filling is a pork and cabbage mixture and funnily enough. Both of those were th exact same filling. It's crazy how different they taste between fried and steamed yet they are identical.
16:00. "My Mind Just Got Blown Back In Time To 1999."
NGL Ben, that was a bar ,🔥🔥🔥
The Dim Sim .. "I've never had that experience before" 🤣😂
It is tradition to feed all leftover chips to the seagulls 😎
The dim sim is mince meat and cabbage, salt n pepper.
Watching you devour that burger is like witnessing a culinary masterpiece in action! 🍔😂 I'm convinced you could give competitive eaters a run for their money! Keep slaying those burgers and making us all crave a cheat day!
Its called a Works Burger in Sydney, Orana Kellyville is the bomb.. We live on these, every Friday we hit it, keeps us going on the weekend..
I’m also an American living in Melbourne- since 2003. The lot burger was invented by surfers. After a full morning of surfing, they would order these burgers because they were so starving after spending hours in the ocean. I think they basically just asked to have every salad ingredient tossed on the biggest burger they could get - the whole lot. Enjoy!
hell yeah bro dropped vid as i just finished cooking, always love to eat along
Yo so sick you’re in Oz Melbs while you’re here recommend sussing Oz’s Grill’d mate! What’s hot in there is their fresh burgers, chips and sauces, very highly recommend the Mighty Melbourne burger, Chips and get a few sauces with that Herb Mayo and Sweet Chilli Mayo is a must with ‘fries’ ( chips ) ahaha anyways have a dope time down here man ❤
Me and my friends have been laughing so much at your crispy fries vid, just wanted to let you know.
Ben you did it!! Thank you. My prayers 🙏 are answered....A burger with the lot!
dont hate on the chicken salt bro - Goat level seasoning!
Curious is chicken salt not big in the US?
@@ΘΕΟΔΩΡΟΣΒΑΝΕΖΗΣyes
How you were saying about the bun, when I've bought Works burgers where I live, usually the bun is a heftier type than that was, and they usually toast it as well to help. The Dim Sim, is fusion yeah. Cantonese-Australian cuisine. It's probably too late now if you didn't try it then, but there is a similar fusion food to the fried Dim Sim called a "Chiko Roll" which is essentially a spring roll, with that same type of thicker skin, and deep-fried.
Try Oporto it's a large franchise in Australia. Try to get their breakfast meal chicken egg Deluxe and you can still get the main meal even during breakfast.
Man for a small guy you can really put the food away well and quick. Legend
Thats a good looking Aussie burger with the lot
Legend! Glad your enjoying our food here. Classic non franchise burgers with the lot are the best. Same with the chicken salt chips. Hope you managed to get out to the F1 Grand Prix a couple of weeks back.
Geidi Prime in the background
The way he stands to devour that burger haha
Im so glad you say Melbourne properly instead of Mel- burn lol thanks Ben! That burger looks so delicious. I love dim sims they are awesome.
That’s why we called Burncity
@@bxrgy I hate when people pronounce it like that
Melborrn
I love melburn
"Sometimes the best way to experience food is to not know what's in it" dies from allergic reaction
So glad you went to Andrew’s! Iconic burger joint.
Wherever that cane from probably hasn't had culinary school training, if they have they certainly have stacked the burger Incorrectly, nobody has been taught to put beets on the bottom of the burger the ration should be bun, Mayo, cheese, pattie bacon, lettuce,,onion ,pineapple beets pattie, cheese, bun
The dim sims are both exactly the same product. Ones just fried where the other is steamed. Welcome to melbs btw
bro just adopted a power stance to eat his burger
...So.. Lemme get this right.. your most epic burger has it's BASS formed from DIRTY BEATS. BIG UP. BIG bites of the BEATS. BEATS THAT EATS.
try daniels donuts, their blue heaven shake is so good. They have some pretty good donuts and pies too!
When he started beatboxing i fking lost it lolll
Andrews burgers, like any burgers with the lot need to be eaten fresh. So if you’re getting it delivered to Docklands or wherever it is your staying there, then the bun is going to become soggy, as you’re looking at around 20 mins for it to get from Albert park where the shop is located to you. Makes a huge difference in how strong the bun is and how it holds up.
Only real ones saw the video before it was re-uploaded
Chicken salt is life on fries my guy. You can always ask for light chicken salt or extra depending on your taste buds. But you making me order now mate 😂💯
Beatboxing with a mouth full of food? We've come a long way since that waffle sandwich.
While he was describing the beets I just couldn’t get “Killer Tofu” out of my head from the greatest rock band of all time 😂😂😂 and if you grew up in the 90s you’ll remember that song
Another converted to beetroot on a burger, the chips are salty? That's what the Solo's for mate!
.."You can beat an egg but ya can't beat-a-root!"
