After three years, one test store in Sydney Airport and four-and-a-half months aging organic cheddar, Benny Burger opened in June 2017. It’s by Shannon Bennett (Vue de Monde). He reckons there is no other burger chain whose ingredients are all organically or ethically produced.
With the help of Shulz Organic Milk and Pure Dairy in South Melbourne, 2.2 tonnes of organic cheese was made for the sole purpose of being slapped between Benny Burger’s house-made, organic milk bun.
It’s fast food, but Bennett wants to be part of cleaning up the industry. Everything at Benny is Australian, or where possible, completely local.
Beef patties from organic Queensland farm Arcadian Meats are used in the classic cheeseburger with pickles and sauce. The true-blue Chang burger has fried egg and beetroot, throwing some ‘Strayan shade on the Momofuku chef who suggested Aussies don’t know burgers. There’s a chicken, line-caught Barramundi, and a vegetarian beetroot-chickpea burger, too.
Try the monthly Mystery burger; the ingredients are a surprise until you open the (sustainably packaged) box. It’s a risk worth taking when chefs from the Vue Group decide the ingredients. Chips arrive sans the 19 chemicals found in some others.
The tables are made from restored Atari Pac Man machines, which can be used while holding a burger.
Five “concretes” make up the dessert options. They’re whipped frozen custard with chocolate brownie or salted caramel. There are also organic shakes, breakfast burgers, and even bottled Lui Bar cocktails.
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