Continuing my search for that perfect 10 burger in the Burger Wellington competition, I surveyed the list for a beef burger in a restaurant or bar near to work. In fact, they’re in quite short supply: most of the CBD eateries seem to be offering something other than beef in their burger. I eventually settled on Vivo Enoteca Cucina, a wine bar on Edwards Street which I’ve not been to before.
Inside it was dark and there weren’t many people around. It struck me that this is more of an after-work or dinner venue rather than a lunch one, at least on a rainy Monday lunchtime in winter. The burger came with Gorgonzola, mushroom and red peppers, and I asked the barman to help me with my wine selection to accompany it, as the cheese has quite a strong flavour and needs something that would cope with that. He recommended an Urlar pinot noir from Wairarapa, so I ordered a glass.
The burger was served in a long rather than a round bun, with the patty at one end and the mushroom at the other. Again, this wasn’t a burger for eating with your hands – its construction was too unstable. The patty was cooked medium, and the cheese, though strong, was not overpowering. The polenta-encrusted chips were pretty good, too. Overall I scored this burger an 8.
Today, I rang the changes and headed to Featherston Bar& Grill, where I tried their “Tri Our Burgers” offering. As the name implies, there were three of these mini-burgers, or “sliders” as they are known, on the plate: one pork, one lamb, and one beef. The pork (with coleslaw and apple sauce) and the lamb (with rocket and mint sauce) weren’t patties, but sliced roast meat, which was a bit of a let-down. Only the beef burger was a proper burger, served with cheese and gherkin.
I felt the lack of proper patty for the pork and lamb burgers meant that I could only score this dish a 7. I could pick them up, though.