When you consider its location, you could almost say Tree of Us is in the middle of nowhere. Standing as a solo cafe/restaurant away from the busier end of Church St is a bold move. But thats the style of the three Primary School pals who opened up this ecclectic, high-quality produce driven eatery. Part owner and former Chef at Rockpool, Shane Scource, has created a menu that’ll cater to pretty much anyone with a jaw and a decent set of tastebuds. Breakfast offers the likes of eggs cooked your way to slow cooked organic beans to a breaky burger. And that’s where it gets interesting – the burgers. With a whole page dedicated to the Meal of Kings you’ll find a number of different takes on the traditional hamburger. They’ve even got a burger challenge going that might get you a burger named in your honour. When it came for us to try one of their acclaimed creations, we took a seat in some ex-church pews and ordered the tantalising Tree Cheese Burger. In between a Brioche bun came a Bertie’s Butchers Wuk Wuk beef chuck pattie covered with melted Swiss, mozzarella and goats cheese, red onion, roquette, house tomato relish and dijon.

“A seriously fresh and light burger that was really easy to consume, in what felt like about 3 bites. The soft and fluffy bun completely enveloped the ingredients and helped keep everything from falling out. Although, I did remove the roquette myself as im just not a fan of its texture in a burger. The house made tomato relish was the real dominant flavour, giving off hints of a traditional tomato pasta sauce that unfortunately drowned out the course, beefy pattie and trio of cheeses. I’ve got to say I’m a BIG fan of the fact they donate a percentage of their profits to planting trees.”

“This is how I imagine the Tree Cheese Burger was created… Owners to Chef: “You can’t really be thinking of melting 3 different kinds cheeses onto that burger can you?” Chef to Owners: “YOLO mothereffers!” and walks out the room with his hands in the air. Well, I hope it went down that way because it sure got my taste buds excited at the thought of all those cheeses. Arriving at our table the oozing was just as I had expected. Biting in I noticed that because of all the home made relish – choc full of cumin and paprika – the pattie remained cleverly unseasoned. Smart move as to not drown my palette but I wished the Wuk Wuk beef the star of the show. But unfortunately its condiment counterparts and creamy cheeses hogged more of the stage than desired. All in all, I left Tree of Us with my mind made up that this is the sort of burger that I’d have to be in a particular mood to eat. Its not a 3am dirty burger, its something I’d push towards the gourmet side of the scale. Which you’ve got to respect. Next time I’d give it a crack but ask for my relish on the side.

Co-owners Matt Ward and Mitch Haworth’s first venture is primarily all about great coffee, but they also knew they’d have to build a mouth watering menu to match. Prospect Espresso was a well need addition to the Camberwell cafe scene, boasting a warm and cosy interior filled with natural raw materials. The beautiful custom made communal table commands the room but also offers a generous amount of side dining tables that work perfectly in the smalll and well-thought out used space. Using a range of seasonal ingredients their lunch menu offers a variety of fresh, tasty bites as well as a couple of good ol’ meaty offerings including their Prospects Burger. The house made minced beef is accompanied by bacon, cheese, pickles, and lettuce all in a soft bun. On the side you’ll find some crunchy fat chips with creamy aioli.

“I can’t believe I left this place without finishing my chips or trying their coffee, but the burger was so rich and full of flavour I couldn’t possibly cram any more into my stomach. Really well presented with a skewer holding everything together, the flavours that stood out for me were the perfectly cooked, thick and salty piece of bacon that contrasted really well with the soft creaminess of the melted cheese and aioli. The beef patty was minced coarsely and kept it really juicy and tasty, and the sweet, seed covered bun kept everything together pretty well.”

“This is a sexy piece of work. The bun shone, the cheese oozed and I swear the bacon winked at me as it lay underneath, inviting me to take my first bite. Before I did though, I unloaded my chips strategically onto the plate to catch all the burger’s juices. First bite in: big success, a lot of juice seasoned chips. The coarsely ground pattie didn’t have a lot of seasoning but this worked in its favour. The semi-sweet bun was tasty but was a bit doughy, leaving me with a bunch of it left on my plate. The bacon and cheese combo were by far my highlight. The bacon was lean as hell and there was a whole lot of it – I didn’t want it to stop. A really well-balanced burger that’s sure to be known as the toast of Camberwell.”

When the owners of Miss Libertine realised they were growing up and the hangovers and drunken nightclub patrons were getting a bit tiresome, they decided to completely renovate the heritage listed, 1853 bluestone building and convert it into a gastro pub. Appointing Shayne McCallum as head chef to oversee the menu, they’ve created traditional Australian pub classics as well as some more adventurous dishes like rabbit pie and tuna tartare. We of course went for the burger with Sher Wagyu beef, bacon, cheese, Yarra Valley egg, a soft brioche-like bun and hand cut chips.

