Burger Theory Union Street
Burgers exploded onto the food scene in Adelaide in a big way. But Burger Theory is here for the long haul. A desire for better American-style burger options in Australia led to a successful food truck experiment, which then became a bricks-and-mortar business in the East End in 2013.
Every Burger Theory patty was once ground from the whole muscle of a Coorong Angus cow (not the cheap trim). But after dramatic increases to the price of beef and some thinking about sustainability, owners Robert Dean and Dan Mendelson removed nearly all beef, chicken and pork from the menu in 2018.
Now there are just four options: a vegetarian felafel burger, and three meaty burgers with smallish, highly caramelised "smashed" 90-gram patties that take their cues from burger juggernauts Shake Shack and In-N-Out Burger. With one difference, that is – the patties are made mostly from kangaroo, with some fattier cuts of beef mixed in to maintain the “golden ratio” of 80 per cent meat and 20 per cent fat. Long-standing beef supplier Richard Gunner of Something Wild grinds the mixture, which is sandwiched between a potato bun imported from America (the buns are hard to find here).
Kangaroo isn’t the only native (or wild) ingredient on offer. Karkalla (aka pigface – a native succulent) substitutes pickles in the cheeseburger, and there’s wild-boar bacon.
Don’t bypass the frozen custard machine – it excite your sweet tooth. Beer drinkers can select from one of two rotating draught beers.