Meet Freo’s Big Rigz Burger Co., the product of a shared burger love between chef David Thompson (not the David Thompson of Long Chim fame) and former Australian one-day cricketer Brett Dorey. The pair met while working offshore in the oil and gas industry a decade ago, and the project came together in just three months.

Thompson’s resume includes a stint working for Hadleigh Troy at the now-closed Restaurant Amuse. He also runs Mofo Hot Sauce, which operates from the Fremantle Markets. His sauces – including a weapons-grade hot reaper ketchup – are available for those who like it spicy.

The menu at the 50-seat restaurant features a selection of beef and chicken burgers. Vegetarian and vegan options are also available. Korean ingredients, including kimchi, pickled daikon and gochujang mayo, make an appearance on several burgers.

Broadsheet tasted a Big Rigz burger and was suitably impressed. Your correspondent’s mark of a good burger is when you enjoy it without noticing the individual ingredients and want another one when you’re done. This burger passed easily.

The secret-recipe bun is both soft and firm; the grass-fed beef patty flavourful and juicy in all the right places. The sauces bring everything together. Given Thompson's pedigree when it comes to making sauces, this is no surprise.