The Burger Run truck’s got a giant portrait of Biggie Smalls and Tupac on its side. There are even speakers next to it pumping out their tunes. No one’s dancing, though. They’re busy queueing for burgers. Even though it’s dark and raining, the queue is 20-people deep.

Aziz John Ishak – a burger fan who used to travel to the US every year just to get his cheeseburger fix – runs the food truck, dishing out burgers in different locations in the west from Friday to Sunday. “September 2014 me and my wife were walking the streets of New York and we thought, ‘Why don't we do it’,” says Ishak. “Burger trucks were really big in America, so we thought we'd do it out of a truck and play some R’n’B.”

Ishak accepts that there are now a lot of cheeseburgers in Sydney. They’re on cafe menus, in fine-dining establishments and they’re constantly being toyed with and redefined. Ishak insists he’s doing something slightly different. “[The burgers] have gotten a lot better over the last few years, but I still don't get that same feel I get over there in America,” he says. "It's just a bit juicier and with a softer bun.”

He has a few different burgers on the menu but he usually only serves one type every weekend. The juiciest of the lot is the Notorious with a fatty Wagyu patty, Colby cheese, caramelised red onion and mayo-based sauce inspired from his trips to NY. Ishak won’t spill exactly what’s in the sauce, or what brand of cheese or bread he uses. Same goes with the secret In-N-Out-style sauce on Ishak’s Back to Cali burger, with a Wagyu patty, American cheese, onion, lettuce, tomato and pickles.

“We like to keep things simple and let the quality ingredients speak for themselves. You won't ever see us making a pizza burger, for example,” says Ishak. Despite the call for basics, the chips (or fries depending on the night) here all come loaded with nacho-cheese sauce; gravy and cheese; shaken with salt and vinegar; spicy barbeque sauce; or ranch dressing. Ishak says he’ll also introduce milkshakes, special rather than classic ones, he says.

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