Burger Theory claims to have the best burgers in Melbourne. It’s a particularly audacious declaration when you consider that Rob Dean and chef Dan Mendelson run the show from Adelaide, where they first founded three Burger Theory stores and a food truck.
Their fine-tuned burger theory begins with the best cut of whole-muscle meat, a soft yet sturdy bun and fresh accompanying ingredients. Some extra rules: the length of time between grinding and grilling the meat is kept to a minimum, it’s to be handled as little as possible and seasoning must only occur just before it hits the grill.
If you dine in, you’ll notice the meat grinders displayed at the front window and in full view behind a glass wall. After watching your burger go from marbled steak, to patty, to grill, you can be sure it’s fresh.
It’s not all beef though – Burger Theory puts just as much care into its falafel and chicken patties (which are battered to order). There’s also a rotating burger-of-the-month option. One surprising hit was the Hallouminati burger with watermelon, mint, haloumi and beef.
The 80-seater occupies the ground floor of the old Duke of Kent Hotel and excels at fast indoor dining. For a more relaxing experience, grab a beer, shake or wine with your burger and head upstairs to The Hills Rooftop.
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