Melbourne has evolved into one of the world's great burger cities, a remarkable transformation for a place once known primarily for flat whites and brunch culture. Today, Melbourne's burger scene ranges from an 85-year-old institution still serving classic beef patties in Albert Park to a tiny Brunswick East takeout window ranked 14th best burger globally. What sets Melbourne apart is the city's refusal to choose between tradition and innovation—you can find both a perfectly executed 1939 recipe and a modern smash burger with truffle aioli within minutes of each other.
The city's multicultural fabric shows up in its burger culture. Melbourne burger joints use grass-fed Australian beef, halal-certified meat, Wagyu from David Blackmore's farm, and plant-based options that actually taste like burgers rather than compromise. Late-night culture matters here too—several spots serve until 1am or beyond, feeding the crowds spilling out of laneway bars and basement clubs. These six restaurants represent the best of what Melbourne delivers between two buns, from heritage classics to world-ranked newcomers making headlines in 2025.
| Restaurant | Location | Price Range | Specialty |
|---|---|---|---|
| Charrd | Brunswick East | A$18-19 | 14th best burger in world |
| 300 Grams | Richmond & multiple locations | A$13.50-17.50 | Nostalgic & modern burgers |
| Andrew's Hamburgers | Albert Park | A$12-22 | Melbourne's original since 1939 |
| Butcher's Diner | Bourke Street CBD | A$9.50+ | Premium meat, late night |
| Bar Margaux | Lonsdale Street (basement) | A$32 | Wagyu MGX burger |
| Royal Stacks | 12 Melbourne locations | A$15-25 estimated | Pasture-fed Australian beef |
Charrd: Brunswick East's World-Ranked Phenomenon
| Address | 74 Lygon St, Brunswick East VIC 3057 (order at side door on St Phillips Street, operates from Yakamoz kitchen) |
|---|---|
| Website | Instagram: @charrdbk |
| Price Range | $ (A$18-19 burgers, A$6 fries) |
| Specialty | World's 14th best burger (3rd in Australia) |
| Must-Try | Charrd Double (truffle aioli, chilli jam, caramelised onions) - A$19 |
In July 2024, a small takeout window operating out of the Yakamoz kitchen in Brunswick East started selling burgers. By 2025, Charrd was ranked 14th on the World's 25 Best Burgers list—the third-best burger in all of Australia—and selling hundreds of burgers daily from a hole-in-the-wall operation with minimal seating. This is Melbourne burger culture at its most Melbourne: unassuming location, obsessive quality, cult following.
You order at the side door on St Phillips Street, not the main Lygon Street entrance. Thursday and Friday they're open 4pm to 11pm, Saturday and Sunday noon to 11pm with a 4-5pm break. The menu is deliberately minimal: two burger options, charcoal wings, fries, and iced tea. The Classic Double at A$18 features beef patties with onions and pickles—straightforward execution letting the meat speak. The Charrd Double at A$19 adds truffle aioli, chilli jam, and caramelised onions, creating layers of flavor that justify the international ranking.
What makes Charrd special is technique married to quality ingredients. The patties are properly smashed, creating crispy lacy edges while keeping the interior juicy. Truffle aioli adds earthy richness without overwhelming, chilli jam brings sweet heat that complements rather than competes, and caramelised onions contribute depth and texture. The buns are soft enough to compress but structured enough to hold everything together through the last bite.
Fries run A$6, with cheese adding A$2. Charcoal wings cost A$12. Iced tea is A$7. These aren't elaborate sides—the focus remains squarely on the burger itself. Reviews consistently mention the impossibility of getting your hands on one during peak times. Lines form before opening, and they sell out regularly. This isn't artificial scarcity—it's a small operation that can only make so many burgers to their standard.
The Yakamoz kitchen partnership means Charrd benefits from an established commercial kitchen while maintaining their independent identity. It's the kind of collaborative arrangement that lets talented cooks focus on making exceptional food without the overhead of building infrastructure from scratch. For Melbourne burger enthusiasts, Charrd represents the city's ability to produce world-class food from unlikely locations. No fancy dining room, no extensive menu, no compromises—just burgers good enough to earn international recognition within months of opening.
