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.

Contact Details

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Website: facebook.com

Updated: May 24th, 2019

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