“I was really surprised with this place. After being informed by the waitress that this is “the best burger your going to try”, I have to say I was a little sceptical. When it arrived at the table gleaming with its sweet soft glazed bun, I knew they had put something special together! Two perfectly cooked and seasoned patties separated by some great bacon. Juicy and full of flavour, the crunchy tangy pickles added a nice bite. The oozing egg and melted cheese also gave the burger a nice creamy texture. I’m usually not a massive fan of handcut cuts but these were pretty good.”

“Everyone loves a good surprise, especially when you’re least expecting it. So the moment I saw that it had double patties (not mentioned on the menu), I was extremely elated. The bun was super soft with a nice shiny glaze (best compared to the sweet Chinese Bread Top rolls) and it really helped enhance the perfectly seasoned, juicy beef and creaminess of the cheese and egg. This burger is great, but it’s the extra details like the crispy slices of tangy pickle and the spice from some ground pepper that really made this burger stand out.”

“These double Wagyu patties were delicious! The cheese oozing out of the burger, combined with the fresh egg really got my juices going. The bacon in between the two patties was a good move as it broke-up each bite with its salty goodness. I really liked the super soft bun with its sweet glaze. The hand cut chips were great! Fluffy on the inside and nicely cooked on the out!”

“Walking up to the old Miss Libertine, I really wasnt expecting a whole lot. Walking in however, changed that for me. I suddenly forgot about all the late night discos I’d attended. I was standing in a place that looks like it had a bunch of money poured into it. Fancy as hell, almost like a Newmarket or Halfmoon kind of joint. However, I am suspicious of most burgers that use Wagyu beef these days. Purely because some places claim they use the expensive stuff just so they can lighten your wallet. But as soon as it landed in front of me I forgot all about my suspicions and went straight into Playboy photographer mode. This burger made good use of the “Three S’s”: soft, salty and sexy. The double patties with bacon sandwiched in between were genius! Every other bite I received an express delivery of beautiful charr. The egg was good but I really dont think it needed it. With the double cheese it was more than enough creaminess. I mean, it did end up falling apart. But I didnt care. I just wanted this burger to keep going and going. Stellar start to 2013!”

Brought to you by Daragh Kan and Myles Munro, their mission statement goes something like “Mr Burger sells burgers. From a truck in Melbourne.” – pretty much self explanatory. Since attending the South by Southwest music festival in Austin, Texas, earlier this year, the guys saw an opportunity to bring the Food Truck revolution to the whole of Melbourne. They’ve setup a semi-permanent location at 93 Therry St, opposite the Queen Victoria Market, but your best best is to check their daily updates on facebook or twitter to find out exactly where you can get a mouthful in our beautiful city. Like their motto, they’ve kept the menu simple; with 2 burgers on offer and fries as an option for a side. We went for their signature Mr Burger which consists of local beef, American cheese, lettuce, onion, pickle, mustard, mayonnaise and tomato sauce.

“The older I get, the more I seem to be appreciating the simpler things in life. For example, the moment melted cheese hits the hot plate and solidifies, leaving a crispy ring of burnt cheese around a pattie is one of the greatest tastes ever and provides me with immense pleasure. So I was off to a good start, and apart from having to remove the thick spine of the lettuce leaves, it only got better. The bun did its job and the 3 sauces along with the cheese ensured every bite was packed full of flavour and kept the beef extremely juicy. The only way i could think of improving this burger would be by making it a double, but this is me just being greedy.”

“That’s right Melbourne it’s another food truck. And just like Melbourne’s beloved Beat Box Truck this truck is banging out burgers that will give any “place with a front door” a run for their money. Made with heaps of attitude and love for two buns and a piece of meat these gents have researched what it takes to make an epic burger. Packed with heaps of sweet juice and flavour I instantly fell in love with the beef pattie. The oozing American cheese blended with the mayo and mustard was a real killer combo. For a street burger this thing held it’s own and never became a mess, but you wouldn’t know that if you saw our boy D trying to eat this. Chips were good, but could have done without the herb seasoning.”

“Such a terrific example of an all-star American burger. The boys have done a seriously good job in bringing all they learnt from the U.S and packed it between two buns. You’ll know it as soon it’s in your hands, but this burger is so soft and invites you to smash it it as quickly as you can. All of the condiments played a stellar role in supporting the juicily pink beef pattie and it was hard to find any chinks in the burger’s armour. The great thing is that they cater for real burger fans – because sometimes you want a burger to be fresher, on the lighter side (I could’ve eaten two of these), and there are other times you want walk away with a serious meat fix. That’s why it was good to see they’ve got a Mr Meat Burger that has added bacon and all the tasty things that’ll have me back there in no time. Hats off to the lads again and with more and more Melbournians singing their praise I’m sure it won’t be long until they’re changing their name to Sir Burger.”

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?”

