CHEFS AND
THEIR MUMS

This week, we feature Greg Pappas, owner of Andrew’s Hamburgers in Albert Park, and his mum Georgia.Greg and Georgia share a burger from their legendary burger shop’s menu.

Greg and Georgia

Greg & Georgia’s Hamburgers

Greg and Georgia’s cooking montage

Ingredients

  • Beef burger patty
  • Rosella Tomato Sauce
  • Hand-cut pickles
  • White onion
  • Red onion
  • 2 x slices of cheddar cheese
  • Fresh tomato, sliced
  • Lettuce
  • Hamburger bun

Method

  1. Lightly toast the hamburger bun.
  2. Slice tomato, pickles, white onion, redonion and lettuce.
  3. In a hot frying pan or on a hot grill, begin cooking the beef patty on one side for 5 minutes or until browned to your liking.
  4. Flip the burger over, apply the 2 slices of cheddar cheese and cook for a further 2 minutes for medium or longer if preferred.
  5. Load your toasted bun with sliced lettuce, fresh tomato, red and white onion, hand cut pickles and your beef patty with meltedcheese on top.
  6. Top off with a generous helping of Rosella Tomato Sauce.
  7. Hint: To make great burger patties mix 1 beaten egg through 500g of premium beef mince.

“Greeks and food go together hand-in-hand. That’s always been the way in our family,” Greg says.

Greg Pappas is the owner of Andrew’s Hamburgers – Melbourne’s oldest burger joint, which Greg’s great uncle opened in 1939.

“I first started working in the shop when I was 12 years old, helping out every Saturday afternoon,” Greg says. “I was working there quite a lot when I was at university and after I finished my degree I put an offer in to buy it off my uncle to keep it in the family.”

To this day, Andrew’s continues to be a family-run affair. Greg’s mum and dad still arrive early each morning to help out and make sure everything is running ship-shape. The pint-sized shop is loud and welcoming, with mum Georgia constantly trying to raise a smile and feed you more – a little insight into the family dynamic.

“To this day, if you go over to mum’s place, she’s always cooking something up. Even if there are only five people around for dinner, mum and dad will cook for 15,” Greg says.

“One great memory of being brought up around the shop was that it was the meeting point for the whole family. Everyone would have their different jobs at the shop, but it was also a gathering spot for all the cousins and aunties and uncles.”

Andrew’s Hamburgers serves up traditional no-frills humble hamburgers. And while some of the store’s more modern recipes have broken the mould with veggie patties, brioche buns and jalapenos, the core range remains true to its origins.

“The Andrew’s Burger hasn’t changed since day one. It’s an old-fashioned fish-and-chip-style burger done simply and well.”

This classic burger sees fresh tomato, lettuce, hand-cut pickles and double cheese top a beef patty, featuring Rosella’s equally history-steeped tomato sauce.