What started as a joking Instagram exchange between two chef buddies has blown up into an all-out phenomenon that’s been sweeping through Sydney, Australia, just in time for Easter: the hot cross bun burger.
"The rule is basically to come up with a burger that has to be on the menu and sold to the general public over Easter," Mitchell Davis, the Dolphin Hotel head chef who came up with the idea, told The Sydney Morning Herald. "And, you know, just go nuts with it."
And judging by the looks of it, participating chefs have certainly had no trouble getting creative. Here’s a sampling of what a crawl around the city will turn up:
The Dolphin Hotel: "Hot Cross Burn": Angus beef patty, pork-stuffed battered jalapeños, Cheddar and habanero hot sauce
Commodore Hotel: "Hot Cross Bunny": beer-braised rabbit, portobello mushroom, bacon, and a Creole mustard sauce
General Gordon: "Hot X General": pulled pork, apple fritter, slaw, and harissa mayo.
The Abercrombie: "The Last Supper": hot cross bun, double patty, pulled barbecue beef brisket, cheese fondue sauce, deep-fried pickles, lettuce, tomato, mustard, and ketchup.
The Blue Gum Hotel: "Hot Cross Bunny Burger": rabbit patty, Moroccan dates, chipotle mayo
Duck Inn Pub & Kitchen: lamb and harissa aioli burger with mint relish
To keep track of all the crazy hot cross bun burgers that find their way onto menus in Sydney or anywhere else in the world, bookmark "#hotxchallenge" on Instagram.