What’s a Burger Project burger, designed by celebrity chef Neil Perry, got that you won’t find somewhere else?

Apart from a taste of Rockpool dining, it is all about food with principals stemming from the Burger Project mojo, fast food with slow food values.

It started with Perry’s idea to bring the famed gourmet burgers from Sydney’s Rockpool Bar and Grill to everyday folk. The result is burger patties made from 100 percent grass-fed, hormone and antibiotic free, 36-month  beef sourced from Cape Grim in North Western Tasmania.  I’ve been there, and this is pretty much cow heaven with thick, lush grass over gently sloping hills.  If the grass and the pure air doesn’t make them happy, the views will.

Strawberry roulade

What about the burger?

The meat patties are made from whole muscle cuts minced and hand-formed into patties in-house, every morning. That’s impressive.

I can tell you that they use Lilydale Free Range Chicken for the chicken burgers, but the recipe for the sauce is a secret.

Our taste test included a classic burger, a fried chicken and bacon katsu burger and Perry’s favourite, the American cheese with bacon burger, plus a large serve of fries.

The classic burger was a good size for lunch and came with a flame grilled patty that was nicely charred on the outside and perfectly pink inside.  It was a winner, although not addictive.

My companions felt the same about their burgers.  Good, but not world breaking.

The chippies came with chipotle chilli salt, although that hadn’t been requested.  They were good, but again not outstanding, and not as good as the sweet potato chips we consumed last week at Doo-Bop Bar, just over the road.

This is a takeaway joint with more than the usual range of options.  Think mushroom burgers for vegos and a burger in a bowl option for those who don’t want the bread but still want the burger.

The wine range is made in South Australia as well as a branded beer in Victoria.

It’s also relatively high tech with an app so you can order ahead and pay via your mobile and uses sustainable principals of recycling.

It doesn’t end there.  This is a business that supports local charities with a commitment to give a portion of the turnover to those who need it.

Strawberry roulade dessert

Burger Project

Ed+bK rating: 3.5/5 

The burgers are good but what makes this place special is the behind the scene extras. You know you are eating food made with integrity and principals.  That’s worth a lot to me.

Bottom line: Burgers start at $9.50 for the classic and finish at $14.90 for the Magic Deluxe.

Best tip:  Download the app for deals.

Find it at 144 Edward Street, Brisbane CBD.  There’s also a store at South Bank.

Disclaimer: Ed+bK paid for her burger