300 Grams: Nostalgia Meets Innovation
| Address | 184 Swan St, Richmond VIC (plus Northcote and Coburg locations) |
|---|---|
| Website | 300grams.com.au |
| Price Range | $ (A$13.50-17.50 burgers, A$20-40 per person total) |
| Specialty | Childhood-nostalgic & modern iterations |
| Must-Try | Norfcote (beef, bacon, egg, cheese, beetroot, the lot) - A$17.50 double |
300 Grams has mastered the delicate balance between honoring classic Australian burger culture and pushing it forward. The name references the approximate weight of their burgers, and the menu spans from childhood-nostalgic creations to modern interpretations that wouldn't look out of place in contemporary food media. With locations in Richmond, Northcote, and Coburg, 300 Grams has expanded while maintaining quality across all sites.
The 300 Gs burger embodies their philosophy: 100% hormone-free beef, cheese, lettuce, onion, tomato, pickles, and their proprietary 300 Sauce. Single patties run A$14.50, doubles A$17.50. The Cheeseburger strips it down to essentials—beef, cheese, onion, pickles, 300 Sauce, and ketchup—for A$13.50 single, A$16.50 double. Beef 'n' Bacon adds exactly what the name promises for slightly less, starting at A$13.50.
But the Norfcote burger is where 300 Grams shows its Australian soul. Beef, bacon, fried egg, onion, cheese, tomato, lettuce, beetroot, ketchup, and mayo—it's the "burger with the lot" that defined Australian takeaways for decades, executed with premium ingredients and proper technique. Beetroot might seem odd to Americans, but in Australia, it's not just accepted but expected on a proper burger. That sweet earthiness, the way it stains everything pink, the texture against the beef—it's fundamentally Australian.
Vegetarian and vegan options aren't afterthoughts here. The Veg burger costs A$14.50 single, A$17.50 double, with vegan versions at A$15.50 and A$16.50 respectively. These are described as "killer meat-free options," earning praise from omnivores and plant-based eaters alike. The Free Range chicken burger features southern fried chicken with lettuce and 300 Sauce. The Scalable burger offers crumbed fish with tartare, cheese, lettuce, and pickles—a quality fish burger being rarer than it should be.
Sides include fries (regular and large), Mac Fries (fries topped with mac and cheese), southern fried chicken bites, and cauliflower florets. Thick shakes and cookies round out the menu. Total per-person costs typically run A$20-40, positioning 300 Grams as accessible quality rather than budget or premium.
The Richmond location on Swan Street puts you in one of Melbourne's classic eating and drinking strips. Northcote serves the inner north's creative class and young families. Coburg extends the reach further north, bringing 300 Grams' style to a more residential, multicultural area. Each location maintains the same menu and standards, making 300 Grams one of Melbourne's most reliable burger experiences regardless of which side of the city you're exploring.
Andrew's Hamburgers: Since 1939
| Address | 144 Bridport Street, Albert Park VIC 3206 |
|---|---|
| Website | andrewshamburgers.com |
| Price Range | $ (A$12 basic burgers, A$22 for The Lot, A$1-20 per person) |
| Specialty | Melbourne's original hamburger since 1939 |
| Must-Try | Andrews Burger with The Lot - A$22 |
Andrew's Hamburgers has been serving burgers from the same Albert Park location for over 85 years, making it Melbourne's original hamburger institution. When Andrew's opened in 1939, hamburgers were still a novelty in Australia, imported American culture slowly being adapted to local tastes. The fact that Andrew's still operates in 2025, still draws lines, still earns affection from Melbourne burger lovers—that speaks to more than nostalgia. It speaks to consistent execution of a specific vision of what a burger should be.
The menu reflects old-school Australian takeaway culture. Beef burgers, chicken, vegetable, and steak burgers form the core, supplemented by souvlaki, egg rolls, and wraps that signal the broadening of Australian fast food beyond pure Americana. Sides include potato cakes, dim sims, and spring rolls—the Chinese-Australian fusion items that became Australian classics in their own right. This menu reads like Australian food history, each item marking a moment when immigrant cuisine became Australian.
The Classic Beef Burger starts at A$12, a price point that feels almost impossibly reasonable for an established restaurant in Albert Park, a neighborhood that's gentrified considerably since 1939. The Andrews Burger with The Lot costs A$22 and delivers exactly what the name promises: everything on it. Egg, bacon, onion, tomato, cheese, pineapple, beetroot—additions that can be mixed and matched on any burger. Pineapple and beetroot together might horrify hamburger purists from other countries, but this is Australian burger culture, where sweet and savory have always mixed more freely.
