Burger Project is boosting its menu with bolder flavours, bigger options, southern-fried chicken burgers and Darrell Lea confectionary-spiked desserts.

New to the menu is the chicken burger, featuring a simple but stunning combination of southern-fried, free-range, Lilydale chicken breast with aioli and pickles. Diners can trick it up with tomato, lettuce and cheese for a Chicken Deluxe version. All burgers, including those famous for their responsibly-sourced and ethically-raised Cape Grim beef patties that are hand-formed, in-house daily, can now be bolstered with a range of big-hitting ‘extras’, including triple-smoked bacon, house-made salted red chilli and house-pickled jalapenos. Diners can also double-up, triple-deck, or turbocharge their burgers further with extra patties, confit mushrooms and southern-fried chicken breasts.

Rockpool Dining Group Culinary Director Neil Perry said he was inspired to add a southern-fried chicken burger to the menu following a recent trip to the United States. “I wanted to shake up our chicken burger offering and add something simple without compromising flavour, and a southern-fried chicken burger like those found in the States ticked all those boxes,” Perry said. “Diners can now customise all of our burgers with a range of knock-out, house-made and hand-picked extras to suit their own tastes and appetites, with an incredible number of combinations now available.”

Burger Project has also teamed with iconic Australian confectionary maker Darrell Lea to bring a selection of exclusive desserts to the menu. House-churned soft serve is smashed, mashed and spiked and with a range of goodies, including Darrell Lea chocolate treats, creating six Smash Ups. Exclusive to Burger Project, these smashing desserts include Liquorice and Chocolate, which combines chocolate soft serve with Darrell Lea liquorice, chocolate biscuit and Burger Project’s version of Ice Magic chocolate shell; Coconut Caramel, which mixes vanilla soft serve with Darrell Lea Coconut Roughs, malt biscuit and salted caramel sauce; and Choc Orange, an indulgent mix of chocolate soft serve, Darrell Lea BB’s Orange Chocolate Balls, marmalade, and Burger Project’s chocolate shell. Mint Choc, Rocky Road and classic strawberry meringue variations are also available.

Darrell Lea chocolate, made from 100 per cent sustainable cocoa, now forms the base of Burger Project’s chocolate soft serve. A small number of rotating Darrell Lea products will be sold at all Burger Project stores. Neil said the Darrell Lea partnership was the perfect collaboration of two, like-minded, Australian businesses that have sustainability, and deliciousness, front of mind. “Our Smash Ups are a true blend of great flavours and philosophies that incorporate ethical and sustainable practices,” Perry said. “They are terrific desserts that give Burger Project a true point of difference. My favourite is the Coconut Caramel, because I’m a big fan of Darrell Lea Coconut Roughs, which go perfectly with salted caramel sauce and our creamy soft serve.”

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