Burgers in Australia

After attending a charming performance at the Sydney Opera House and juggling your emotions, you come out teary eyed. To soothe your nerves and heart, you walk around Port Jackson. You watch an enthralling cricket match between arch rivals at MCG, the score swaying at both ends before the final result came out.

Such events excite you and burn your energy, so eventually hunger takes over all other emotions. At this time, you depend on your all-time savior: the handy, juicy, beef hamburger. A food with all the elements to fill one’s stomach to their heart’s content, along with the versatility and accessibility at any location.

Bilateral relations result in an exchange of goodwill, pleasantries, trade, foreign exchange and a positive interchange of thoughts and ideas. It also results in the exchange of food and eateries. Australia was blessed with the introduction of the hamburger after WWI, thanks to its blooming relationship with US.

The Aussies added their own style to bring their own zest to the formally known American burger. The patty is prepared with beef, which is cut and then minced to prepare the patty. Therefore, here it is famously known as mince rissole.

Along with being available at the popular food chains, there are many other local cafes that have gained popularity for the distinct taste they have added to this patty over the years. The most famous distinction is the addition of beetroot – one of the Aussies most important condiments. The red hamburger is considered a prized possession by many, though others who are fond of the international taste consider it to be a charade in the name of hamburgers. But, the popularity and uniqueness eventually overcame such remarks and the beetroot burgers are now a hit.

Mary’s in Sydney is a popular spot because of its distinct interior and delicious food: a refurbished warehouse and exceptionally grilled burgers served along with bacon. Bonarche is an award winning restaurant for the creativity it shows in their hamburgers. Their condiments include pineapple, avocado, BBQ sauce and aioli.

Another distinct condiment of Australian hamburgers is the half fried egg found on top of the patty. With the first bite, the yolk breaks and oozes out, giving the whole platter a unique taste and look.

Having uniqueness with a touch of their own identity has further increased the popularity of hamburgers in Australian.

Bovine Collagen versus Marine Collagen

One of the biggest dietary advancements in the past few years has come from the collagen supplement industry. Fortunately for countires like Canada, the top two collagen sources are in abundance: beef and fish.

Beef collagen is often called "bovine collagen" while fish collagen is often called, "marine collagen." If you are looking for the best marine collagen supplements in Canada, then Deep Marine might be the online retailer for you.

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