Benny Burger

The Verdict

It’s finally here, guys. Shannon Bennett’s long-awaited Melbourne Benny Burger is officially open for business tomorrow. 

Benny Burger is named after Shannon’s dad, Benny Bennett, whose backyard BBQ burgers were something of a family legend. As you’d expect from the creator of Vue de Monde, Shannon has taken these stacks one step further, scouring Australia for top-notch produce. 

 “If you want to know exactly where what you put in your mouth has come from, come to Benny Burger,” Shannon says.

The beef is sourced from Blackmore wagyu, spuds straight from the soil at Gembrook, eggs from Goulburn Valley Farm and milk from Schulz Organic Dairy. The group’s Burnham Bakery will be baking all the buns locally. Basically, everything you see on the plate has been planned, plotted and executed with Michelin-style flair.

Now, the important stuff: what should you order? Meat-lovers can start with the No Apologies Double Cheese, a stomach-stretching stack of double cheese, double beef, onion, pickles, ketchup, mustard and mayo. If you’re a fan of the traditional fish n’ chip-style Aussie burger, go The Chang, a beef, egg and beet combo that’s a cheeky middle finger to David Chang (of Momofuku fame) who said Australians ruin their burgers with egg and beetroot (the horror).

In a nice move, there’s also a couple of excellent brekky burgers on the cards, with The Tradie (a monster stack of beef, fried egg, bacon, cheddar, BBQ sauce, mayo) and The Apprentice (a more modest riff on the same tune). Drinks-wise you’ve got a selection of shakes, organic soda, coffee and juice, as well as beer on tap and a bit of vino by the glass. Smiles all round. 

Image credit: Benny Burger