When did The Burger Mill open for business?
The Burger Mill launched early February serving house-made patties, handmade relish and mayonnaise, and we make our own brioche buns.
What's the best thing about running a burger joint?
Compared to running bakeries or cafes it's a lot more funky and you can play around with the flavours, music and lots of sauces.
What sort of feedback have you had since you opened The Burger Mill?
A lot of people are commenting on the size of the burgers. It's burgers and chips for $10.
What's your favourite burger on the menu and why?
The roast lamb burger . . . it's a lamb patty with fried tomato, roast potato, roast pumpkin and rocket and aioli (sauce).
How does your restaurant stand out from the rest?
Service. Consistency and good-quality burgers for a fair price.
What made Church Street stand out when you were choosing where to open your business?
I saw an opportunity to make a difference in the Church Street Mall alongside Parramatta Council and lord mayor John Chedid. The mall has a beautiful backdrop with the park and one of the oldest churches in Australia. I love seeing people sitting in the park eating our burgers!
Where do you get burger produce?
The vegetables, fruit and spices come from the farmers' market held in the Church Street Mall every Friday from 7am to 2pm.
All the meat is from a local butcher in Parramatta. We make our mayonnaise, relish, sauces and bits and bobs.