One moment you’re standing around looking for some signage, double checking your Google maps, the next you’re three flights of stairs underground and standing in a dim lit, classy looking restaurant. Unless they had X-Ray vision, the average Joe Citizen wouldn’t really know that below 195 Little Collins St lies a produce driven, innovative grill house. The culinary cool cats behind Little Hunter are also responsible for the the likes of Señoritas and The Meatball & Wine Bar. But, the real draw card here is that they’ve brought in US native, Gavin Baker. Not only has he won several “Best Restaurant” awards, Baker’s held the coveted job of Sous Chef at The Fat Duck, in London. Little Hunter’s menu speaks for itself – its grill house classics but with a little bit extra attention to detail and, a little bit of cool thrown in on the side.
So cool in fact, you won’t even find the burger on the menu! Just when you thought you’ve seen it all, we go ahead and order the secret “Speakeasy Burger” that was delivered to us on a soft bun with a beef pattie, tomato, lettuce, onion and pickles.

“I love the concept of having a simple burger available only to those in-the-know. For a burger that only had beef, lettuce, tomato, onion and a pickle there was so much flavour! The classics work. If I had to recommend any tweaks to the burger I would maybe cut down a little bit on the lettuce as I did think they were a little too generous with it. I would also recommend some ketchup that might be able to compliment the char flavour of the pattie. I found my pattie a little dry so it could’ve helped with that too. The chips were great and I loved fry sauce on the side.”

“This has to be one of my most memorable Burger Adventures. It’s not often you get to go to a hidden restaurant and order a secret burger. You could look at it as a gimmick but, I like it. It’s going to work and it’ll have people coming in for the same reason people go to to hidden bars and why people get put onto guest lists – check out my cool, ipso facto, facebook check in. Anyhow, it got us there and chances are you’ll be there soon too. Why? Well, my burger was oh so simple (and surprisingly cheap). It’s all about the meat here! The beef was top notch – everything from its char flavour, size and texture. Even amid some ridiculously fresh tomato, lettuce and onion (that seemed like they’d been picked from the farm that morning), the pattie still stole the show. An all around great experience here. Well done to Little Hunter for adding a little extra chic to the art of beef and bun.”

It feels like every other week Melbourne is blessed with another addition to the “We Should Totally Try That Place Out” list. But, sometimes you hear about a place that makes you forget the 23 other joints you wanted to eat at and gets you through the door that night. With skills in the kitchen that have previously seen the likes of Cumulus & Co, Stoke House and NYC’s Spotted Pig it’s safe to say you’ll be getting a decent feed. At the helm are North Carolinan chef Casey Wall and Kiwi Manu Potoi and they’re tantalising menu stems from everything they wanted to eat on their days off – good ol’ fashion high quality comfort food. Their Wednesday night fried-chicken dinners mean for $60 you get a whole organic Glenloth chicken that takes three days to prepare: one day it soaks in salted brine, the next in an aromatic brine, with citrus and herbs. Then it’s covered in a buttermilk batter and fried golden. This very same chicken is used in their Fried Chicken Sandwich (take note: it’s a sandwich, not a burger children). Skim read their menu and you’ll salivate at the thought of a Pressed Rib Sandwich, a Lamb Sausage Dog and, of course, the Double Smash Pattie Burger that comes with twin smashed beef patties, classic Kraft cheese, special sauce all on a seeded bun.

“I was seriously starving this night and thought to myself, ‘I could easily eat two burgers tonight’. I kept these thoughts to myself as I’m easily persuaded by peer pressure and will rarely back down from a challenge. Luckily I didn’t voice my tummy rumblings as this was an immensely rich burger and, with my side of onion rings I was left completely full. The super soft bun was coated in butter, which is seriously delicious and only enhanced the super creamy, perfectly melted Kraft slices of cheese that melted their way through every grain of the two beef patties. There was a skerrick of greenery that added the slightest crisp crunch to an overall soft and extremely juicy burger experience. An incredible, good value and worthy of taking an American friend to experience.”

“I can’t recall ever smashing a smash burger Down Under. So it was nice to get a taste of that classic the U.S pattie style in our own backyard – and it really worked. The only thing I didn’t like about the burger was the bun – I found it too buttery and sweet for my liking. The texture was very soft throughout, creamy and with the freshness of lingering spring onion?/dill? embedded amongst the Kraft and special sauce it really took the burger to another level. At first glance it may look like a light burger, but by the end of the meal you will be full. Chips were good too.”

