At first glance, it’s a little perplexing that the opening of a seemingly humble burger joint has caused such a fuss. However, The Burger Shed’s unassuming title belies its unique attributes.

Yes, burgers are the mainstay of the menu, with prices you won’t bat an eyelid over. But with the kitchen operating under the guidance of Sydney fine-dining and burger star Justin North, this was never going to be just another greasy spoon.

High quality, superbly seasoned patties (all made with free-range, grass-fed meats) served with house-made relishes, pickles and the rest arrive however you like them (including without buns or in gluten-free rolls).

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In addition to the Angus and Wagyu beef burgers and Riverina lamb patties, the Shed’s list of ‘Tucker’ includes a vegetarian Producers Burger featuring portobello mushrooms, Baja fish soft tacos and generously sized chicken tortillas. They’re all supported by a slew of tasty salads, sides and artisan-style treats.

Buttermilk dressing, truffle and parmesan fries and freshly squeezed hibiscus berry rose soda are just a few of the delightfully unexpected menu options on offer. The Shed Shakes are an attraction on their own, plus there’s a small but lovely dessert menu.

If it sounds a little too fancy for some burger loving types, rest assured, it’s not. The setting (eat-in or takeaway), like the food, is simple, stylish and unpretentious. It’s the kind of place where you’re free to up the ante with fresh soda (worthy of one of Sydney’s best cocktail bars), or just grab something from the regular drinks fridge by the counter. There’s no pressure.

Owner Tim Jolley and creative director North have fashioned a relaxed and accessible eatery with superb quality and flavour at its heart. We’re taking bets on where the next Burger Shed might raise its roof.

The Burger Shed

914 Military Road, Mosman

(02) 8021 9262

Hours

Daily 11.30am–late

facebook.com/burgershed