What makes a good burger? Chur Burger founder Warren Turnbull keeps it simple: a good quality beef mince that can be cooked medium to medium-rare, and a bun that’s soft, yet firm enough to hold juices from the meat and sauces. Oh, and let’s not forget tasty condiments to bring it all together into one package for less than $15.
It’s a recipe for success that’s seen Chur Burger skyrocket from a humble garage operation in Sydney’s Surry Hills to a big name with stores across two states. Brisbane got its first outlet (this one) in 2014.
The sleek, casual industrial-style package is decked out in vividly graffiti and seats made from recycled oil drums. Diners can order their food at the counter along with a craft beer, a Hillbilly cider or salted caramel milkshake.
Fans of the original Sydney branch can find all their favourite burgers, like the classic grilled beef and cheese as well as later additions such as the crispy pork belly burger drizzled with chilli caramel, exclusive to the Brisbane branch. The taco and salad menus are also Brisbane-only add-ons.