Regulars at Andrew’s don’t have time for burgers that come with descriptions such as “gourmet” or “healthy”. They prefer their meat sandwiches the old-school way, like your local fish ‘n’ chip shop used to do. Andrew’s has had them covered since 1939, long before wasabi mayo, guacamole and other fancy fillings had ever reached our shores.
These days the store is owned by Greg Pappas, the nephew of founder Andrew Georghiou. He can be seen working the grill most days, or else smiling from the photo-clad walls, with his arm around the many celebrities who’ve dropped in for a burger.
The menu’s mainstays are chicken, steak and the classic minced beef, seasoned only with salt and pepper. Add your choice of egg, bacon, onion, tomato, cheese, pineapple or beetroot, and you’re all set. For $12 or less, too. Unless of course you’re tempted by a souvalaki or a classic side, such as potato cakes, dim sims and spring rolls. The only concessions to the “gourmet” crowd are veggie patties and gluten-free buns.
Of course, there’s also the obligatory display fridge full of old-timey soft drinks, with nary a beer or cider in sight. It might sound plain alongside trendier burger shops, but trust us, there’s a reason Andrew’s has been around for so long. Even after all these years, Friday lunchtimes can still involve a wait of 30 minutes or more. Our tip? Call ahead.
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