A fresh gourmet burger joint is set to land in Cygnet River, Kangaroo Island, this Autumn. In early April, Kangaroo Island Spirits (KIS) will welcome Beastie Burgers to its charming, rustic cellar door, offering a delicious new food option that pairs perfectly with the refined flavours of KIS gin and tonics.
Operating from the distillery’s existing food van, Beastie Burger owner Steve is confident he’ll be packing big flavours into the small space.
Although Beastie Burgers will be based at KIS, it will operate as an independent business with its own identity. However, Steve hints at future collaborations. “We’ll work together for special projects,” he says. “I’m hoping to enhance the gins with what I do, offering food that draws people in for both the burgers and the gin.”
The cellar door at Kangaroo Island Spirits is already a hidden gem, with its rustic charm and warm, welcoming vibe—so it’s pretty exciting that Beastie Burgers is setting up shop there! Picture this: enjoying a mouthwatering burger surrounded by the distillery’s lush garden, native botanicals, and engulfed in its cosy atmosphere.
The cool, laid-back setting of the cellar door makes it the perfect spot to indulge in a delicious meal while sipping on KIS gin. It’s the kind of place where the flavours are as rich as the surroundings, and the experience feels as much about the atmosphere as it does about the food and drinks.
Steve has a solid formula for making mouthwatering burgers, starting with the patty—a blend of 80% premium beef mince and 20% pork belly. “The pork belly keeps the burger juicy while grilling, adding delicious flavour,” he explains. The patties are simply seasoned with salt and pepper to let the quality meat shine.
The signature dish will be the Beastie Burger, featuring a beef and pork patty, American cheese, pickles, bacon, burnt onions, housemade burger sauce, and ketchup. Another standout will be the cheeseburger with liquid gold cheese, parmesan crisps, streaky bacon, and the trademark burger patty.
But the most exciting creation? The Fire Beast Burger! Spice lovers and challenge seekers will want to try this one, with housemade chilli chutney, black pepper couli, and a generous helping of smoked jalapeños. Good luck!
If, like me, you judge a burger by its bun, Steve has made a thoughtful choice to use Martin’s Famous Potato Rolls, an American brand of potato bun known for its perfect balance of sweetness and softness.
Eventually, Beastie Burger will pair its menu items with the range of gin cocktails on offer at the distillery.
How did it all come about? Steve has been a Kangaroo Island local for 11 years. He first worked as Head Chef of the Penneshaw Hotel, where he spent five years leading the kitchen. Beastie Burgers marks his first solo venture.
“One of my passions is burgers and smoked meats,” Steve says. “So when the opportunity arose, I knew I wanted to create gourmet burgers.”
A burger joint is a bit of a rarity on Kangaroo Island. While pubs, delis, and cafes offer a variety of options, no venue has yet made the burger its specialty.
Steve tells us the past week has been full steam ahead in preparation for the official opening. While the exact date remains under wraps, Beastie Burger will slowly roll out its offerings ahead of an upcoming launch announcement.
Beastie Burger
Where: At Kangaroo Island Spirits, 856 Playford Hwy, Cygnet River, Kangaroo Island
When: Launching officially early April
For more information, click here.
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