Over the past year we’ve seen a couple of Melbourne burger chains make their way to Sydney, including 8bit and Huxtaburger. We can now add to that list JD’s Burgers, an Asian-fusion burger joint launched in 2014. It’s on Crown Street in Darlinghurst.

“I’ve been concentrating on Melbourne for the past three years,” says owner Daniel Tuong, “… but I thought it was about time to bring it to Sydney.”

You don’t go to JD’s for a standard cheeseburger. JD stands for “Japan” and “Daniel” and everything has an Asian bent. That means there’s a chicken burger with teriyaki sauce, and another that includes a Korean bulgogi hot sauce. The bestseller, the Goku’s Fusion, comes with a 100 per cent black Angus grass-fed beef patty, American cheese, bacon smoked with hardwood, onion, lettuce, tomato and a secret Asian-herbs-and-spices sauce that’s simultaneously sweet, savoury, creamy and tangy.

All burgers are served on a brioche bun unless you opt for the rice bowl. You could have the best of both worlds and add a rice set to your burger, meaning along with your bunned creation you get a side of rice, meat, fried egg and a mayo-drizzled salad.

The Asian-fusion theme is not only applied to the flavours – each burger is named after a character in the popular Japanese anime Dragon Ball Z, and the split-level space is decked out with figurines and posters from the series. Tuong says he’s a big fan of the action-adventure series.

To drink there’s a small selection of imported beers, including Asahi and Kirin. They may come in handy if you attempt the 1.5-kilogram Super Saiyan challenge. Contenders are given 15 minutes to eat the monster: a burger with eight patties, eight rashers of bacon, and cheese. If you’re successful you get it for free (perhaps with heartburn).

“In Melbourne we’ve had 25 people attempt it; only seven have been successful. One guy completed it in three minutes,” Tuong says.

JD’s Burgers Sydney
216 Crown Street, Darlinghurst

Hours:
Tue to Sun 11.30am–9pm

jdsburgers.com.au

This article first appeared on Broadsheet on February 18, 2019. Menu items may have changed since publication.