Shannon Bennett, the head chef of Vue de Monde is the latest high-profile chef to open up a fast-food joint. The culinary mastermind behind Melbourne’s three-hatted restaurant has opened Benny Burger, a burger shop in Richmond.
Benny Burger, which opens on Saturday, 17 June, is inspired by Bennett’s dad, Benny, who showed Shannon “just how good a burger could be”.
The secret to the Benny Burger is organic, sustainable ingredients. Benny Burgers source Wagyu beef from Blackmore’s, hand-caught fish from Mark Eather, eggs from the free-range hens of Goulburn Valley Farm and cheese from South Australian local farm, Schulz Organic Dairy.
You’ll be able to purchase all day brekky burgers including the Apprentice (bacon and fried egg) or the Tradie (beef, bacon and egg); vegetarian burgers like the Yoga Burger (beetroot and chickpea patty) as well as all your humble cheeseburger staple, the Cheesy Burns.
And like every good burger restaurant, there’s fries (including the option to ‘load’ them); salads and desserts.
