The burgers at 4 Ounces have a sustainable focus. The beef is hand-raised on a farm in Orange, chicken is organic and free range, and the burger joint gets produce from within a 300-kilometre radius of Sydney (with a few exceptions).

It’s a small space, so the interior design is kept simple with clean white tiles and pale timber benchtops. Artist James Jirat designed the burger packaging and did the large black and white mural – of rapper MF Doom – on one wall.

The hip-hop theme continues throughout the menu. Try The Ol' Dirty: two four-ounce Hereford Red patties, American cheese, Westmont pickles and sauce in a glazed doughnut bun from Donut Papi. It’s high intensity, with salty, umami and sweet all vying for attention, but there are more traditional burgers, too.

The Common is a classic cheeseburger with a milk bun from The Bread and Butter Project. There’s also free-range organic fried chicken from Feather and Bone, loaded fries and Diemen’s hot sauces.

There’s a cherry cider from Pagan in Tasmania, a Yeastie Boys IPA, a small wine selection from Philip Shaw and Archie Rose gin and juice. There are also soft drinks from NZ’s Karma Cola, and Bellingen gelato thick shakes and doughnut ice-cream burgers.