Located on a prime corner position on the ever evolving and eclectic enclave that is Greville St, Prahran, Coco Cubano is a living tribute to all things Cuban. Stereotypical Cuban photographs adorn the walls including cigars, vintage cars, Che Guevara, coffee beans and family portraits of moustached men. With the Coco Cubano philosophy being ‘Viva la revolucion! Be the revolucion’, they encourage you to get amongst it with a wide selection of coffee, chocolates, cocktails and tapas menu. Despite their political differences and embargo the Cubans were not denied the humble American burger. Accompanied by a $15 jug of Sangria (Sunday arvo’s only) we ordered the Wagyu burger that came on wholemeal bun with a 100% Wagyu beef mince with onion, bacon, cheese, capsicum, garlic aioli and some thick cut chips.

“With the sun still shining and the temperature sitting in the high 20′s in the early evening, we could of almost convinced ourselves we were in Cuba. Then we realised we live in Victoria, the nanny state, therefor there wasn’t any aroma of a Cuban cigar in the air. This burger had some serious ingredients in it; all packing some great flavours, really fresh and high quality. This left me thinking how they made any money off the burger at the price it was at. This was the first time I had experienced capsicum in a burger and thought it suited it. It added a bit of spice to an otherwise extremely creamy burger. The wholemeal bun ultimately fell apart due to the serious juice oozing from the wagyu beef.”

“Blending an almost Caribbean vibe with Greville St culture is an interesting and a brave take. As you walk off the street you suddenly feel the urge to drink from a cocktail glass with an umbrella in it. I really enjoyed the theme and casualness of the place, add the fact that the open kitchen had a fiery grill roaring at the time we walked in and the smell had me hooked. The pattie was a meaty, thick Wagyu chunk that tasted great. Your initial reaction is to add sauce, but after a few bites you don’t need it. The roasted peppers with aioli really worked well in this burger, as did the wholemeal bun. The thick chips were really good, crusty on the outside and with great amount of seasoning.”

“As stated, we paid $14.50 a pop for this burger. So when it came out looking like a million bucks with all the fancy bells and whistles, boy was I impressed. As soon as I bit in I experienced a wave of creaminess seeping out of its every nook and cranny. Time passed and I started to consider the potential logic behind the wholemeal bun. Never would I even think of using such a thing but then I realised it was just there for support. The wholemeal made for neutral, non-intrusive scaffolding. So, apart from eventually falling apart, it wasn’t so bad. Overall the burger was quite simple, creamy and meaty, but I felt it lacked a bit of acidity. It needed an extra something to cut through the decadent aioli and cheese. Maybe some red onion, pickles or even sweet tomato ketchup would’ve helped that out. I honestly really liked this burger; especially for the price.”

It’s fair to say that when a place takes on a name like “Gramercy Bistro” you’re more than likely to think of all that is cool about Manhattan. Go on and add one of Melbourne’s trendiest hotels in the Cullen (a part of the Art Series Hotels) and big expectations loom. Paying homage to some of NYC’s greatest hotels, owner Adam Faigan and Head Chef Rodd Blutman and his team have put together a menu that injects a little bit of Melbourne into many go-to New York dishes like Reuben sandwiches, Steak frites, Buttermilk Pancakes of course, the humble hamburger. Catering for every kind of diner also extends to the layout: a casual deli/cafe approach towards the front, cocktails and cigars in the inside-outside area, or the relaxed, but a touch more formal, dining space near the back of the restaurant. On a sun filled Sunday we sat smack-bang in the middle and ordered their signature Gramercy Burger that comes with a Brioche bun, Wagyu beef pattie, bacon, onions, pickles, melted cheddar, tomato, relish, mustard and a side of shoestring fries.

“Some really nice presentation here with crispy salty fries served in an unpretentious cardboard box and the burger topped with a pickle. The highlight for me was the perfectly melted, super smooth, creamy and gooey cheddar cheese that ultimately enveloped the beef and married the bacon. The bun was super soft and sweet, which worked really well with the creaminess of the cheese and the contrasting tang of the mustard. The beef pattie was the right size and cooked just right, however it lacked a whole lot of flavour. I would of loved the bacon to be a bit crispier to add a bit of crunch to a burger that overall lacked a variety of texture.”

“We’re not off to a good start when I say the standouts in this burger were the bun, bacon and cheese. The pattie was a bit bland but, supported by all these awesome tasting side ingredients, as well as the tangyness of the mustard, really made up for it. Due to the pattie tasting a bit processed and run of the mill, more sauce had to be added. The fries weren’t great and to add insult to injury my Coke was a bit flat. However bonus points for the lime wedge.”

“Mouth agape I thought, “Wow, what a work of art – a sexy, classy work of art.” But then I caught eye of the weird multicoloured beef. I thought the worst, expecting a multitude of unnecessary herbs and spices to choke the beef’s potential. To my surprise, when I bit in a wave of enjoyment ran up and down my tastebud valleys. The highlight ingredients for me were the cheese, the bacon and maybe even the pattie. The not too overpowering mustard was masterfully added but the relish was a smidge too jammy and sugary. It was actually good! But then like most relationships, it kind of got boring. Not to say that this is a bad burger at all. But it didnt leave me wanting more, not out of hunger, but pure allure.”