Open Monday through Saturday 11am to 9pm (closed Sundays), Andrew's serves lunch and dinner without the extended late-night hours some Melbourne burger joints offer. Delivery is available through Uber Eats and Deliveroo, acknowledging modern expectations while maintaining the physical restaurant as a neighborhood institution. The location on Bridport Street in Albert Park means you're in one of Melbourne's more upscale beachside suburbs, yet Andrew's remains resolutely unpretentious—no craft beer list, no exposed brick aesthetic, just burgers executed the way they've been executed for eight decades.
Reviewers consistently mention that Andrew's represents "old school, traditional burgers," often with affection tinged by the recognition that this style is disappearing. As smash burgers and gourmet creations dominate Melbourne burger conversations, Andrew's continues doing what it's always done, serving a vision of burgers that predates most modern techniques and trends. That consistency, that refusal to chase contemporary burger fashion, has paradoxically made Andrew's feel almost avant-garde in its commitment to tradition.
Butcher's Diner: Progressive Meat in CBD
| Address | 10 Bourke Street, Melbourne VIC 3000 |
|---|---|
| Website | butchersdiner.com |
| Price Range | $ (A$9.50+ burgers, A$12 fried chicken) |
| Specialty | Premium Australian meat, cut and prepared on-site |
| Must-Try | Daily cuts burger + sesame fried chicken - A$9.50 + A$12 |
Butcher's Diner occupies an interesting position in Melbourne's burger landscape: a progressive, thoughtful diner showcasing premium Australian meat that's cut, cured, smoked, or aged on-site, then turned into simple, flavorful, classic dishes. Located at 10 Bourke Street in the CBD, Butcher's Diner serves Monday through Saturday from 11:30am until 1am, making it Melbourne's best late-night burger option for those wanting quality rather than greasy desperation food.
The burgers start at A$9.50 and feature cuts of the day, meaning the specific burger changes based on what meat is being featured. This rotating approach lets Butcher's Diner highlight different cuts and preparations while keeping the menu fresh for regulars. The milk buns provide a soft, slightly sweet base that's become standard in contemporary burger culture, offering structural integrity without the density of traditional hamburger buns.
Beyond burgers, Butcher's Diner serves lightly battered, sesame-spiked Japanese fried chicken at A$12—a nod to karaage that reflects Melbourne's deep engagement with Japanese food culture. Coney Island chilli dogs bring American diner nostalgia. Charcoal-grilled Creole salmon cutlets demonstrate that "diner" doesn't mean "only beef and fries." Greek pork skewers with crusty bread rolls and yakitori-style ox tongue, gizzards, livers, and duck hearts show the kitchen's willingness to serve cuts that mainstream restaurants avoid.
This broader menu makes Butcher's Diner more versatile than single-focus burger joints. You can bring friends with varied tastes or dietary restrictions and everyone finds something interesting. The focus on using the whole animal—tongues, livers, hearts, gizzards alongside prime cuts—reflects both sustainability and a butcher's practical knowledge that "waste not, want not" isn't just economic but often delicious.
The late-night hours matter significantly. Melbourne's CBD empties out after office workers leave, but the laneway bar scene, theaters, and clubs keep people in the city until late. Butcher's Diner fills the gap between "dinner" and "I need food before I go home at midnight" without forcing people to compromise on quality. A proper burger at 11:30pm on a Thursday, made from premium Australian meat prepared on-site, served in a thoughtful diner environment—that's the Melbourne food scene working exactly as it should.
Being in the CBD means easy access from anywhere in Melbourne via tram or train. It's not a destination in a trendy suburb where you need to plan the trip—it's convenient, central, and open when many other quality options have closed. For late-night workers, bar-hoppers, or anyone who wants a good burger after conventional dinner hours, Butcher's Diner has become essential.
Bar Margaux: The MGX Wagyu Experience
| Address | Basement/111 Lonsdale St, Melbourne VIC 3000 (door says "MGX") |
|---|---|
| Website | barmargaux.com.au |
| Price Range | $$$ (A$32 MGX burger) |
| Specialty | Wagyu burger in French bistro setting |
| Must-Try | MGX Burger (two 120g Wagyu patties, bacon, bone marrow Bordelaise) - A$32 |
Bar Margaux represents Melbourne burger culture at its most indulgent. Hidden in a basement at 111 Lonsdale Street behind a plain door marked only "MGX," this French bistro from the Heartbreaker team serves one of Melbourne's most premium burgers in an atmosphere that stays lively until 1am Thursday through Saturday (and until 11pm Tuesday-Wednesday). This is where burger enthusiasm meets proper dining culture, where A$32 feels justified rather than excessive.