“There aren’t many burgers out there that can sweep me off my feet and then ride away into the sunset with me. But holy cow, this was like my honeymoon all over again. This burger has EVERYTHING going for it. I’m talking about flavour, uniqueness and then ofcourse the price. For 10 dollars this is amazing. I want to be on this burger again and again and again. It was beautifully creamy, salty and oh so soft. Every bite was another step in to burger heaven. I can’t fault this burger at all. So balanced and delicious, it’s a breath of fresh air in the burger world. Did I mention I liked this burger?”

If you’re looking for this joint, some people might say, “Google it”. But if you’re a Melbournian who loves a decent drink, then it’d be easy enough to just mention that it’s next door to Gin Palace. You’ll be even more tempted once we mention that Bar Ampere is brought to you by the same cat that owns Gin Palace, Madame Brussels and Collins Quarter. That cat is Vernon Chalker and with Bar Ampere he pays tribute to the futurism movement which swept through Paris and Italy at the turn of the 20th century. With Béton brut (raw concrete) wall to wall, light globes hanging from an army of mannequins hands and a back bar built from wine bottles, can all make dining at Bar Ampere feel like entering an art exhibit. But when the extremely friendly staff welcome you, you can untuck your shirt, relax a bit and think with your stomach. The menu again takes a little bit of French and adds a lot of modern Melbourne. With only splades to assist you, you might find yourself ordering anything from a ham and cheese toasty to a syringe filled with mash potatoes (yes we’re serious). On a cool Sunday evening we ordered a round of home made Ginger Beer and Bar Ampere’s Beef Burger (Bifteck a L’Hambourgeoise) that boasted two beef patties, a buttermilk bun, Swiss Gruyère, carrot & grain mustard wombok slaw and is finished with a side of cornichons & tomato chutney.

“I’m not sure if it’s been scientifically proven, but there seems to be a direct correlation between a burger wrapped in wax paper and deliciousness. Inside I discovered a perfectly structured double-beef pattie and bun. A new ingredient I don’t think I had experienced in a burger before was the very thinly cut coleslaw that added a real tangy bite to it – similar to what you get from a pickle. It was perfectly balanced out by the spicyness of the mustard and worked really well together. The beef could of been a little bit more pink but still had great flavour and the soft bun soaked up all the juices perfectly without completely dissolving.”

“I loved the pepperiness of the pattie. It was also juicy, meaty and cooked just right. You are given an option of going for a single or a double pattie; Friends go for the double, it is that good, without it being overly filling. The coleslaw was used sparingly in the burger which I think was a good thing as it cools your palette down and neutralises that pepperiness from the pattie, but not too much to bore your tastebuds with a mouthful of coleslaw. The bun was beautiful; so soft and delicate. This burger does not come with chips which, was a bit of a shame, as I reckon they would have been the icing on the cake.”

“The zillion dollar fast-food food industry has been doing it forever, so it’s about time those cool-cat-burger-bars caught on. The difference is, when ordering a McWhopper you know exactly what you’re getting. But in this instance, the burger’s gift wrapping amplified the Adventure ten-fold, unaware of what your mouth is about to experience. Punch me for saying this, but I honestly wasn’t sure the double was the right choice. But once I bit in I cursed myself for ever doubting the decision. The best part was that the burger put the beef on a pedestal and let the other ingredients adore it without causing a frenzy. This is probably due to the fact that the chutney is left on the side so you can add it as you go without totally devastating the bun. Although it did get a little soggy at the bottom, it still held the ingredients together like a vice forged by a medieval blacksmith named Benedict. The only things I would do differently with this burger would be the addition of some mayo to enhance the creaminess and add some fries or onion rings as a side.”

Rejuvenated for the umpteenth time, Half Moon is as synonymous to Brighton as cosmetic surgery, convertibles and inbreeding between the local inhabitants of the Brighton bubble. Calling itself a pub is a slight understatement; this place is big, modern and bares little resemblance to what you would consider a traditional pub. Split over 2 levels and boasting no less than 6 drinking and dining spaces both indoors and outdoors, Half Moon caters to everyone from families with little kids eating dinner, mates catching up and watching the footy to cougars on the hunt for their future ex-husbands. The menu offers a small selection of pub classics as well as a some pastas and meat dishes. We ordered the Beef Burger that had bacon, Swiss cheese, sweet and sour onions, lettuce, tomato and aoili served with chunky steak fries.

“I was a little disappointed at first when this burger came out as the bun greatly outsized the pattie itself. But once getting hold of the burger I came to the conclusion that anything smaller might’ve have left you cradling a mess. The bun itself was actually pretty good and held a think juicy pattie that was perfectly cooked. I have to say the standout and highlight of this burger though has to be the sweet and sour onions. All the other ingredients were still fresh and flavourful though. With the addition of a lil’ sauce you could have a pretty quality Bayside burger on your hands.”

