Latest news with #HiHi
The Age
06-05-2025
- Business
- The Age
Cheaper than a Big Mac: Bourke Street Bakery co-founder opens smash burger joint
Bourke Street Bakery co-founder Paul Allam put seven intensive years of research into smash burgers in the US. The fruits of that investment will be unveiled today when his latest passion project, HiHi Burger, opens at Bondi Junction. There's a lot to get excited about at HiHi, where they use Vic's Meat and a single smash burger is an affordable $7.90. (That's less than a Macca's Big Mac or Quarter Pounder, whose price can vary depending on location but cost $8 or more at some outlets.) Allam also backed his Bourke Street Bakery experience to update the potato bun, ubiquitous in US smash burgers: 'I thought we could improve it,' he said. Allam moved to the US to launch Bourke Street Bakery NYC, with its four stateside outlets now established enough for him to relocate to Sydney. The experience taught him some lessons about the US market: while Bourke Street's sausage rolls have been a hit, pies remain a hard sell because consumers in New York associate 'pies with sweet over savoury'. It also taught him plenty about US street food. Returning to Australia, he missed some of the staples of his life living in Brooklyn, although he points out Sydney has some good smash burgers. While Allam can't accurately count the number of burgers he consumed on his US smash burger hunt, what made a great burger of the smash genre became evident.
Sydney Morning Herald
06-05-2025
- Business
- Sydney Morning Herald
Cheaper than a Big Mac: Bourke Street Bakery co-founder opens smash burger joint
Bourke Street Bakery co-founder Paul Allam put seven intensive years of research into smash burgers in the US. The fruits of that investment will be unveiled today when his latest passion project, HiHi Burger, opens at Bondi Junction. There's a lot to get excited about at HiHi, where they use Vic's Meat and a single smash burger is an affordable $7.90. (That's less than a Macca's Big Mac or Quarter Pounder, whose price can vary depending on location but cost $8 or more at some outlets.) Allam also backed his Bourke Street Bakery experience to update the potato bun, ubiquitous in US smash burgers: 'I thought we could improve it,' he said. Allam moved to the US to launch Bourke Street Bakery NYC, with its four stateside outlets now established enough for him to relocate to Sydney. The experience taught him some lessons about the US market: while Bourke Street's sausage rolls have been a hit, pies remain a hard sell because consumers in New York associate 'pies with sweet over savoury'. It also taught him plenty about US street food. Returning to Australia, he missed some of the staples of his life living in Brooklyn, although he points out Sydney has some good smash burgers. While Allam can't accurately count the number of burgers he consumed on his US smash burger hunt, what made a great burger of the smash genre became evident.
