A casual burger joint in the heart of Busselton lures crowds for its buns, patties and house-made condiments.
On the main street of Busselton, Burger Bones has become an essential part of the region’s dining scene thanks to “Coops Deville” Cooper and his quest for burger perfection. Buns are fermented for 24 hours before steaming and toasting, which results in a superior bun with integrity and structure to hold up to the juicy (local, grass-fed) chuck patty. The classic burger – The Yellow – is built from a balanced ratio of meat, American cheese, dill pickle, salad and mustard mayo. Other picks include the Sauerkraut Royale, with a healthy dose of pickle, mustard and Dunsborough ’kraut, and the Dirt Box, complete with maple-bourbon bacon.
Buns are fermented for 24 hours before steaming and toasting, which results in a superior bun with integrity and structure.
Of course, a burger experience isn’t complete without fries, and they don’t disappoint – fluffy on the inside, crunchy on the outside, and dusted with an addictive secret seasoning. The attention to detail extends to house-made condiments and a selection of drinks spanning local softs and US imports. There’s generosity, too, in the vegan offers and the option to BYO, although there’s hope to soon stock craft beers and local wines to drink-in. The menu may be small, but it’s perfectly formed with the star of the show the unadulterated burger.
