At Fritzenberger we keep it fritzensimple. Our burgers are the classics, rebuilt using chef sourced local ingredients to deliver taste, texture, balance and all the foodie bullshit you want to know is on your plate but are usually too hungry to ask about. It’s all in there. Skip to the bottom if you’re ravenous, or read on if you’re curious.
The beef is 100% grass fed and sourced from the Byron Bay Hinterland. The cows are happy enough right up until the end and then they hand us their best chuck and skirt cuts which we mince at a calculated gauge with our secret ingredient: dry aged beef (not so secret now).
That’s the quality foundation of all of our beef burgers that we then house in a soft, squishy milk bun, which is toasted. Depending on the burger you choose, we add hydroponic lettuce, vine ripened tomato, our own house-made pickles (with just the right vinegary, briny bite to them), and if you’re a vegetarian we substitute a panko crumb, swiss cheese-injected fresh field mushroom from the Sunshine Coast.
And then there’s the frites.
At Fritzenberger, the frites are not a forgotten side dish. You could be forgiven for thinking they’re the main act because we treat them with the same, possibly even a greater amount of care and invention.
If you dine at Fritzenberger, we don’t frown on you if you ask for the salt and pepper. We encourage it. And we provide more than just those two humble seasonings. We create inventive seasonings to go with your frites and we let you add more if you want to. Seasoning is always in season at Fritzenberger.
Of course there’s so much more on our menu than frites and beef burgers. And for those of you who couldn’t be bothered reading the above, click the button below to view the full menu.