The Pickle & The Patty


Ph: 0434 816 778

448 Mt Alexander Rd
Ascot Vale , 3032 VIC
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Opening Hours

SUN 12:00pm - 9:00pm
MON closed
TUE closed
WED 4:00pm - 9:00pm
THU 12:00pm - 9:00pm
FRI 12:00pm - 9:00pm
SAT 12:00pm - 9:00pm

The Details

  • American
Need to Know
  • Dog friendly
  • Delivery
  • Lunch
  • Dinner
  • Dessert
  • Take Away


The Verdict

We’re pretty easy to get psyched. Just tell us you’re opening a new burger bar in Ascot Vale, and it’s gonna be called something cute, like ‘The Pickle And The Patty’. Guaranteed we’ll be first in the queue on open day. We’ll probably camp out the night before with little ‘I Heart Pickle & Patty’ t-shirts FFS.

Which brings us to this place, The Pickle & The Patty—a new burger bar inside The Ascot Lot.  It’s owned by Lyndal & Laura, who have been running Dr Sous food van for a while now. This is their first bricks and mortar business. And damn it’s a good one.

So what should you order? Well first check their FB page, because the guys sometimes run $10 burger promos (you just have to mention the post when you rock up). Otherwise, the sky’s the limit.

The ‘In Betweener’ burger is a riff on the classic Big Mac: a triple slice milk bun, double beef, double cheese, lettuce and dill pickle. It’s bloody fantastic. Even better is the Holy Jalapeno burger (we’ve been big fans of jalapenos in beef stacks ever since Easy’s made the Rowdy Double Cheeseburger). This one comes with beef, cheese, crispy onion rings, jalapenos, BBQ and chipotle mayo. It tastes like happiness.

All the beef here is grass-fed from Gippsland, sourced from the local free-range butcher. In fact apart from the pickles (which Lyndal and Laura make themselves) everything is from quality suppliers in Melbourne’s northwest.

Last tip? Save room for the sides. The chips are several knocks above average, and they’re even slinging ‘The Mac Project’ mac n’ cheese doughnuts.

The burgers are big, they’re no BS and they deliver on UberEATS. What more do you want, people? Check these guys out pronto. 

Image credit: Sammy Green

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