Australia’s top 20 burgers from around the country are here

WE bring you the essential 20 - the best burgers you can buy from all corners of Australia. The verdict is in.

Australia’s best burgers are here.

THE burger revolution has stepped up a notch as top chefs enter the fray and the market becomes more saturated. With so many choices on offer, we sent out our delicious. team to search for the ultimate patty.

One person’s pickle is another’s beetroot, especially when it comes to burgers. While we were digesting the American burger revolution Down Under, New York chef David Chang accused our nation of f***king up burgers by putting beetroot on them. Yes David, we love beetroot on our burgers, but we love pickles too.

Spawned from our rapacious appetite for global trends, the millennial chef gave us the US-style burger with sweet bun and plastic cheese. But, not every burger lover has a sweet tooth. Lately, the classic Aussie – beef, tomato, beetroot, cheese, bacon and fried egg on a savoury bun – re-emerged as a local hero.

The ongoing burger delirium has star chefs Neil Perry, Luke Mangan and Shannon Bennett going head-to-head for the burger king crown. The craze has also given rise to larger-than-your-head abominations created for Instagram fame, rather than eating enjoyment.

A real burger has nothing to do with the bun. It must have a patty of minced meat or it’s technically a sandwich. We’re talking real-deal beef burgers. So here, in order, are our top 10.

MARY’S BURGER WITH TRASHCAN BACON

Let’s be honest, there is BM (before Mary’s) and AM (after Mary’s). This Newtown dive bar proved that you’ll put up with any amount of unapologetic attitude for a cracking burger. The Mary’s burger relies on a soft, slightly sweet bun, beef (pasture-fed chuck, brisket, rump), lettuce, tomato, onion, American cheese, and Mary’s secret sauce. Add smoked bacon for a truly rockin’ experience.

Mary’s, Sydney

HUXTABURGER

If Mary’s led Sydney’s revolution, it’s fair to say Huxtaburger led Melbourne’s. Huxtaburger walks the line of American and Aussie burger in style with a soft bun and Wagyu patties. The Huxtaburger comes with beef patty, cheese, lettuce, tomato, mustard, mayo, tomato sauce and pickles – just add bacon for a banging bun.

Huxtaburger, Melbourne

BEN’S CLASSIC

No alterations for you! Ben’s could soon become the Soup Nazi (for all you Seinfeld fans) of Brisbane’s burger scene. Don’t let the no alterations policy get you down. This Aussie version of an American burger slam-dunks a sweet, soft bun with juicy beef patty, American cheese, pickles, lettuce, tomato, onion, mustard and mayo.

Ben’s Burgers, Brisbane

THE CHUR BEAST

Across the ditch, the word chur is a tick of approval, and these tasty burgers have ours. A brioche-soft, slightly crusty bun wraps two grilled beef patties, each draped in melted cheese, double bacon, tomato jam, barbecue sauce and mustard mayo, yet they’re just small enough to get your mouth around. Chur, bro.

Chur Burger, Sydney, Melbourne and Brisbane

BETTY’S CLASSIC WITH PICKLES AND BACON

Little-known Queensland burger joint Betty’s has lifted the bar on the burger scene. The Betty’s classic is a euphoric experience. A glistening, soft bun oozes cheese melted over an Angus patty. Lettuce, tomato, onion and special sauce join the party to deliver a diner-style meal.

Betty’s Burgers, Queensland, Sydney, Melbourne

DOUBLE PATTY SMASH

If you want the proper American, full frontal, food coma-inducing ride, head to Rockwell And Sons for this flavour bomb of a burger that will have you loosening your belt. Two balls of minced brisket and chuck beef are smashed on the hotplate. Caramelised on the outside, pink in the middle, it’s joined by cheese and special sauce on a seeded bun.

Rockwell And Sons, Melbourne

THE AUSSIE

Our celebrity chefs might be going toe-to-toe, but Neil Perry takes the crown. With the mantra, “fast food, slow food values”, this is all about the beef. Patties are made from 36-month, 100 per cent grass-fed, Cape Grim beef. Other components simply play a supporting role. Order the Aussie – that beef patty with beetroot, cheese, onion, pickles, tomato, lettuce and secret sauce.

Burger Project, Sydney, Melbourne and Brisbane

ROYALE

The Royale at NordBurger is like doing a deal with the devil – divine at the time but you may regret the huge undertaking later. Some of South Australia’s best chefs proclaim there is only one burger in the state. Once you squeeze the double patty, double cheese, caramelised onions, pickles, mustard, and Nord sauce on a seeded bun into your mouth, you’ll understand why.

NordBurger, Adelaide

ANDREW’S BEEF BURGER WITH THE LOT

Matt Preston reckons these are some of the best in Australia and it’s hard to disagree. Here, most burgers are proudly and unapologetically savoury. Wrap your laughing gear around an Andrew’s burger with the lot – beef, lettuce, onions, egg, bacon, tomato, double cheese and tomato sauce – amen.

