Better Burger

Better Burger set out to make fast food a little better: deliciously simple burgers made with fresh, locally sourced ingredients, served quickly at prices that do not break the bank. The beef patties are fresh rather than frozen, the chain buys from local farmers, and every burger, fry and drink goes out in packaging that is 100% compostable.

The brand now has restaurants across Auckland, from Ponsonby and the CBD to Sylvia Park, Botany and the airport, and has spread south to Christchurch and Tauranga. It runs an app for ordering and offers catering for events.

The menu is short. The burgers come on soft brioche buns with the house secret sauce, pickles, tomato, lettuce and red onion, with a 100-gram beef patty, single or double; there is a smashed double, a BBQ bacon double, fried chicken burgers and a crumbed Portobello mushroom burger the brand calls irresistible. Combos come with hand-cut fries.

Restaurants around Auckland, plus Christchurch and Tauranga.

• Hungry Jack's (Australia, since 1971). Burger King by another name, because in Australia the name was already taken. Also built on beef, a special sauce, cheese and a double stack.
• Huxtaburger (Australia, since 2011). Melbourne’s cult smash-burger bar, born as the casual offshoot of a hatted Collingwood restaurant. Also built on beef, a special sauce and cheese.
• Burger Urge (Australia, since 2007). Brisbane’s gourmet burger chain, as famous for its provocative marketing as its burgers. Also built on beef and cheese.
• Ribs & Burgers (Australia, since 2011). An Australian grillhouse chain started by butchers: flame-grilled burgers, Wagyu doubles and racks of slow-cooked ribs. Also built on beef and cheese.