The MGX Burger features two 120-gram Wagyu patties—that's 240 grams (about 8.5 ounces) of premium marbled beef. Wagyu's intense marbling means fat distributed throughout the muscle, creating butter-like richness when cooked. Crispy bacon adds smoke and salt. Organic sliced cheese melts into the meat. The milk-brioche bun brings subtle sweetness and enough structure to contain the substantial filling. But the signature element is the Bordelaise sauce made from bone marrow, red wine, shallots, and pepper.
Bordelaise is a classic French brown sauce, and making it properly requires reducing wine with shallots, then enriching with bone marrow and seasoning with cracked pepper. Bone marrow contributes unctuousness and deep savory notes that amplify the Wagyu's richness rather than masking it. The sauce transforms this from "expensive burger" to "serious culinary creation that happens to be burger-shaped." Served with frites (because this is a French bistro, not a burger joint that happens to be fancy), the MGX Burger justifies its position as one of Melbourne's premium burger experiences.
Bar Margaux offers Golden Hour specials from 5-7pm and 10pm-midnight daily, potentially including burger specials that make the A$32 price more accessible. The late-night timing means the MGX Burger competes with post-dinner cravings rather than dinner itself—this is what you order at 11pm on Friday when you want something substantial and excellent, surrounded by dark, lively French bistro atmosphere.
The basement location, the coded door signage, the late hours, the cocktail program—Bar Margaux is designed for people who want the burger experience wrapped in a larger evening out. You're not grabbing a quick burger; you're settling into a space, probably having drinks, definitely spending time. That context makes the A$32 burger feel appropriate rather than inflated. You're paying for Wagyu beef prepared properly, for bone marrow Bordelaise sauce made from scratch, for French bistro service and atmosphere, for being open when others have closed.
Phone (03) 9650 0088 for reservations, recommended for weekends when the basement fills with Melbourne's late-night dining crowd. This is premium burger culture Melbourne-style: sophisticated, ingredient-focused, French-inflected, and unabashedly indulgent.
Royal Stacks: Melbourne's Burger Empire
| Address | 12 locations including: Crown Melbourne (Shop 86, 8 Whiteman St, Southbank); 470 Collins St CBD; Emporium Melbourne (and more) |
|---|---|
| Website | royalstacks.com.au |
| Price Range | $$ (A$15-25 estimated per person) |
| Specialty | Pasture-fed Australian beef across 12 locations |
| Must-Try | Pasture-fed beef burger with golden fries |
Royal Stacks has achieved what many burger restaurants attempt but few accomplish: scaling to twelve Melbourne locations while maintaining quality and consistency. From Crown Casino in Southbank to Collins Street in the CBD to Emporium Melbourne's shopping complex, Royal Stacks has positioned itself as Melbourne's accessible, reliable, quality burger option—the place you can count on regardless of which part of the city you're in.
The menu centers on pasture-fed Australian beef burgers, emphasizing the provenance and farming method. Pasture-fed (grass-fed) beef has different characteristics than grain-finished: leaner, with more pronounced beef flavor and those subtle mineral notes that come from cattle eating varied grasses rather than controlled feed lots. For Australian consumers increasingly concerned about farming practices and environmental impact, pasture-fed beef signals both ethical and flavor considerations.
Beyond beef, Royal Stacks offers crispy fried chicken burgers and "delicious vegetarian and vegan options"—language that suggests these aren't reluctant accommodations but genuinely good versions. Sides include golden French fries, potato gems (Australian tater tots), indulgent milkshakes, and frozen yogurt desserts. The breakfast menu runs until 11am daily, acknowledging that "burger for breakfast" is a legitimate choice in modern Melbourne food culture.
The Crown Melbourne location at Shop 86 on the ground floor puts Royal Stacks inside one of the Southern Hemisphere's largest entertainment complexes—casino, hotels, restaurants, theater. It's tourist-heavy but also serves locals who work or socialize in Southbank. The Collins Street CBD location at 470 Collins serves the office lunch crowd and after-work diners. Emporium Melbourne integrates Royal Stacks into a major shopping center, making it accessible during retail therapy missions.
Reviews mention that Royal Stacks sits on "the higher side for burgers," with some noting the price-to-value ratio could be better. This positions Royal Stacks above fast food but below premium one-off burger specialists—a middle tier that offers quality ingredients and pleasant environments at prices that won't shock but won't thrill deal-seekers either. The trade-off is convenience and reliability: twelve locations mean you're rarely far from a Royal Stacks, and consistency across locations means you know what you're getting.
