It took three years for Lyndal Keys and Laura Attard to find a home for their compact burger joint, The Pickle and The Patty.

The pair shopped around and endured more than a few let downs before putting the project on the backburner, saving their notes and tile samples in the hope their dream would one day become a reality.

Instead, they opened Dr Sous, a food truck specialising in dishes cooked sous-vide, a technique whereby food is vacuum-sealed and slow-cooked in a water bath. The truck became a regular at The Ascot Lot, a 150-seat outdoor beer garden surrounded by an ever-changing roster of food trucks. But when an old office space there became available, Keys and Attard knew it was time to resurrect their burger plans.

They set to work converting the tiny space, doing much of the replastering, tiling and carpentry themselves. The resulting shop is small and boxy, consisting of a timber counter, a small kitchen, and a bench by the window with four stools (there’s plenty more seating outside). Melbourne artist Clare Brady created the black-and-white sketches of burger ingredients on the walls.

Free-range beef and bacon is from local butcher Fancy Meats, and milk buns are from Let’s-a-Loaf, further to the north-west. Pickles and condiments are made in-house, which Keys and Attard believe are the keys to a good burger – alongside simplicity.

While some burgers, such the Inbetweener – a riff on the classic Big Mac – are relatively straight up, other menu items are more indulgent. The Double Up and Down is a beef patty with bacon, double cheese, salami, jalapenos, relish, red onion and sour cream. The Pickle Monster makes good use of those housemade pickles, with pickle mayo, double beef patties, triple cheese, bacon, pickle relish, pickled onions and a good handful of dill pickles.

There are rotating vegan and vegetarian specials, too, and fries or onion rings on the side.