Zoosh partner with Chur Burger run social media campaign for National Burger Day

Dressings brand Zoosh has partnered with Sydney burger joint Chur Burger for National Burger Day on May 28. The two are calling on consumers to show their love for burgers by sharing a social media post at the restaurant, with participants to be rewarded with a Zoosh Chur burger, salad and chips.

The announcement:

It’s National Burger Day on Wednesday, 28 May and Sydney’s favourite burger joint Chur Burger and mayo and dressings brand ZOOSH are calling on all Australians to show their love for everything that comes between two buns.  By simply sharing a social media post at the Surry Hills restaurant, burger lovers will be rewarded with a specially-created ZOOSH Chur Burger, salad and chips. No cash required. Just be creative, be crafty and probably – we’d better warn you – be prepared for a bit of a queue.

Australia’s love affair with the humble burger has blossomed in recent years and has seen many of Australia’s top chefs close their hatted restaurants to open burger joints. Leading the trend is Warren Turnbull, acclaimed chef and owner of Chur Burger, voted Sydney’s best burger joint by any number of burgerlicious authorities.

“Burger consumption is at an all-time high and business is booming. Aussies love a burger whether it’s an old-school classic or has a modern twist, like the ZOOSH peri peri beef, grilled cheese and spiced tomato salsa burger we’ll be offering on National Burger Day.  It’s not just about the meat anymore, although this is still important. Everything from the type of bread to the salad and the zingy sauce can make a big difference,” Warren said.

“The key is to keep it interesting, which is why I’m working with ZOOSH. I use the dressings at home and have been able to experiment with the different types of flavours, creating new and adventurous burger types.  I think the customers will love them.”

Since ZOOSH hit the shelves in 2013, the dressings and mayonnaises have proved a big hit with Australians. Senior Brand Manager Jess Romeo from ZOOSH said, “We want everyone to celebrate National Burger Day with a ZOOSH inspired burger – the day is huge in the United States, so why not Australia too? To get people behind the day, we’re giving away 800 specially-created ZOOSH Chur Burgers, salads and chips from 11am.  All customers have to do is swap a social post for a burger. We know Chur Burger is hot property, so we recommend people come early before we run out.”

Five simple steps to get your ZOOSH Chur Burger:

1. Show up at Chur Burger Surry Hills from 11am
2. Show us your Yummy Face: that perfect pout your face makes when eating something really yummy
3. Share it on Facebook, Instagram or Twitter using #ZOOSHfoods #NationalBurgerDay
4. Receive your burger, sexy salad and saucy chips
5. Put your cash away and enjoy your delicious burger; there’s no flip side, it’s just how we roll

Aussies may not have invented the hamburger, but they sure have embraced it, and what was once thought to be a fleeting fad is now here to stay. So ditch your soggy sangers and boring salads on Wednesday, 28 May and sauce it up with the juicy bliss that is Chur Burger and ZOOSH.

Warren Turnbull’s tips for a beautiful burger:

1. Keep it simple – no one likes a burger which has so many fillings that everything oozes everywhere when you take a bite. Pick combinations like slaw, pickled veg or avocado to match your meat and make sure that your burger ends up in your mouth rather than all over your plate.
2. Grind your own mince – it’s a great way to control fat content and know exactly what’s in your mince. Not many people realise how easy it is! If you don’t have a meat grinder, you can whip up some ground beef in your food processor. You can use meats like beef, lamb, chicken and turkey, whichever takes your fancy. For best results, I like a coarse grind rather than a fine grind.
3. Cook meat medium rare – to me, a perfect patty is juicy with a pinky-red looking centre. Cooked longer and you’re looking at a dried up piece of meat with no juice – one of the cardinal sins of burger-making!
4. Know when to season – to ensure you have a juicy patty, season your meat after it’s cooked rather than at the mince stage.
5. Cook meat on a flame – by simply cooking meat on a flame, you are adding loads of extra flavour to the meat.
6. Pack lots of punch in your sauces – you can’t have a good burger without good sauce. I use ZOOSH dressings at home on my burgers. They’re no-fuss and the peri peri mayo packs a punch. Also, try the ZOOSH garlic aioli mayo with some fresh lime zest and juice and you’ll have a cracking sauce in no time at all.
7. Use the freshest and best quality ingredients – I’m a stickler for using the best quality ingredients. I like to source everything locally and make sure that only the best, fresh ingredients touch the plate.
8. Perfect buns – buns are extremely important. They must be soft but able to hold all of the ingredients together and should be as tasty as the ingredients you put inside.
9. Be experimental – but work with flavour combinations that work. No chocolate and beef burgers here; it’s all about balancing salt, spice, citrus, creaminess and that touch of sweetness at the end.
10. Don’t toast your buns too much – buns that are too toasted will become dry, may shrink and can become hard and crumbly. Another cardinal burger sin is having a bun so toasted that it scrapes the top of your mouth! Go light; a light toasting is ideal, both on the inside and out.

Quick Tweets:

Say hello to beautiful burgers with #ZOOSHfoods and @churburger this #NationalBurgerDay

Go down to @churburger this #NationalBurgerDay. Bring your #YummyFace #ZOOSHfoods

Source: Liquid Ideas media release

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