The burger is a glorious mess, but oh so good. The beetroot is normally pickled and use to be on all burgers that you use to buy. The iconic Dim Sim is truly a Melbourne thing, it was created in Melbourne Chinatown during the 40's a fusion for Aussies. It's something that is iconic in most service station's bain maries and at footy games. They are cheap and filling... Great Video
Our big boy Ben is eating like a modern day 🇺🇸 Jesus Christ 😊
Greetings from Miami
The reason we add beets to the burgers on the lot is cause it adds an earthiness and helps your appetite.
For one time , try the Iranian/Persian Foods , and you gonna be a Persian food lover !
My Recommendation for start is : Fesenjoon / Ghorm e Sabzi / Gheym-e - / Baghali Polo ba Mahiche / Sabzi Polo Mahi / Kabab Koobide / Shishleek / Tahdig
I get the lot WITHOUT the beetroot or the pineapple. Head on over to williamstown (a western suburb around 20 minutes away from the cbd) and go to one of the MANY fish and chips stores there. Most of them sell this same lot burger, and they all taste CRAZY good.
that was the most annoying but also kinda satisfying burger breakdown ever
0:20 is going to be a meme I can already tell
As an aussie, chicken salt chips are great
Ben handling that big burger like a true food vlogger I tell you.
Shout out to The Office joke
Man your just DEVOURING that burger,& I LOVE IT!! 👍
.....where to put the beets. A true dilemma and no mistake.
That looked amazing.
Great video again.😎☯️
Bro is a competitive eater at this point 😅
i used to not like the beetroot on my burger but its grown on me. it just adds a little bit to the juicy element. Like you said its a great compliment to the saltiness of the chips, sometimes i like to put the chips in my burger as well😀
When the wife says I eat too fast I lead her to this guys videos 👍👍
ben violated that burger.
dimmies have also been fondly known as mystery bags throughout the years lol *basically meaning its a mystery what animals end up in the final product.. they are basically a comfort food for a lot of people here who grew up eating them, they originated in the gold fields here back in the day and yes they are clearly a bastard child of dim sum, dumplings etc..there are actually many variations of the dimmie around melbourne and people travel around to try em all out, theres even a facebook group and webpage devoted to melbournes best dimsims etc.. there is also another bastard child of spring rolls that is popular here that is called a chiko roll, its worth checking out if you get a chance ;)
This dude is too underrated
That's a way normal burger with the lot at any milk bar/take away in Newcastle, NSW (my hometown).
Beetroot on a burger is a must have imo. Lose the pineapple and egg though, and add lettuce. Also putting the beetroot on the bottom bun is against the law! On top of the pattie and under the lettuce is the only way :D
Dim sims (or dimmies as we call them) are usually made with pork and cabbage for the most part.
Not sure if you've tried one already, but check out a battered sav if you go to a fish & chip shop at some point. Is a battered deep fried hot dog
mans had a whole flashback and thought we wouldn't notice
Dim sim is the food, usually deepfried meat mixture, and dim sum or yumcha is the place you go to eat dim sim
9:05 caught me off guard
almost choked on my tea
The sound of the 2nd bite was otherworldly.
Glad you like the Dim Sim! There's a favourite South Melbourne Dim Sim (if that's where you are) to try that if you like. Otherwise enjoy your visit!
You are picking the best things to try in australia
I swear he uses parchment paper as napkins in every video....
Australian beets ( beetroot ) are pickled in a sweet brine , there’s a great Fish & Chip shop across the road from Andrew’s . They have a greats election of fish ,salads and their burgers and very good as well .
If you like Italian food check out Ricardo's Trattoria in Albert Pack 👍.
Now I know what y'all meant about Ben eating "like a turtle"....big bites, non stop, barely coming up for air
oh my god the wat he attempted to beatbox when he said that beetroot is making him feel some type of way
I think the sweetness of the beetroot counteracts the saltiness of the chips really well.
usually the burger is wrapped in a way to help hold all the ingredients together while you eat it,, ie: your only supposed to open one end of the wrapping to get at it, not take the whole burger out lol
its always good when ben stands up to take the bite
Dim Sims are a Melbourne invention by a Chinese man. His daughter is celebrity chef Elizabeth Chong. Her daughter apparently owns a dumpling shop.
Have to have Beetroot in a sandwich/burger in Aussie and New Zealand.
I prefer the North American crispy bacon over our style as well.
Especially because the middle bacon is never crispy. It’s basically warm ham.
Hey Ben. A few more in regards to local Burger Chains would be Betty's Burgers, Grilled, and Burger Urge ..... if you have any stores close by to where you are.
Great video, glorious Ben.
At last i'm watching one of these videos while i'm eating my own lunch, so i'm not feeling so hungry while watching!!!
It’s amazing how you always make half a giant azz burger disappear in like two seconds
Yo Ben, I think you might have already tried Nandos but you should give it another go since you dont normally get to have it unless youre in a commonwealth country. Order something from their menu that you havent already tried