Cappadocia Burger

Cappadocia, the region in central Turkey for which our café is named, is one of the most extraordinary landscapes on earth. Millions of years of volcanic eruption followed by millions more of wind and water erosion produced the surreal tufa cones, underground cities and cave churches that have made it a UNESCO World Heritage Site. It is a landscape of layers — geological layers accumulated over immense time — and our Cappadocia Burger is built on the same principle: layers of distinct elements that together create something greater than any individual part.

The 150g Angus beef patty is the foundation. Angus cattle, originally from northeast Scotland, have been selectively bred for centuries for their marbling — the intramuscular fat that gives beef its flavour and juiciness. A proper smash burger or thick patty needs this marbling to stay moist on the grill; lean beef simply dries out. Caramelised onions — slow-cooked for 45 minutes or more until their sugars break down into a sweet, jammy mass — add depth and sweetness that balances the salt of the beef.

Topped with a fried egg (a distinctly Australian burger tradition: the "egg burger" is a national institution), aioli, tomato, lettuce and cheese in a toasted bun, the Cappadocia Burger is our full statement. Named for the café, built for the Stanley Street crowd.