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FOOD & DRINK

Ze Pickle Are Bringing Their Epic Burgers to Sydney

Prepare yourself for creations like the crispy chicken and mac 'n' cheese waffle burger.
By Sarah Ward
December 23, 2015
  shares

Ze Pickle Are Bringing Their Epic Burgers to Sydney

Prepare yourself for creations like the crispy chicken and mac 'n' cheese waffle burger.
By Sarah Ward
December 23, 2015
  shares

It's the news Sydney burger lovers have been waiting for, even if they didn't know it yet. After setting up shop in Burleigh Heads and recently branching out to Brisbane, Queensland's Ze Pickle is forging ahead with their expansion plans. Next stop: Surry Hills.

Foveaux Street will be your new go-to burger locale — or it will be on a yet-to-be announced date in February next year. Sure, you can't quite start counting down the days until you can lock your chops around a Pablo Escoburger (that's ground wagyu beef, cheese, guacamole, queso, smoked jalapeños, corn chips and optional pulled pork), but you can make trying every one of their meat and bread combos your new year's resolution.

Ze Pickle's mouthwatering menu also includes the crispy chicken and mac 'n' cheese waffle mayhem that is the 4.20AM, as well as the Triple Loco: an infamous tower of beef, cheese, bacon and pork in-between grilled cheese sandwiches. If your tastebuds aren't already trembling with excitement, a quick squiz at their Instagram feed will do the trick. Case in point:

A photo posted by zepickle (@zepickle) on

When it comes to Queensland's favourite greasy treats making inroads into New South Wales, Ze Pickle follows in the footsteps of Doughnut Time, which has just started opening stores around Sydney. However, that's not the only thing they have in common, with the two about to join forces to unleash the ultimate sweet and savoury mashup. The word you're looking for? It's yum.

Ze Pickle's Sydney store will be opening at Shop 6, 17-51 Foveaux Street, Surry Hills sometime in February 2016. For more information, keep an eye on their Facebook page.

Published on December 23, 2015 by Sarah Ward

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