Short black

Scott Bolles

Stiff competition: GoodTime burgers will have to contend with Chur Burger at the London Hotel in Paddington.
Stiff competition: GoodTime burgers will have to contend with Chur Burger at the London Hotel in Paddington. Photo: Steven Siewert

If raffled meat trays and discount steaks illustrate the historic speed with which Sydney pubs jump on a trend, the city's current burger craze is perhaps set to usurp them all.

When GoodTime Burgers opens at The Eastern in Bondi Junction in a fortnight, it won't be tucked away in a corner. It will reside front and centre in the pub's main ground floor bar. Its candy-striped booths, California milkbar vibe and brie-topped burgers might make veterans of the six o'clock swill era choke on their Resch's.

Pub baron Andrew Lazarus argues the burger craze is so hot – both domestically and overseas –  he has plans to expand it at his own group of pubs and elsewhere.

"It is generational change. I've got a 21-year-old and all he talks about is burgers," Lazarus adds.

The publican toured some of the world's best burger outlets, cherry-picking ideas, including a cheese-stuffed burger pattie.

But he won't have it his own way in the pub sector.

Publican Ben May recently opened a spin-off of Warren Turnbull's Chur Burger at the London Hotel in Paddington. May says Chur Burger Liquor has been such a success he'll expand it to the Harbour Bar, on Manly Wharf, before Christmas.

Publican Fraser Short has also jumped on the trend, opening Parlour Burger at The Morrison on George Street with former fine dining chef Sean Connolly at the grill face.