Where to Find the Best Burgers in Australia
Chef Dan Hong – who created the cult-favourite cheeseburger at the now-shuttered Lotus restaurant in Sydney (Warrane) – has strong feelings about how to make the perfect burger. “Potato bun with sesame seeds, steamed,” he says. “An 80/20 meat to fat ratio. Ideally 40 per cent chuck, 40 per cent brisket, 20 per cent dry-aged beef fat.” And he’s equally adamant about what constitutes a travesty: “Adding condiments and breadcrumbs to the patty mix.” Hong insists that seasoning should only be added to the meat’s surface and has some firm views on size, too. “There’s nothing worse than the patty being smaller in diameter than the bun.”
For every potato bun diehard, you’ll find a brioche disciple and, regardless of Hong’s directive, there’s someone out there adding breadcrumbs to their patty. The one certainty – whether the meat is chargrilled, smoked or even real; if there’s lettuce and tomato or simply condiments and onion – is that everyone loves a burger.
Crispy chicken: Good Burger, Adelaide
1/13While beef typically gets all the glory, an excellent chicken burger can’t be overlooked. There are two options at Good Burger in Adelaide (Tarntanya); the plain fried comes with Kewpie mayo, cheese and lettuce, while the spicy version includes jalapeño and a fried fillet drenched in chilli-spiked honey.
To dine-in: Gimlet, Melbourne
2/13Known for lobster and T-bone, Gimlet at Cavendish House in Melbourne (Narrm) dabbles in lo-fi eats, with its supper-only cheeseburger, served two nights a week after 10pm. “It’s casual meets fine dining,” says head chef Colin Mainds. “You have the calibre of front-of-house staff who work here, the beautiful architecture of the building, the dimly lit room. Eating a burger in that setting feels really special.”
Plant-based: Mr. Charlie’s, NSW
3/13Without wanting to alert the lawyers at McDonald’s, the Big Mista at this vegan chain from Los Angeles is a pretty good dupe of a Big Mac. It’s made of two faux meat patties, three layers of bun, plant-based cheese, onion, lettuce, pickles and a patented sauce. The goodness doesn’t stop with the burger; the Redfern store also has a mission to only employ people in need.
Aussie-style: Splash Coffee, NSW
4/13Named for one of Australia’s most celebrated cricketers, the Bradman burger at this café in Sydney’s Petersham comes with the sort of local accoutrements that confound overseas visitors, including a fried egg and beetroot. Best enjoyed with a pineapple and coconut Splice shake for maximum nostalgia.
Late-night: Butchers Diner, VIC
5/13The burger urge can grip you at any hour, most pressingly after a big night out. Lucky for Melburnians, Butchers Diner on Bourke Street is open until midnight five nights per week and serves up juicy aged-cheddar cheeseburgers and low-key hamburgers when you need them most.
Lunch special: Press Food & Wine, SA
6/13Every Friday between noon and 2.30pm at this Adelaide restaurant, the classic cheeseburger – thick patty, soft bun, thin rings of Spanish onion – is served with fries and a tap beer for just $32. Returning to the office afterwards is entirely up to you.
Chicken: KCS Chicken, QLD
7/13When a venue only does four chicken burgers (plus one veggie option), you know they’re putting some serious thought into it. The classic Chicken Sandwich at this East Brisbane spot is an exercise in simplicity, dressed with chilli mayo and cucumber pickle so the huge chunk of crisp-fried chook remains the star. The Burning Bird also demands attention, thanks to a kick of jalapeño and housemade hot sauce.
Wagyu: SK Steak & Oyster, QLD
8/13Is it really necessary to use premium Wagyu in a burger? Absolutely not but no-one in their right mind would turn it down. If all that marbled beef didn’t make things juicy enough, this Brisbane joint piles on melted cheese, American mustard, ketchup and pickles. You can add the accompanying serve of tomato and lettuce if you like but it really needs nothing more than the fries that arrive on the side.
French vibes: Le Rebelle, WA
9/13What might madame or monsieur expect from a French-leaning bar in the WA capital, famous for duck frites and baguettes? A burger “avec fromage”, of course. With a house-cured WA Wagyu neck and brisket patty, comté and a squishy white bun, this burger from of one of Perth's best restaurants comes medium rare – don’t quibble – and once the kitchen runs out each night, they’re gone.
Smash: Patty Shack, NT
10/13Two hands aren’t necessary for this highly smashable burger from Darwin’s Patty Shack. It stars a compressed brisket beef patty, offering a crispy yet tender twist on a classic. On the first bite, the creaminess of the shack sauce and melted cheese, combined with the softness of the milk bun, melt in your mouth. Followed by the tang of pickles that kick in on the second.
Fried ‘chicken’: Two-Bit Villain, SA
11/13This long-standing Adelaide CBD outfit specialises in crispy fried ‘chicken’ burgers… that are actually vegan. The hydrated gluten ‘chicken’ is made from scratch, on-site, every morning and, in the case of the Buffalo burger, turned into a golden, crunchy patty by way of (plant-based) buttermilk. Then, it’s pumped up with housemade creamy ranch and buffalo sauces, both animal-product-free, of course.
Pork-spin: Mookie, ACT
12/13If your idea of burger heaven involves a patty so juicy it drips down your fingers, then the America-by-way-of-Japan-inspired menu of Canberra’s Mookie has a novel offering. The Mr. Miyagi replaces a standard patty with slabs of succulent char siu pork belly, sandwiched by a dollop of kewpie mayo, some tangy pickles and a sprinkle of pork crackling.