Few people take their burgers as seriously as Neil Perry. If you want proof of his devotion, maybe have a look at his Burger Project portfolio – 12 restaurants across Australia, each dedicated to producing burgers made from nothing but quality ingredients. The latest location to open to the public is Brisbane’s second (its first location opened in South Bank earlier this year), situated in a prime location on Edward Street. The brand’s approach to ‘fast food with slow food values’ is perfect for CBD diners seeking something quick and casual that doesn’t leave them wanting. If you are still doubting Burger Project’s commitment to mastering the culinary art of, well, burger building, just take a look around. The writing is on the wall, literally – the walls are covered in murals that pay tribute to Burger Project’s focus on sustainable practices and products.

Should you be unfamiliar with the menu at Burger Project, allow us to give you the skinny (or the big, seeing as the menu is pretty substantial). Diners can order from a selection of handcrafted burgers featuring fillings such as grass-fed Cape Grim beef (ground on site), free-range Lilydale chicken, crumbed confit mushroom, and even bun-less burgers in a bowl. The finger-lickin’ fries come dusted with your choice of plain, chipotle chilli or Sichuan pepper salt and can also come with a serve of sour cream dip with bacon and chive for some moreish accompaniment. Sodas and iced teas are shaken, spritzed and brewed in-house, while house-churned soft serve comes topped with the likes of blueberry compote, toasted coconut and crushed meringue, and praline and white chocolate. Burger Project is also licensed – so if you and your office cohort are seeking a casual spot for knock-off eats and drinks then consider happy hour sorted.

Burger Project Brisbane City is open and cooking. To get more information, click over to our Stumble Guide.