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Feed Your Face at The Feedbag

By Madeleine Gray on June 15, 2016 in Food

Photo: Grant Brooks

Photo: Grant Brooks

A good burger is hard to find. While Sydney has recently been swarming with gimmicky ‘overload’ foods (think milkshakes topped with donuts, burgers with dulce de leche and fried chicken, etc.) sometimes it can be a case of the simpler, the better.

New Maroubra burger joint The Feedbag understands this. The menu does not exceed a page. There are five burgers on it, and each one of them has been finessed, trialed and tested again and again to ensure maximum tastiness for every serve produced.

Owner and chef Pete Thompson gets it.

“There are so many variables that can go wrong with a burger,” he said. “The bread could be soggy, the bacon could lose its crispness, the sauce could be overbearing.”

Instead of trying to do too much, Pete’s aim is to have a small range of burgers cooked to perfection.

Clearly, Pete has had lots of experience in the food and hospitality industry – he has cooked at 4Fourteen in Surry Hills and Chalk in Maroubra, and for a time he managed the bar the Maroubra Bay Hotel. He also had a job selling EFTPOS terminals for a bit (that’s got nothing to do with the restaurant – just some fun Pete trivia for you).

The Feedbag is a two-minute amble from Maroubra Beach, and the vibe and décor of the place reflects the laidback, surfy feel of its location (there’s even a surfboard hanging above the counter). Local graffiti artist Nathan Pickering did the bright mural on the wall, and wouldn’t accept any payment except burgers.

During the lunch session (11:30am–3pm) most people get takeaway and head to the beach. Local kids might come in and play the Xbox. At dinner (5–9pm), it’s a bit more of a mix. Having recently acquired a liquor license, Pete’s now got a bunch of beer options available, so it’s not unusual to see groups of mates coming in for burgers and bevies, as well as tired parents picking up dinner for the kids, thanking God for takeaway.

What unites these different demographics is a common appreciation for delicious tucker at a very reasonable price. The Lord Beefington is the most popular option on the menu, and for good reason. It’s a classic combination of tender, grass fed Angus beef patty, cheese, onion, lots of pickles, tomato relish (made by Pete’s mum), smoky mayo and mustard. The mustard is the kicker. It really brings the taste experience to the next level.

The Brined Bird burger is less traditional, but still excellent. It’s got chicken breast, cheese, lettuce, house mayo and a fiery chilly sauce that is not for the faint-hearted. In terms of chips, you can go the no-nonsense classic route, or you can choose to get them ‘loaded’: this means a massive plate of crispy, succulent chippies covered in a homemade cheese sauce and bacon. I recommend.

Also, a shout out to Pete’s sister-in law Rachel, whose playlist filled the place with banger after banger. Any playlist that manages to combine DM’As and Old Crow Medicine Show is a winner in my book.

Go on, head to Maroubra and fill your feedbag.

The Feedbag

Address: 32 McKeon St Maroubra
Instagram: @thefeedbagburgers
Opening Hours: 7 days, 11:30am–3pm, 5pm–9pm
Prices: $10-15
Card Accepted: Yes
Licensed/BYO: Yes/No