Mary’s in Sydney is like what Huxtaburger is to Melbourne; it’s a stark divider from the before, where burgers are limited to either fast food, or sandwiches slapped carelessly together on the counter of a fish and chip shop. Their arrival marked the beginning of a change in the burger scene in their respective cities. All of a sudden, the burger was elevated beyond a greasy hangover cure. In came the brioche buns, the good quality beef (with the cheese melted over the top, of course), and the hunt for the perfect combination of sauces that makes you want another burger the moment you’ve finished your first.
