Here are my reflections on burgers:
1. Just because a restaurant has a nice description for the burger, if you would not normally go there to eat, it is unlikely that you will enjoy the burger very much. The reverse is not always true.
2. Wellington has some excellent suburban restaurants (Taylor's in Petone, La Boca Loca in Miramar and Spruce Goose in Lyall Bay).
3. You have to have a good bun and a good patty as your basics. After that you need a good condiment (and the right amount) and some form of extra luxury protein (bacon, goats cheese, avocado, fried egg). The best burgers also offered a good range of textures.
4. If you are eating a lot of burgers, don't eat all of your fries first. Potatoes can wait and you don't want to spoil your appetite for the burger.
5. If only: the Duke's Double Down was served with more sambal sauce and more than 3 (!) chips; the Dragonfly tempura crab burger included some of Dragonfly's excellent papaya salad; LBQ hadn't added thyme (?) to their burger and had fresh or toasted buns...
6. Thank goodness for well seasoned chick peas (El Matador); the perfect melted cheese (St John's/Rockwell & Sons); rare wagyu beef (Taylor's); and the perfect beetroot chutney (Portlander)!