“This place has ruined many Christmas lunches for me by providing me with many epic hangovers (Half Moon used to throw the best Christmas Eve parties). The carpeted dining room was a far cry from the last time I was there and everyone was a lot better behaved. The bun on this burger was huge and it did take a few bites to reach the beef however, it needed to be, nothing else would of been able to keep this burger together. The thick chunk of beef was cooked to a perfectly pink medium-rare, and was one of the best quality I’ve tasted in a while. With the bun being so large, the sweet and sour onions sort of clumped together in one small spot so were only tasted in a few bites, which was a shame as they were great. Sometimes the pricier burgers can leave you still feeling hungry afterwards, this was definitely not the case in this circumstance.”

“Sometimes you come across little culinary gems in life that at the time really leave an impression on you. I may have found one on this outing folks. This time it wasn’t the pattie, even though it was good and had a lot of those awesome attributes. It was the sweet and sour onions that got my attention – a clear differentiator to other burgers I’ve had recently. I loved the contrast those onions added to the rest of the ingredients in the burger. There were some things I didn’t think that well of: the bun was too big, the chips were a bit average and the burger did need extra some sauce. No matter how good those onions were it still would’ve need more sauce to tak it up a level. Either way a good burger, but heaps of potential.”

“My first bite was nothing but dough. With this much bun I figured this was going to be a filling burger. The beef was pink throughout, very juicy and excellently beefy. There was a quality charr to the outside of the pattie and it had a nice amount of fattiness in it. Swiss cheese is probably one of my favourite cheese for a burger and this really hit the nail on the head. It was beautifully melted but, didn’t melt into the background and stayed bold. I really didn’t mind the bun but it really should’ve been smaller. That, and the lack of aioli/ketchup/mayo (take your pick) both in and outside the burger were the only things I’d hate on in this burger. But if I were around Brighton again getting my Milf on and I got hungry, sure, I’d be back.”

For more than nearly 30 years Greasy Joe’s has been one of Melbourne’s most iconic establishments, serving up it’s signature burgers and amazingly huge breakfasts. So when this Acland St icon came up for sale, Rob Gringlas jumped at the opportunity to reinvent it into something that still holds some original charm. After returning home following a stint in the UK, Gringlas wanted to bring the best of what he saw around the world to St Kilda. Losing the “Greasy” and reopening as Joe’s Bar & Dining Hall, they have undergone a huge transformation with a hip new fit-out, a casual yet refined menu and a drinks list of great cocktails, local beers and Australian wines. Paying homage to its past life, the menu still includes burgers and sliders as well as other dishes like roast pumpkin and marscapone risotto plus a decent selection of steaks. We however, went straight to the burger section of the menu and ordered their Spicy beef burger that comes with a 100% Galloway beef pattie, jalapenos, onions, double cheese, lettuce, tomato sauce, cayenne and chipotle mayo.

“I really liked the new fitout and the new menu; its a lot more grown up and appropriate for the area. The burger was really well presented, however it came open and I like my burger already stacked because I’m not very confident with putting it together without making a giant mess. Also, because I’m pretty tough and love my spicy food, I added more of the spicy sauce they offered us. There was just the right amount of jalapenos in the burger adding enough kick with each bite but not too many that you start sweating profusely. I’m not sure the double cheese was necessary but I guess it added a creaminess to match the spice. The beef was nice but the flavour didn’t really come through when competing with the other ingredients.”

“Nothing but standouts the entire way for me with this burger. The soft traditional bun was exceptional and the pattie was tasty, big and obviously prepared by someone who loves their meat. What also worked for me was the chargrilled taste that lurked on the back of the palate along with the double grilled cheese which, is always going to win points in my book. The jalapenos with red onion added that fresh crunch to each bite and was a great way to break-up the dominating flavour of the beef. Overall, both the burger and the chips were great.”

“By now you should all know I have a little bit of an obsession with chipotle. So when I find a burger with chipotle mayonnaise you know I’m going to get a little excited. Because of our last rather bland experience under the venue’s previous guise I didn’t want to get my hopes up too high. But this burger was great. The pattie was soft and ground coarsely to give it a nice crumble with every bite. The red onion really shone and played nice next to the jalapenos. As far as the chipotle mayo goes it was ok, but I was hoping it could’ve been even smokier and spicier. Overall a really decent burger. I’d almost say best I’ve had in St Kilda for a while.”

