Burger Project is going back to its native roots as a part of an exciting charity initiative to raise money for the National Indigenous Culinary Institute.
All 11 Burger Projects venues across Sydney, Melbourne and Brisbane will donate $1 from the Outback limited-edition burger to the National Indigenous Culinary Institute (NICI), an apprenticeship, mentoring and support program for aspiring Indigenous chefs.
The Outback ($12.90) is the latest in a series of limited-edition burgers and is available from now until Sunday, 30 September. This one-of-a-kind burger comprises of a Cape Grim beef pattie, lettuce, tomato, onion, pickles, roasted, sliced and marinated beetroot and Burger Project’s secret sauce. This classic Australian combination of flavours is given a native boost with a generous drizzle of lemon myrtle mayonnaise… we are already drooling!
In addition, Black Label by Burger Project in Sydney will make an ongoing contribution to the Institute by donating $1 from every Native burger ($17) sold from Wednesday, 1 August. The Native burger heroes indigenous Australian ingredients, including locally-sourced Paroo kangaroo, which is blended with Cape Grim beef. The pattie is accompanied with lightly pickled beetroot, lettuce, tomato, onion and cheese. It is drizzled with lemon myrtle mayonnaise and finished with spiced quandong, a native Australian peach, and bush tomato sauce.
So while we get to eat the burgers, the money that is raised from the Native and Outback burgers will go directly toward the Institute’s apprenticeship program, which brings passionate Indigenous chefs into some of Australia’s fine-dining kitchens with guaranteed employment at the end of the program.
If you’re hungry, you can’t go past the finest burger joint in town, and better yet, you’re helping out a worthy cause while you’re at it.
Burger Project is located at Bourke Street, Chadstone and St Collins Lane in Melbourne.
More information: https://www.burgerproject.com/.