BEST TO THE VEST
AN 8 YEAR EVOLUTION
Superior Burger was born out of 8 years of dedication bettering Sydney’s burger experience through its big brother, Pub Life Kitchen.
For years we have toyed with the idea of opening a stand alone burger joint along side our restaurants, because its what the people want.
We knew it had to be more than just a shop; it needed to be more than just an eatery; we had to deliver a burger eating experience that made us proud to open our doors daily.
Superior Burger is just that. The humble burger delivered with restaurant depth and principles.
We worked with local suppliers over a 6 month period to shape the menu. We took the opportunity to collaborate with the local farming community and understand the characteristics of their produce. We love our producers and you deserve to know who they are.
Our beef is farmed in the Hunter Valley at Emerald Hill Farm by Mark Hopkinson. The cattle graze only on luscious grass, drink spring water and are free of antibiotics and hormones. The cows are processed organically at which point we begin our unique process of salt ageing the meat for 10 days prior to processing them into patties made in house daily.
All of our vegetables are grown by Lin who runs her 60 acre farm along side her family home at Horseley Park. Lin has a road side stand, pop by some time and support your local.
Our bread is made from Australian organic flour and natural local honey, theres no need to fill it with nasties to make it taste good.
La Ionica is our chosen brand of poultry which is hormone free and processed without chlorine or chemicals.
THE SUPERIOR EXPRESS