Johnny’s Burger Joint laying down gauntlet with challenging 4kg ‘Burgerzilla’


Johnny’s Burger owner Johnny Wong likes to make good burgers and even better burger challenges. Picture: Jon Hewson d452531
Johnny’s Burger owner Johnny Wong likes to make good burgers and even better burger challenges. Picture: Jon Hewson d452531

COULD you eat 1.5kg of beef, 900 grams of bacon, 800 grams of cheese in a sesame seed roll, plus fries, in 45 minutes?

More importantly, would you?

How about a burger four million times hotter than a jalapeno that you cannot bite into until you sign a waiver?

Welcome to the world of food challenges, a rising trend that pits people against food in outrageous – and delicious – competitions to get a prized place on a wall of fame.

Canning Vale burger man Johnny Wong has built his restaurant, Johnny’s Burger Joint, on taste, experimentation and skill.

While his major trade is dishing out up to 2000 fresh burgers a week, his mammoth food challenges have attracted interest from as far as Joondalup.

Johnny’s Burger Joint offers two opportunities for culinary glory: The Demon’s Revenge, which is a burger so hot that a contract must be signed before you dig in, and the Burgerzilla, a monster 4kg challenge burger stuffed with beef, cheese, salad, and surrounded with chips.

The burger and chips must be eaten in 45 minutes.

In five years, just one man has eaten the whole burger; and he has done it twice.

“I saw a 15-year-old kid almost finish it,” Mr Wong said.

“He left two quarters of crust and he was turning 16 the next day; he wanted to do the challenge for his birthday.

“But to this day I have only seen one person do it, nobody else has even come close.

“He did it two years ago with 15 minutes to spare and the second time, he had six seconds to spare, and he said it was the last time; but he had a milkshake afterwards.”

Mr Wong’s passion for burgers and love of challenges grew from his Malaysian roots, and love of flavour and American cooking.

His passion for cooking grew with the hours spent in his mum’s cafe, where as a 17-year-old he would experiment with flavours after the doors shut at 3pm.

His journey to perfect the burger grew to perfecting an epic burger challenge.

Now at 23 years old, he is expanding businesses throughout Perth, with a Como eatery slated to open next month.

“It’s all different but when we started, we wanted to respect food and I am always experimenting,” Mr Wong said.

“I’m on the fifth version of the burger patty; it’s a science and people need to have the best.

“But this is not a one-man team; I can’t do it without the help of my family and my friends. I just have one goal and that is to make good food for good people.”