My burger blitz continues at Rockwell and Sons. Rockwell and Sons is located on Smith st, Collingwood, about 500m from the very first Huxtaburger in Melbourne. It breathes an industrial small bar feel where Manu Potoi (ex-Attica), and Casey Wall (ex-Cutler and Co) take on a menu that is a cross between American dude food and French cuisine. The menu is organised into share plates, sandwiches and sides where you can get your paws on a generous serving of crispy duck confit wings ($12). Or perhaps you can have the chicken liver parfait ($14), or the smoked lamb ribs with Kentucky BBQ sauce. It isn’t American food without the obligatory fried chicken (in this case sandwich $12) and mac n cheese ($8), of course! Nothing is priced over $14, which is great when you consider the pedigree behind the counter.
Ideal for group dining, I fly solo with my order of the double smash patty ($11), which is really what I came here for. Two prime beef smash patties are layered with two kraft cheese singles, gherkins, tomato-mayo sauce on a brioche bun. The cheese and sauce is ooey gooey which melts away into those beautiful brown patties and it doesn’t stop there. It’s all sandwiched between a fluffy and buttery brioche bun. It is so sublime. The side of mac n cheese ($8) is the ultimate sin served with a combination of various cheeses but it really isn’t something I would rush back for. The same goes for the heirloom carrot salad ($14) with candied peanuts, watecress & furikake. Both came overly salty and required a keg of water to wash it down. When this feedback was given, they responded that the food is designed to be salty so it can be consumed with beer. Cheeky monkeys. Service was nice but hard to get hold of. Especially when we needed that keg of water.
Going back to the original question, what is a smashed patty? Raf made me see the light and ever since I’ve been doing my research. It is a technique popularised by the White Castle chain, which fell out of favour and has recently seen a resurgence with the likes of Shake Shack, Five Guys and Smashburger. Essentially you smash the burger with a smasher until it is pressed thin. Now there is a world of debate on how this should be done (pre/post-grill) but the end result is a patty with more a delicious charred edge due to The Maillard reaction. This is what makes the protein brown and beautiful making for an even richer tasting meat.
Well there you have it. It turns out I am smashed patty fan after all! Are you?