For visitors to Melbourne, Royal Stacks offers a safe bet—quality Australian beef in burger form, available at tourist-friendly locations like Crown and Emporium. For locals, it's the backup plan: when your first choice is closed or too far, when you're already at Crown or Emporium, when you want a decent burger without research or risk, Royal Stacks delivers. That reliability, that scaling of quality across twelve locations, represents a different kind of burger success than chasing world rankings or cult status.
Frequently Asked Questions
What's the average price for a burger in Melbourne?
Melbourne burger prices range widely: A$9.50-22 at classic spots like Butcher's Diner and Andrew's Hamburgers, A$14-19 at quality mid-range places like 300 Grams and Charrd, and A$32 at premium locations like Bar Margaux. Expect to pay A$20-40 per person total including sides and drinks at most places.
Which Melbourne burger place has the best vegetarian and vegan options?
300 Grams is frequently praised for "killer meat-free options" with dedicated vegetarian and vegan burgers at A$14.50-17.50. Royal Stacks emphasizes their "delicious vegetarian and vegan options" across all twelve locations, making plant-based burgers consistently available throughout Melbourne.
Do I need reservations at Melbourne burger restaurants?
Most casual burger spots operate first-come, first-served. However, Bar Margaux accepts and recommends reservations, especially for weekend nights—call (03) 9650 0088. Charrd doesn't take reservations and often has lines, arriving early increases your chances of getting burgers before they sell out.
Which Melbourne burger place is best for late-night dining?
Butcher's Diner serves until 1am Monday-Saturday, making it Melbourne's best late-night quality burger option in the CBD. Bar Margaux stays open until 1am Thursday-Saturday (11pm Tuesday-Wednesday) and serves their A$32 MGX Wagyu burger as part of the late-night supper menu.
Where can I find the world-ranked burger in Melbourne?
Charrd at 74 Lygon St, Brunswick East (order at side door on St Phillips Street) serves the burger ranked 14th best in the world and 3rd in Australia. Open Thursday-Friday 4-11pm, Saturday-Sunday 12-11pm (closed 4-5pm). They sell out regularly, so arrive early.
What makes Melbourne's burger scene unique?
Melbourne burgers embrace Australian classics like beetroot and egg toppings ("the lot") alongside modern techniques like smash burgers and premium Wagyu. The scene balances 85-year heritage spots with world-ranked newcomers, late-night culture with premium dining experiences, and multicultural influences with grass-fed Australian beef focus.
Conclusion
Melbourne's burger scene in 2025 demonstrates the city's culinary maturity—comfortable enough with tradition to maintain an 85-year-old institution like Andrew's Hamburgers, confident enough to innovate that a tiny takeout window can earn world recognition within months. From Charrd's global ranking to 300 Grams' balance of nostalgia and modernity, from Andrew's steadfast preservation of 1939 recipes to Bar Margaux's Wagyu-and-bone-marrow indulgence, these six restaurants showcase different visions of what burgers can be.
What ties Melbourne's burger culture together is the commitment to quality at every price point. Whether you're spending A$12 at Andrew's or A$32 at Bar Margaux, you're getting thoughtful preparation, good ingredients, and execution that respects both the burger format and the customer. Butcher's Diner proves late-night food doesn't mean compromised quality. Royal Stacks demonstrates that scaling to twelve locations doesn't require sacrificing standards. 300 Grams shows how embracing Australian burger tradition with beetroot and egg can coexist with modern vegetarian innovation.
Melbourne burger culture also reflects the city's late-night energy and accessibility. Multiple spots serve well past traditional dinner hours, feeding the crowds from laneway bars, theaters, and clubs without forcing them to settle for chain fast food. The range of locations—from CBD basements to Brunswick East takeout windows to Albert Park institutions to Southbank casino complexes—means quality burgers exist throughout Melbourne, not concentrated in a single trendy neighborhood.
Whether you're chasing world rankings at Charrd, experiencing Australian burger history at Andrew's, exploring French bistro luxury at Bar Margaux, or just wanting a reliable burger from Royal Stacks' twelve locations, Melbourne delivers. The city that once imported American burger culture has transformed it into something distinctly Melbourne: quality-obsessed, culturally diverse, tradition-respecting, innovation-embracing, and absolutely delicious.