The first Better Burger store opened in Auckland in May 2014, with a line that stretched the length of Britomart’s Galway St. The concept was simple: make burgers that are convenient and affordable, but with super fresh, high quality, locally sourced ingredients.
It’s just a year later and Better Burger has now opened the doors to its second store on Auckland’s Vulcan Lane just last week. They are steadfastly committed to giving New Zealanders the opportunity to eat better fast food by using top quality, locally sourced ingredients, that are fresh and never frozen. Such is the commitment to the freshness of the ingredients that no Better Burger kitchen has a freezer or a microwave.
Better Burger’s buns are baked fresh every morning by local Auckland bakery, Loaf, with a special recipe that uses honey (they are quite literally ‘honey buns’). The meat – one hundred percent beef brisket – arrives daily from a local butcher, which is then rolled and pressed on site. The potatoes and onions arrived twice a week directly from Balle Brothers farm in Pukekohe. The tomatoes and lettuce are delivered fresh every single morning. Mushrooms come from Te Mata Mushroom farm in Hawkes Bay. The cheese is made with love by Mainland Cheese, and the pickles are pickled on site. And finally, the “secret sauce” is made by hand by the chefs each and every day. Nothing is processed, packaged, frozen, or shipped from afar.
These ultra fresh ingredients are crafted into a simple menu of just four burgers – a hamburger, cheeseburger, double cheeseburger, or vege burger that can be accompanied by fries and a shake or soda. The burgers offer incredible value for money, priced between just $5 and $7. Make it a combo with fries and soda and it’ll still only set you back $12.50.
The level of care and attention to detail is reflected in the new Vulcan Lane store fit out. Designed by renowned architect Nat Cheshire, it is simple, clean and no-fuss, yet finished with high quality American oak, concrete columns and an open view kitchen.
With a winning formula that’s proven to be hugely successful in its first year, the Better Burger team is confident that they can challenge the soggy buns and formulaic drudgery of typical fast food in New Zealand. They won’t stop at Auckland only; they have bold plans to open more stores across New Zealand in the not too distant future.
