Do not call Betty’s Burgers and Concrete Co an “eatery”.
“We don’t see Betty’s as a burger eatery,” says David Hale, the founder of the Queensland-based boutique burger chain.
“Anyone [who] has dined with us knows it’s all about the experience – our burgers are the freshest, juiciest and we think some of the best around.”
The lines don’t lie. The restaurant’s recent expansions into Brisbane launched with throngs of people queued outside.
Hale started the business in Noosa in 2014. The 1950s-inspired burger shack now has 17 outlets across the country. Its first Adelaide restaurant opened on December 30 in the old American Apparel store on Rundle Street.
The more-than-a-century-old building has housed a bunch of temporary businesses since the US clothing store’s closure several years ago.
“We chose Rundle Street after a long search to enter the Adelaide market,” Hale says. “Betty’s has become an iconic burger brand and Rundle Street is iconic to SA.”
The menu is built around a staple burger, the Betty’s Classic, which sells for $10 and is a deliciously simple cheeseburger. Southern fried chicken, crispy pork belly and fried mushroom are some of the other main players on the list (you can swap in a gluten-free bun or order it bare – no bun, just a lettuce wrap), as well as thick shakes, wine, beer and soft drinks. The kiosk is filled with jars of sweets and Coca-Cola fountains.
The “concrete” in the name – which leaves many scratching their heads – is the name of the frozen custard Betty’s serves, which is made in-house and served with custom mix-ins such as New York cheesecake, choc-chip cookie dough and bits of glazed doughnuts.
The fit-out by Sydney-based Paul Kelly Design continues the brand’s signature “weather-beaten beach shack” vibe. There are wooden shingles, timber panelling and a whole lot of plastic ferns hanging from the roof.
Betty’s Burgers and Concrete Co
211/215 Rundle St, Adelaide
Sun to Thu 11am–10pm.
Fri & Sat 11am–11pm