Burger Project will open on Bourke Street on 10 January, expanding the chain’s Melbourne presence.

The venue is spread across two levels and is a 170-seat store which accommodates 100 customers downstairs, 30 outside and 40 upstairs in a dedicated bar space.

The new-format store is the fourth in Melbourne and will utilise GPS buzzers that combine the speediness of ordering at the counter with the convenience of having meals delivered to the table, so guests no longer need to wait counter-side for orders.

Self-serve soda dispensers will offer unlimited refills and the Bourke Street store will launch with an expanded craft beer portfolio and burger-beer pairings which are available at all 13 stores nationwide.

The menu features 11 options including 36-month, grass-fed Cape Grim beef, free-range Lilydale chicken as well as a vegetarian crumbed confit mushroom option.

The Bourke Street venue will also run a Limited Edition series of flavours that will change every eight weeks.

The first limited burger is The Mexican, which is loaded with chilli salsa, guacamole, lettuce, tomato and sour cream. Korean and Japanese Limited Edition flavours are in development.

“Burger Project’s sustainable philosophy and devotion to the highest quality ingredients is unaltered, however Bourke Street marks three years, three states and the 12th store for the business, so it’s time for a few nips, tucks and enhancements,” says Rockpool Dining Group culinary director Neil Perry.


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