Fact: a good burger is as synonymous with Melbourne as street art.
But for the abundance of fast food joints, there aren’t many with a focus on ethically-sourced produce with minimal environmental impact.
That market gap was the inspo for the soon-to-be-opened chain of Melbourne burger joints from Vue de Monde masterchef Shannon Bennett.
Opening at three locations across the city – the first at 430 Little Collins Street in mid-December, the second in Richmond mid-2017 and the third TBC but possibly at the Rialto or on St Kilda Road – every single item on the menu at Benny Burger (named after his Dad) will be the healthiest version of itself.
That means nothing in the crispy, golden fries but yukon gold potatoes grown in Gembrook (did you know one chip from your average fast-food chain has 19 ingredients in it? *voms*). Sugar-free buns, baked by the guys at Sydney’s Bread & Butter Project. Organic cola served out of refillable cups. Grass-fed and 100% organic beef. Organic milk to make soft serves and milkshakes.
Bennett has even gone so far as the cook up his own burger cheese, minus all the crap you’d expect to be in the (albeit delicious) plastic cheese slapped on most burgers.
A Sydney tester of Benny Burger has actually been open since April, in the new T1 International Terminal City View Precinct, and should give a pretty good indication of what Melburnians will find on the menu in *their* city.
There’s your classic bacon and cheese burger and all that basic jazz, but the real conversation starters include The Chang – a Blackmore Wagyu beef burger with free-range egg and pickled beetroot – and the wild-caught prawn and sweet potato fritter on a squid ink bun with fermented green chilli.
Shoutout to the delish vege option too, which fts. a beetroot and chickpea patty slathered with pickled beetroot relish on a brioche bun.
Bennett’s grand plan is to open around a dozen Benny Burgers in Melbourne, and five or more in Sydney
Watch this space, fam.
Photo: Supplied.
