What happens when three young fine dining chefs open up a burger joint? Burger Head is what.
“We found ourselves driving to the city in search of burgers – really good burgers,” says co-owner Joshua DeLuca, “and we thought we can’t be the only ones doing this – there must be other people doing the same.”
DeLuca and his business partners, Richard Borg and Timothy Rosenstrauss, have been shaking up the burger scene in Penrith since the beginning of the year and the burger explosion is set to continue for Sydney’s western suburbs, with the launch of a second store in Beaumont Hills in the next fortnight (only just announced!).
They're still in their 20s but the trio have quite the CV between them, having worked at Ormeggio, Quay, Momofuku Seiobo and Master, the latter of which is where they came together and decided to make their bubbling chatter a burger reality.
DeLuca grew up in Blacktown and Borg in Mulgoa, so he says “we decided to bring a [burger] place back home, pretty much halfway between where we grew up." DeLuca explains that Penrith was “the perfect fit” and after location hunting, the three really wanted to bring something to the western hub that was missing.
Timothy Rosenstrauss, Josh DeLuca and Richard Borg met in fine dining restaurants before opening Burger Head. Source: Burger Head
Like most new restaurants, there were massive risks attached, especially since the guys financially backed the business themselves. But this is one venture that has paid off.
The reception has been “crazy” DeLuca tells SBS. While they’ve had their initial bumps, overall it’s been really positive; they’ve even picked up some in their first few months on the scene.
Borg is in charge of the food and Rosenstrauss keeps on top of the burger market and what’s on trend. But the last thing Burger Head wants to be is a “monster burger” joint. “We want a product that is simple in its construction, one that you can taste the care that goes into the food,” DeLuca says. 
A focus on quality, housemade condiments, locally-sourced ingredients and creativity has made Burger Head a locals haunt. Source: Burger Head
Back to basics
With burgers being hot property right now, DeLuca tells SBS, “For us doing the basics really well is what we’re all about.”
In just a few months, they've become a locals hangout; a place that invites everybody to come and enjoy their fine dining skills in an affordable and casual setting.
“We wanted to bring an affordable product to a lower socio-economic area and we’re trying to do as much as we can in-house and really focus on quality along the way. Everything from the bread, to the sauce to the meat – it all counts,” DeLuca explains.
Their menu lineup includes the trusty and highly recommended cheese burger (Angus beef patty, onion, pickles, cheese, their homemade BH sauce and mustard mayo); The Clucker (fried chicken and pickled onions); and the plant-based Mike Tyson (smoked mushroom, crispy kale and coleslaw).
Burgers come with fries (yes, the combo gods are smiling down on you) and a weekly specials menu lets the team flex their creative skills.
Word to the wise: If Twisties are your bag, then give their current OTT special a red-hot go - a Twisties-infused milk bun filled with a smashed Angus beef patty, cheese Twisties mayo, bacon jam, American melty cheese, dill pickles, onion, bacon jam and mustard mayo. Add a few whole Twisties sandwiched in between it all, because – why not?!
Burger Head is certainly showing it’s ready to stack up with the best of them.
is open Mon to Sun. 11:30am-2:30pm and Sun to Wed 6pm-9pm and Thurs to Sat 6pm – 9.30pm; Shop 17/98 Henry Street, Penrith.
