Betty’s Burg­ers opens up in the CBD.

Sunday Herald Sun - Stellar - - Contents - BETTY’S BURG­ERS: RE­VIEWED BY ME­GAN MILLER

MEL­BOURNE needs an­other burger joint like Pete Evans needs a spray tan.

We al­ready have flip­ping-good buns from Royal Stacks, 8 Bit, Burger Project and soon-to-land Shannon Ben­nett’s Benny Burger chain. So, in a sat­u­rated mar­ket, is there room for an­other?

Ap­par­ently, yes. Big in Queens­land, Betty’s Burg­ers lobbed in the CBD in De­cem­ber to lines so long crowd con­trol was called in. On a re­cent Fri­day lunchtime visit, the burger bounc­ers have gone but the queue re­mains.

Betty’s, named af­ter owner David Hales’ grand­mother, be­gan in Noosa. El­iz­a­beth St, where the cute, shin­gled­shack look echoes the Hast­ings St orig­i­nal, marks Betty’s fourth venue, the first out­side the Sun­shine State.

Friendly staff were plen­ti­ful, de­spite cus­tomers do­ing a lot of self-ser­vic­ing. With those din­ing in, tak­ing away or col­lect­ing phone or­ders con­gre­gated in the same area, things can get cramped. They prom­ise a bun in your hand in 6-8 min­utes but not on this busy shift.

Choose from a clas­sic beef burger, or chicken, pork, mush­room and one for kids. Carb-dodgers can get a Betty bare, wrapped in let­tuce in­stead of bread.

The clas­sic was sim­plic­ity plus – a charred, juicy, well-sea­soned patty of grain-fed An­gus, but­ter let­tuce, tomato, onion, cheese and tangy spe­cial sauce, on a soft, sweet bun. The pork bun housed three slices of well-ren­dered belly but the fries were un­der­whelm­ing, mak­ing onion rings the bet­ter op­tion.

Apart from thick­shakes and soft drinks, you can get beer, cider and vino by the glass. The chain also sells “con­cretes”, cus­tard ice cream blended with your choice of sugar (think fairy floss, hon­ey­comb or hot fudge sauce).

Are the burg­ers bet­ter at Betty’s? They’re good and the fit-out is fun. Betty is sure mak­ing her name in this burger-lov­ing town.

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