First published on 6 Jul 2009. Updated on 11 Mar 2014.
Order the luscious beef patty with tomato relish, mayo and pickles on a soft, sweet bun. It's at least a five napkin job – the giving bun and patty kind of meld into each other and the sauce is all but guaranteed to run down your arm. Chase it with a vanilla milkshake for an all-carb-and-dairy snack-fest. Surry Hills.
Someone made the call the other day that the burgers here are better than the ones at Mary's. Big call. It's definitely up there on burgers we want to repeat eat. A soft, steamed bun holds a patty of chuck, brisket and pork jowl covered in melted cheese and boosted with a little speck jam. Chippendale.
Out of all the fine tastiness that comes our way, it’s the juicy cheeseburger that keeps this café front and centre in our hearts and minds. A thick patty of grass-fed black Angus beef wears an overcoat of melted gruyere, tomato relish and aioli, all sandwiched in a soft bun with a side of smashed-then-fried potatoes. Ashfield.
If eating fish makes you green around the gills, you’ll be happy to know you can still get ex-Lotus chef Dan Hong's (in)famous cheeseburger here. We maintain it’s still our favourite burger in town with its steamed bun and soft and yielding meat patty covered in melted cheese and bacon. Potts Point.
‘Best burger in town’ is the word on the street. And the street is right. It is. If you’ve had a better burger in Sydney, we’ll eat the paper it’s wrapped in. The burger in question has that softness that comes from the right mix of meat, the cheese melted so it almost becomes a sauce on the patty and the sweet, soft bun that melds into the meat. Newtown.
The Morrison burger is definitely a cut above. A soft, brioche bun sandwiches a dry-aged beef patty with lettuce, tomato and chipotle mayo, with a side of crisp-on-the-outside-creamy-on-the-inside duck fat chips. Excellent stuff. Sydney.
Bring on the bulgolgi. Here, the classic Korean dish of marinated grilledbeef is translated as a juicy burger with kimchi and pickled onion. The big table of guys a few seats over have just come from footy practice – a massive tray of burgers come out, followed very quickly by a tray of beers. We follow suit. It’s a good idea. Redfern.
The burger at Merivale's latest offering is a messy affair: a soft roll filled with a grain-fed beef patty, covered in melted American cheese (so yellow), bacon, lettuce, tomato and a side of pickles. Manly.
Neil Perry gives good burger: a toasted, house-made brioche bun housing a rare patty, a chunky slab of smoky bacon, tomato relish and house-made pickles. There's a tongue of lettuce and slice of tomato on the side. Sydney.
The burger here is a mighty undertaking: here, provolone is melted onto a medium rare patty along with fried pancetta and sweet tomato relish, all sandwiched between a toasted, sesame seed bun. Rozelle.
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