Forget the McChains and greasy teenagers on the minimum wage – the real burger is back – back on the menu in Sydney’s top dining hotpots that is. And we’ve singled out three of the best beefy bites in Sydney.

Gundooee Organic Grass Fed Wagyu Burger

Plan B by Becasse: Becasse.com.au

204 Clarence Street Sydney

Justin North’s diminutive little café Plan B offers a succinct but succulent range of tempting sandwiches, sausages rolls and salads. What has really put this little joint on the map, however, is North’s 600 day grain feed wagyu burger. This deliciously juicy patty is the star of the show, with the addition of roast beetroot showing North’s Kiwi heritage. What’s more this burger reflects amazing value at only $10 a pop.

David Blackmore’s Full Blood Wagyu Hamburger

Rockpool Bar & Grill: Rockpool.com

66 Hunter Street Sydney

Neil Perry’s Rockpool Bar & Grill concept has been a huge success and we’re firm believers that it’s their beaut burger that’s bringing the punters back. David Blackmore is a Victorian farmer renowned for his full-blood, highly marbled, high-fat wagyu beef. It is this artisan product, combined with zuni pickle, gruyere, and bacon in between a brioche bun that forms the city’s most indulgent burger. Order onion rings on the side with their home-made tomato ketchup. $31 for the combo, but worth every last mouth-watering cent.

‘The Cheeseburger’

Lotus: Merivale.com

22 Challis Avenue Potts Point

Dan Hong’s ‘The Cheeseburger’ is a newcomer to the burger inner-sanctum having been on the Lotus menu for only about three weeks. This cheeky little number features a sweet, fluffy, sesame seed bun custom made by Bourke Street Bakery. Wagyu beef brisket forms the patty, cooked medium rare, and condiments are kept simple – caramelised onion, pickle, bacon, cheddar, and  tomato ketchup. Only $16, but you’ll find it hard to stop at one.