CBD Newcomer Razzie’s Is Powered by Memories of In-N-Out Burger and LA-Style Chilli Dogs
Words by Ben Hansen · Published on 15 Sep 2026
When Ryan Song moved from Los Angeles to Australia in 2018, what he missed most was a good chilli con carne.
“[The chilli in Sydney] was either way too pasty, or it just tastes like spaghetti bolognese,” he says. “Some places, it was questionable if there was beef in there.” He longed for LA-style chilli, which is “more savoury” with a fuller flavour, the kind you’d find at LA icons like Pink’s Hot Dogs and classic American diners.
Ryan worked on creating his own taste of home: a chilli spiced with paprika, cumin and garlic, and a few secret ingredients he won’t share. Slow-cooked for two hours, it’s kept overnight in the fridge for those flavours to ripen. After successful stints running a market stall with smash burgers and chilli at Canterbury Park Racecourse, and a pop-up in Marrickville, he’s traded in his career in programming for one in front of the grill. And now you’ll find Ryan’s proper LA chilli at Razzie’s in the CBD.
Ryan opened the 20-seater on Kent Street with his brother Eugene Song. You’ll find a simple menu: four smash burgers, no-frills sides like chilli cheese fries and onion rings, and the promise of chilli dogs coming very soon. Though it’s those smashes that the pair have become known for.
“[The key to a] good smash burger is having what’s called the Maillard reaction,” says Ryan. “Basically, it’s this sear you get from the cold meatball when it makes contact with the flat-top grill. Having that crust. The sear on the patty, and a crispy crunch on the edge.”
The patties on Razzie’s burgers have that essential crispy skirt and are made with a mix of brisket and chuck Wagyu beef. While they are smash patties, they aren’t wafer-thin as you might find at some of Sydney’s best smash burger spots – but Song says it’s important to have a decent quantity of “meat in the middle” to maintain juiciness.
For Broadsheet, the chilli con carne burger is the hero, layering the seared Wagyu beef with chilli, cheese, onions and pickles. The California Classic is a nostalgic option for both Americans and Aussies: despite drawing on memories of the Songs’ Cali childhood eating In-N-Out, the iceberg lettuce and thick slices of tomato are reminiscent of many a homemade Aussie burger.
The all-beef franks for those chilli dogs are locked in, the only thing missing is the buns. The buns they’ve trialled so far have all been too big or too small, and they’re looking for the perfect fit. But once the dogs are rolled out, and the brothers find their groove, there are plans for rotating specials highlighting fast-casual dishes from across America.
For now, grab a smash, opt for some proper LA chilli on top, and wait for Razzie’s to find the ideal buns.
Razzie’s
Shop 1/355 Kent Street, Sydney
(02) 7245 4479
Hours:
Wed to Sat 11am–10pm
About the author
Ben Hansen is a Sydney-based writer, specialising in food, drink, culture and music. He is the former Sydney editor of Concrete Playground, and hosts mornings with Ben Hansen weekly on FBI Radio.
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