Get to know Huxtaburger owner, Daniel Wilson

In such a burger loving city such as Melbourne, the names Huxtaburger and Daniel Wilson are frequently heard and if you’ve eaten at one of the six Huxtaburger restaraunts before, you’ll know why.

We recently chatted with Huxtaburger owner, Daniel Wilson to find out his go-to meals, favourite Melbourne hang outs and the most important things to look for when purchasing a BBQ.

e&s: Tell us about your background
D: I am originally from New Zealand & wanted to be chef since the age of 12. I did my chef training in Grand Rapids Michigan then moved to Melbourne in 1998. I spent 6 months at Restaurant Daniel in New York in 200 then returned to Melbourne & worked for Andrew Blake & Jacques Reymond for many years. I opened Huxtable with 2 friends in 2010 then we opened the first (of 5 so far) Huxtaburger stores in December 2011.

e&s: What is Huxtaburger all about?
D: Huxtaburger is about doing burgers in a fast casual environment but with restaurant sensibilities. We use quality ingredients like Victorian grass fed beef, free range chicken & make the pickles, beetroot & the majority of our sauces & mayonnaise. We own taste and the burger lifestyle! We are all busy these days so you work hard, play hard and deserve to treat yourself with a smashable burger.

e&s: Where do you get the inspiration for Huxtaburgers?
D: I get inspiration from everywhere at all times whether it be travelling, media, dreams or even childhood memories. They can come from anywhere and at anytime. Sometimes the ideas seem good in my head but once I’ve tried them…not so much. It’s always trial and error & lots of refining.

e&s: At home, what is your favourite meal to prepare?
D: Whether I am grilling, roasting with the hood on or have a nice leg of lamb on the rotisserie I am always very happy cooking outdoors. I do love cooking a dry aged rib eye from Meatsmith in Collingwood and serving it with a tomato, pickled red onion, basil & burrata salad. I love cooking anything & everything really.

e&s: Where is your favourite place to hang out in Melbourne?
D: I do love being on my balcony in North Melbourne in the evening sun attending to my bbq. However if I am going out to eat or drink I do love the Fitzroy Town Hall Hotel, Embla & the Flower Drum. I am quite fond of going to have a picnic in one of the many parks in North Melbourne too. Lastly for a late night cocktail Joe Taylor on Errol St is very good!

e&s: Which way do you prefer to prepare meat? Oven Vs. Stove Vs. BBQ?
D: Definitely bbq. There is no better way to get an amazing flavour! I have an amazing communal rooftop at my home which has many different herbs growing. I like to use the young leaves in dishes but also use the older & more woody thyme & rosemary to place on the flame to add a lovely smoke flavour to the food I’m cooking! It is especially good if you are doing a chicken on a rotisserie attachment.

e&s: What kind of things do you look for when purchasing a BBQ?
D: The most important thing for me is an excellent heat source. This is necessary to give caramelisation and a good crust on the food you are cooking. The recovery time is important too, you want to make sure that the cooking bars or griddle are made from cast iron or thick steel so that it doesn’t cool down & therefore stick when you put the food on it. Having a hood is great so that you can roast and/or smoke foods outside which means you won’t make your house smell!

e&s: What kitchen appliances are your “must haves”?
D: It’s not an appliance but every kitchen should have a microplane grater & mortar & pestle. In terms of appliances I would be lost without my stick blender. I love my kettle for making Japanese green tea in my cast iron tea pot every morning.

Find your local Huxtabuger restaraunt here.