A diner like feel blended with the low lit cool-school-NYC restaurant/bar makes the Brother Burger and The Marvellous Brew one of the smartest new joints going around. Not even a month old and already getting a reputation around Melbourne, we had to hit it and see what it was all about. Greeting you upon entry is what feels like a never ending bar/communal table that invites you to sit and partake in a meal with the locals. Mostly, it’s a cool place to sit back, have a bite and a drink, and who knows you might even catch the gaze of the the chef and sweet-talk the man helping you create your own monster burger (we do not actually recommended this as most chefs will stab you for bastardising their pride and joys). So, with a good combination of burgers and other delectable bar foods you will definitely find something to satisfy that salt-tooth of yours. After some deliberation we went for The Lot that came on a sesame seed bun with a beef pattie, bacon, cheese, pineapple, lettuce, pickles, onion, mayo and “sauce”.

“The first emotion I felt was confusion, as when we arrived the front of the place was actually closed. Then I felt joy and recalled fond memories as I saw a neon sign that looked very similar to a very famous burger sign in New York City. Finally I felt visually impaired, as it was so dark in there I couldnt see shit. I’ve tried very hard to try and like pineapple in a burger as it pops up on a lot of menus around Australia. But still no luck, as I just dont like it. Its just too sweet and too overpowering flavour wise. After a few bites i tossed it and focused on the proper ingredients. The bun was super soft and tasted great however, did nothing to keep everything together and made a huge mess. The beef was a good thickness and was cooked well. There was perfectly melted cheese and the crispy bacon tasted great but only after the pineapple was removed.”

“For me the place didn’t really scream “we do burgers” (apart from the neon sign). It was more like a “bring your girlfriend and spend some cash” kind of place. Sure, there was still the diner feel to it, but it really did look quite sophisticated. I was never convinced we were going to get burgers from this kitchen and expected to be served a duck l’orange worth $45. Though when you open the menu you instantly notice that its all about burgers and a good blend of Australian bar food. The Lot does come with pineapple, which I’m not a huge fan of, but it is needed as I found the burger did lack some flavour, which pineapple help compensate for. I found the pattie a bit bland and the bun and fries were OK. The small plates the burgers are served on really annoyed me. Personal peev I know, but the plates are too small and you need a little bit more dish diameter to cover off spillage from the burger. On a side note I did find the Ginger Ale a bit weak and watered down, but hey it happens.”

“It’s not often you eat a burger and the pineapple is the highlight. But that’s only because the rest of this burger was kind of boring; disappointing when you’re forking out $17. I’ll give the meat credit for being supremely beefy but it needed to be salted and spiced a bit more. I enjoyed the pickle which was was nicely spiced and I wanted a whole lote more from the egg – more creaminess and more ooze. This thing didn’t commit a lot of serious crimes against the burger community, but most of the ingredients just didn’t turn up to the party like the pineapple did. Saying all that I’d still probably give that spicy burger on their menu a go.”

“I’m usually extremely embarrassed and rarely admit to people that on the rare occasion I can’t finish a burger. However, this one had me completely stumped and I honestly dont know many who could polish off this entire burger. Obviously the double patties were the first obstacle: both were cooked fairly well done and ended up being quite tough and chewy. To then add insult to injury they throw in the creaminess of egg, cheese and sauce that takes up valuable stomach real estate. My latest and greatest obsession has been the humble onion ring and I’ve come to the conclusion that they only belong next to the burger and not inside where it turns to mush. Would love to try a smaller, less intense version.”

“I really wanted to like this burger. I was conflicted by how much I love all the Bottom End burgers and how they usually bang out these awesome thingw day-in-day-out. But the Warnie really didn’t bowl me over at all. To begin with I don’t think they needed two patties; with all the ingredients this burger has already in it I don’t feel the two patties belonged in there. The patties really weren’t that great anyway. On the plus side the egg was cooked to a runny goodness and the cheese was so beautifully melted that together these two combined into a great ooze.”

“Yep, they warned us. I don’t know if it was because I’d been on the chicken wings and drink for most of the day but, this thing defeated me. It was big bad mother-effer and you need to bring an appetite if you plan on leaving with a clean plate. First off, the Mac’n'Cheese balls – amazing as always. The main thing I got out of this burger was the sweetness that came from the beetroot, bacon and bun. But, overall the burger disappointed me a little. I can see why they named it after the legend that is Warne. It was ridiculous. There was just so much going on. The patties weren’t overly impressive and lacked the quality that I’m used to at Bottom End. This meal feels like its a bit more of a “screw it I’m hungry I’ll eat anything” type of thing, that seriously drunk folk would appreciate. Sadly I wasn’t that drunk. I did end up with quite the full stomach and with sauce all over my face like a champ. But next time I’d be sticking to the Classic Cheesy Bacon burger.”