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How to make a Fergburger

How to make a Fergburger

From humble beginnings in 2001, Fergburger has exploded to become Queenstown food royalty. With a menu as creative as it is delicious, the burger joint has well and truly earned its global buzz.

How to make a Fergburger

What started as a “hole in the wall” burger joint (their words, not ours) has now become a worldwide gastro-phenomenon. CNN has named it “the best burger joint on the planet” and Lonely Planet has even included it among the world’s “best and bizarre” burger experiences. The key to Fergburger’s success lies not only in thousands of instagram tags, but in a simple principle – offer the very best and produce and hand-make everything fresh daily.

If saliva is welling in your mouth at the very thought of biting into one of Fergburger’s masterpieces, you’ll want to keep reading. We share with you how Fergburger makes their burgers, so you can make your very own at home. And you won’t even have to queue for hours to get it.

How to make the best burger in New Zealand, or perhaps the world!

EARLY TO RISE

Bakers start preparing for a day’s work at 11pm the night before. They make and prove the doughs for the next morning’s breakfast buns before the second shift of bakers start at 8am. Making, proving and baking Fergburger buns is a continual process.

CRISP & DELICIOUS

Fresh produce arrives at 7am and the ‘prep kitchen’ begins on preparing sauces, such as fresh aioli, avocados, tomatoes, cheese and other all produce. Prepping continues throughout the day to ensure products remain fresh.

BEEF IT UP

The butcher delivers beef ground at 10.30 each morning. It is then hand-weighed and formed into beef patties. Seven of Fergburger’s burgers star the famous beef patty; the Big Al features a double serving plus bacon, cheese, eggs, beetroot, lettuce, tomato, red onion, relish and aioli.

ENTICING CREATIONS

Burger buns, beef patties and chicken breasts are all individually weighed to ensure Fergburger delivers consistency as well as a mouth-watering product.

ROLLING SERVICE

Teams of chefs and front-of-house staff begin shifts at 7am, 11am, 3pm or 10pm. This ensures that a full kitchen and service team can take rolling breaks while still delivering continual service across the day.

IT’S ALL IN THE BUN

All burgers on the menu are available from 8am for 21 hours until 5am when the kitchen is completed stripped and cleaned over a three-hour period to be ready the next morning.

Want more great burger recipes? Click here for Our Best Burgers.

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