Burger school
"Craft" gets printed on a lot of menus. Here's what the word actually means, how to tell if a kitchen backs it up, and where the whole idea came from.
A craft burger is defined by house-made components (buns, sauces, pickles), quality traceable sourcing, and chef-driven technique — not by a premium price tag or the word "craft" printed on a menu. Below is the full breakdown, guide by guide.
"Craft burger" is one of the most used — and most abused — phrases on a restaurant menu. Sometimes it describes a real, deliberate way of running a kitchen. Sometimes it's just a word. This page is the index: a short overview of what the term actually means, how to check if it's genuine, where the ingredients come from, and how the whole movement got started — with a link through to the full guide on each piece.
What the word "craft" is actually supposed to describe, and how it differs from nearby terms people mix it up with.
Defined by house-made components, quality sourcing, and chef-driven technique — not just a premium price tag.
Read the full guide →Designed with the same culinary thinking as any restaurant dish — intentional ingredients, precise technique, no shortcuts.
Read the full guide →Gourmet refers to premium ingredients. Craft refers to a making philosophy. Two entirely different things.
Read the full guide →Craft is about technique and consistency. Artisanal is about handmade, small-batch production. They're not synonyms.
Read the full guide →The label proves nothing on its own — here's how to actually check, and where BB52 stands against its own claim.
A direct check against BB52's own claim — house-made buns, sauces and pickles, 100% Australian beef.
Read the full guide →A five-point checklist anyone can use in under a minute, at any restaurant.
Read the full guide →In practice, yes — scratch-made buns and sauces skip the preservatives and stabilisers mass production needs.
Read the full guide →The ingredient-level decisions that separate a craft kitchen from one that just uses the word.
The restaurant produces key components from scratch daily — and here's why that changes the burger.
Read the full guide →House-made sauces let the kitchen control flavour and avoid artificial additives — a taste no commercial product replicates.
Read the full guide →Reducing the steps between producer and plate — keeping ingredients fresher and supply chains transparent.
Read the full guide →Where the craft burger movement came from, and why it's held up rather than faded like a typical food trend.
Began in the early 2000s as chefs applied fine-dining standards to an everyday format. Here's how it happened.
Read the full guide →It doesn't behave like one — two decades of steady growth rather than a spike and a fade.
Read the full guide →House-made buns baked fresh, sauces and pickles made daily from scratch, 100% Australian beef sourced for quality — the same craft-kitchen thinking behind every guide on this page. See the menu →
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