Kick Start takes on the big guns with new hamburger
Hospitality social enterprise Kick Start strives for excellence in everything it does, so producing the best hamburger in Sydney seemed like a worthy challenge.
The PAYCE Foundation established Kick Start in 2014, to give young people the opportunity to get on-the-job experience and training in hospitality and a pathway to a meaningful career.
Kick Start operates a fleet of mobile food trailers located on construction sites across Sydney.
So, a great tasting hamburger is a must on the menu for hungry workers.
Paul said he worked with legendary Sydney meat supplier Vic Meats to get the perfect meat patty.
“The patties we are now using for our hamburgers are a mixture of chuck and brisket,” he said.
“We were really keen to get a product that was 100 per cent beef, no fillers like breadcrumbs.”
Paul has swapped out the sweeter brioche bun for a milk bun which let the beef patty stand-out on the taste buds.
The classic early morning cheeseburger is a hit with tradies, but the Kick Start classic burger is the mainstay, with its lettuce, tomato, onions, pickles and a blended mayo along with a couple of other secret ingredients.
But what do the customers think of the new Kick Start burger?
“I think the hamburger holds up with some of the best in Sydney,” one customer said.
“The change from brioche to milk bun shows they are delivering what hamburger lovers want.
“The simple combination of the juicy meat patty and the bun is spot on – they’ve outdone themselves and I will be coming back.”
PAYCE Foundation Director Dominic Sullivan said the Kick Start management team worked extremely hard on delivering a great experience for customers.
“We want our trainees to learn what the very best looks like, and the program is delivering great results thanks to the dedication and hard work of all the Kick Start team who are highly experienced in the hospitality industry.”