With house-made everything and old-school service, championing classic burger flavours is at the heart of this busy Busselton burger bar.
In a time where the contents of a burger can be almost anything, Burger Bones keeps a steadfast approach to classic fillings. While off-menu specials and a ‘secret menu’ (you’ll have to figure out what to ask for if you want to hack this one) offer intrigue, it’s Burger Bone’s commitment to uncomplicated flavour combinations and quality ingredients that keeps locals, and those from further afar, coming through the doors.
It’s Burger Bone’s commitment to uncomplicated flavour combinations and quality ingredients that keeps locals, and those from further afar, coming through the doors.
The first thing you’ll notice is how weighty the burgers are, thanks to coarsely ground grass-fed chuck beef patties with zero filler, pressed hard onto the grill to yield crisply frayed edges. Buns are soft but have enough integral chew to hold up to generous dousings of sauce, pickles and cheese, while the subtle changes within each burger really set them apart, like in the sauerkraut royale where housemade kraut is generously stacked atop dill pickles, mustard mayo and Swiss cheese.
Fries and tater-tots, either ‘loaded’ or not, will do the trick for sides, while drinks, either BYO or picked from a small list of local beers and wine, are as simple as the service is quick and unpretentious – all the better to help you focus squarely on what remain some of the state’s very best burgers.
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