Featuring the decadent "once-a-month" burger by Beatbox boss Raph Rashid. Not your everyday burger.

Melbourne’s original burger truck, in bricks-and-mortar form.

Margaux's burger consists of two 120-gram Wagyu patties, bacon, organic sliced cheese, a 50-50 milk-brioche bun, and a classic bordelaise sauce made from bone marrow, red wine, shallots, and – in this case – a truckload of pepper.

Play video games while you wait for your perfect patty. Also available in the CBD.

The beef is minced on site and every table is stocked with moist towelettes. Hint: you'll need them.

Casual bar vibes meet professional house party.

Grass-fed Angus beef and a top-secret marinade, served on brioche.

Skip the brioche and try a patty between Japanese-style milk buns.

This compact 25-seater flips beef and plant-based cheeseburgers, and serves southern fried chicken and vegan Cocowhip sundaes.

From the former owner of Duchess of Spotswood.

Shake Shack-inspired burgers served with frozen custard.

Fast food without the mystery-meat aspect on Barkly Street.

Race slot cars while you wait for your grass-fed monster.

Served five storeys up in a refurbished train carriage. Beat that.

If you like old-school fish 'n' chip shop burgers, this is the one for you. Now in the CBD too.

The second-oldest burger joint in town, after Andrew's.

Get your fill of beef or chicken. Or be adventurous and try the venison.

A collaboration between Grand Trailer Park Taverna and Easey's.

This nondescript warehouse churns out some of Bayside's best.

The first of many Huxtaburger outlets. Does that make it the best? You decide.

Classic American excess.

It's all about that perfect ratio.

A nostalgic take on the meat sandwich.

Burgers inspired by the Middle East, Mexico and beyond.

A spin-off of Rockpool’s famous burger, with high-quality beef for under $10.