Andrew’s Hamburgers, Melbourne

PAUL’S SPECIAL WITH BACON AND EGG

Call it a nostalgic tip of the hat to the tuckshops of yesteryear, but 60 years of burger flipping shows at Paul’s Famous Hamburgers. This place reminds us how good Aussies make burgers. All menu options start with a seeded bun, lettuce, tomato, onions and tomato sauce.

Paul’s Famous Hamburgers, Sylvania, Sydney

DAN’S FAMOUS CHEESEBURGER

The Fish Shop was until recently helmed by one of the best in Sydney’s food scene, Jeremy Strode. The much-loved chef brought artful quality to the world of fish and chips at this quaint Merivale establishment in Potts Point. His recent loss has been deeply felt by the food world and by those who love good quality, friendly food. He’s known for his work with sustainable, local seafood, but also turned out a mean burger. Some chefs argue this is Australia’s number one. Dan’s Famous Cheeseburger is a hand-me-down from Dan Hong from his Lotus days, and still it sits on this Merivale menu. It’s soft, the meat is a gently charred patty, and we keep coming back for more.

The Fish Shop, Sydney

THE UME BURGER

It’s a ghastly mess but damn it’s good. It’s the burger that’ll have you licking your fingers and palms too. A fat Wagyu patty, American cheese, meat sauce, tomato, onion, mayo on a toasted milk bun manifests in an umami mouthful with each bite. What’s lovely is the Ume burger has a lineage to Japan. It’s not dissimilar to Mos Burger’s (Japan’s No.1 burger chain) creation, but here it’s given some cheffy class without loosing its dreadful deliciousness.

Ume Burger, Sydney

THE AFTER BURNER

Referencing the owner’s adoration for old-school video games, burgers here include the Altered Beast and Double Dragon (popular video games of the late 1980s). Then there’s the After Burner, which proffers a 110-gram beef patty, tomato, lettuce, red onion, cheese, chilli sauce, jalapeños, mustard, chipotle mayo. Served on a brioche bun, it’s a perfect example of the short-stack-style burger.

8bit, Melbourne

BLACKMORE WAGYU BURGER

Blackmore knows its beef, and offers the best wagyu in Australia. Ben Williamson flies the Blackmore burger flag in Brisbane with this blowtorched number – wagyu with tomato relish, dijon, pickles and perfect slice of melted American cheese.

Gerard’s Bar, Brisbane

DAVID BLACKMORE’S FULL BLOOD MORE WAGYU BURGER WITH BACON, GRUYERE CHEESE AND ZUNI PICKLE

Neil Perry uses Cape Grim beef at Burger Project, however it was his David Blackmore wagyu burger at Rockpool Bar & Grill that kicked off the fancy burger thing almost a decade ago. It’s a perfect, charred, soft, salty, sweet and a little sour pickle burger.

Rockpool Bar & Grill, Sydney, Melbourne, Perth

TRIPPIN ZEAHORSE

Bondi to the bone, this burger joint became an institution in a short amount of time and it’s no surprise as to why. Unabashedly hearty, it’s a salty culmination of grass-fed beef, crispy free range bacon, cheese, zesty tomato relish, lettuce, and a creamy homemade seeded mustard aioli.

Bondi Tony’s, Sydney

BLAME CANADA

If the coupling of salty and sweet is up your alley then mecca in burger form may well be at lauded burger kings BL. Decadent and delicious all at once, this burger sees a pink beef pattie layered with maple-glazed streaky bacon, american cheese and creamy Canadian favourite poutine.

BL Burgers, Sydney

CHEE-ZE

Considering the Gold Coast’s loud and proud reputation it’s little surprise that the locals are rather outrageous when it comes to the burger game. While now a chain, Ze Pickle maintains its GC roots with its pressed wagyu beef, maple bacon, fried onion straws, special sauce and jack cheeze creation. And if you’re feeling a little extra, you can make it a double.

Ze Pickle, Sydney, Gold Coast, Brisbane

BROOKLYN CHEESEBURGER

‘Keep it simple’ is the mantra that’s obviously been applied to this meaty morsel. It’s a small but powerful NYC-inspired burger that forgoes the leafy salad, instead layering a concoction of beef, cheese, pickles, and ketchup. And of course, let’s not forget the all-important special sauce, dolloped on top.

Red Hook, Brisbane

THE STRAYA

Luke Mangan’s burger venture may favour chicken, but that doesn’t mean that there aren’t a few true hamburgers to try. Patriotism is alive and well in his decidedly Aussie venture that sees a grain-fed beef burger pattie topped with cheese, bacon, lettuce, tomato, confidential sauce, and Aussie favourites beetroot and pineapple.

Chicken Confidential, Sydney

This article was originally published on Delicious.