A new burger bar in Heidelberg is further proof that the craze isn't slowing.
Heidelburger, by Bean There's Izzi La Broca, his sister Anna Mandolfo and friend Pietro Scoleri gives burgers a Mediterranean twist.
In a corner site opposite Heidelberg station, Mandolfo can be found in the kitchen, adding ingredients such as caciocavallo cheese, sun-dried tomatoes, basil mayonnaise and the fiery pork spread 'nduja to more familiar burger ingredients.
Aside from burgers, there's an ISP (Italian snack pack), which sees fries loaded with Italian meatball sugo, cheese and basil mayonnaise, a hot dog made with an Italian sausage, scamorza cheese and sauteed silverbeet crammed into a charcoal bun, a couple of pasta dishes, salad bowls with optional proteins, and desserts, including a vegan tiramisu.
There's also a range of tielle, pocket sandwiches made with flaky olive oil pastry from the town of Gaeta, north of Naples, where La Broca and Mandolfo are both from. Although tielle are traditionally filled with seafood, at Heidelburger fillings include octopus, cherry tomatoes and chilli, and spinach, olives and pinenuts. "As my nonna says, you can put whatever you like in them," says La Broca.
Open Tue-Sun 11am-late.
60 Mount Street, Heidelberg