If you are looking for something bucking the American-style burger trend, go to Camden. Burger Frank is committed to doing things its own way. Its owners, husband and wife Michael and Brittney Sebalj, make Burger Frank’s ingredients from scratch. They can tell customers exactly what’s in their burgers. In the kitchen there’s trays of homemade milk buns, four kinds of cheese from an Italian producer in Smithfield and meat from Camden’s surrounding farms. The space includes a map showing exactly how close all those farms actually are.
Try the Hangry Frank, a stack of pink-centred grass-fed beef, three-milk cheese, beetroot relish, tomato jam, lettuce and tomato. Another excellent option is the jaw-busting Triple B Frank with a double patty, smoked bacon, barbeque sauce, cheddar and soft jalapeño pickles. Rather than doing the typical fried-chicken and Southern-slaw burger, there’s a burger with spice-rubbed chicken breast with chilli mayo, kaleslaw and raspberry vinaigrette.
The milkshakes don’t follow Instagram trends either. They’re made with house-made syrups, Selabjs’s gelato and taste like an old-school Australian milk-bar version, but better. The chips are more like roast spuds, thick cut, variably squishy or crunchy and topped with parmesan and pesto.
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