http://www.ffmm.co.za/frankies-burgers

Frankie's Burgers, 84 Shortmarket Street, Cape Town (2026)

14/10/2026

Every so often, Burger Friday gives us an opportunity to celebrate something a little bigger than just a really good burger. And this week is one of those occasions 🤍 Towards the end of our hunting season, we had the absolute privilege of hosting Fjällräven Hunting here in SA. An opportunity to share a little of what conscious hunting looks like on our side of the world. Learn from one another and celebrate a shared respect for nature, responsible hunting and knowing exactly where our food comes from. Different landscapes, different traditions, but plenty of common ground. And a pretty special cultural exchange 🇿🇦🇸🇪 So, with some very special venison harvested during our time together we thought we’d continue that cultural exchange in the kitchen. And what could be more Swedish than meatballs? 😌 Introducing the Fjällräven Swedish Meatball Burger 🍔🔥 We’ve taken inspiration from that glorious Swedish classic of meatballs, gravy, lingonberry jam and mash, and given it our Frankie’s treatment. A lamb and eland meatball burger, topped with a rich demi-glace mayo (demi-glace... think deeply concentrated gravy), sweet-tart lingonberry & cranberry jam, nutty Grevé cheese and dill pickles to cut through all that richness. And because you can’t have Swedish meatballs without the mash, we’ve tucked the whole lot into a soft Jason Bakery potato bun. Close enough, we reckon! A massive thank you to the Fjällräven team for the time spent together, the stories shared and the opportunity to learn from one another. We’re proud to have been part of it. Here’s how it’s going down…

Fjallraven Swedish Meat Ball Burger 🦊🇸🇪🍔
– Lamb and Eland Swedish Meatball Burger
– Demi-Glace Mayo
– Lingonberry and Cranberry Jam
– Sliced Grevé Cheese
– Dill Pickles
– Jason Potato Bun

More info in comments 👀👀👀

07/10/2026

As you may have noticed, we’ve been getting a little carried away lately. There’s been pulled lamb ribs. Mac & cheese piled inside a burger. Booze in sauces. Booze in jam. More meat on top of meat. Collaborations. Roosterkoek. The works. We loved it all 😂 But after a few weeks of Burger Fridays that required quite a lot of explaining – and possibly a lie-down afterwards – this week we felt like making something that needs very little introduction. Just a really f* delicious cheeseburger. So, let us introduce the Bacon Hot Honey Cheese Burger 🍯🥓🍔🔥 Chef had this one sitting in the back pocket for a while, and it’s exactly the kind of burger we love – familiar enough that you know immediately what you’re getting into, but with just enough going on to still keep things interesting. At it’s foundation – our beef burger. Dressed in a melty blanket of yellow cheddar, then topped with crispy bacon that we’ve generously coated in a gorgeous hot honey (salty, sticky, sweet, with a gentle chilli kick that creeps in behind it). Then comes a welcomed hit of our creamy house ranch, house pickles for the necessary tang and crunch, and shredded lettuce to freshen the whole situation up. No second patty. No pulled meat on top. No pasta where pasta probably has no business being. Just proper beef, bacon, cheese, pickles, ranch and that sticky hot honey doing exactly what they’re supposed to do 🤤 Here’s how it’s going down…

Bacon Hot Honey Cheese Burger 🍯🥓🍔
– Beef Burger
– Bacon Hot Honey
– House Ranch
– Yellow Cheddar
– House Pickles
– Shredded Lettuce
– Jason Milk Bun

🍔🍺 No matter the weather, come join us at FFMM Woodstock this week for Burger Friday between 12:00 – 14:00.⁠ Limited burgers. First come, first serve. Get there early to avoid disappointment!

🍔🍔📦✨ Our Frankie’s DIY Burger Boxes are R280 this week and contain everything you need to make TWO of this week’s burger – Make sure to place your orders before 4pm this Thursday at [email protected] – for collection or delivery on Friday.

30/09/2026

There are some things Americans do with food that we’re not entirely sure we understand. And then there’s serving a giant scoop of mac & cheese on the side of an already enormous plate of meat. But that, we understand completely 😌🇺🇸 We’ve actually been talking about making a mac & cheese burger for a really long time. Not a neat little crumbed mac & cheese patty. Not a carefully constructed square that behaves itself when you pick the burger up. We’re talking proper, creamy, loose, gooey mac & cheese – the kind you’d usually find piled alongside something meaty on an American table. Delicious! But in this scenario, we’ve decided the side of the plate is a waste of valuable real estate. Introducing the Buffalo Trace Mac N Cheese Burger 🥃🧀🍔 Our 100% grass-fed, free-range beef burger, layered with a glorious blanket of white cheddar, topped with a generous dollop of creamy mac & cheese and finished with a sticky Buffalo Trace Bourbon BBQ sauce and a few bread & butter pickles to bring the sweet, sharp, vinegary crunch needed to cut through it all. It’s cheesy on cheesy. Beefy. Bourbon-y. Saucy. Almost certainly going to require both hands and several napkins 🤤🔥 And because we’re committing fully to the bit, we’ll be pouring Dirty Buffaloes on Friday too – Buffalo Trace and Coke, cold and simple and very good alongside this showstopper. Here’s how it’s going down…

Buffalo Trace Mac N Cheese 🥃🧀🍔
– Beef Burger
– Creamy Mac n Cheese
– Buffalo Trace BBQ Sauce
– Bread and Butter Pickles
– White Cheddar
– Milk Bun

🍔🍺 No matter the weather, come join us at FFMM Woodstock this week for Burger Friday between 12:00 – 14:00.⁠ Limited burgers. First come, first serve. Get there early to avoid disappointment!

🍔🍔📦✨ Our Frankie’s DIY Burger Boxes are R280 this week and contain everything you need to make TWO of this week’s burger – Make sure to place your orders before 4pm this Thursday at [email protected] – for collection or delivery on Friday.

22/09/2026

Heritage Day landing smack bang in the middle of the week has presented us with a small logistical problem. Burger Friday is, traditionally, on a Friday. Heritage Day is on Thursday. And this burger is far too bloody good to serve for just one day. So we’ve made an executive decision: this week, Friday starts on Wednesday 😌🔥 For three days – Wednesday, Thursday AND Friday – we’re lighting the fires at Woodstock and serving this year’s Heritage Burger, made with our good mates at Donkey Long Tong. If you’ve been around here a while, you might remember this isn’t our first Heritage rodeo together. Last year we built a Staanrib Dombolo Burger with Jason and the Donkey crew. This year, we’ve gone back to the fire and piled a few more of our favourite South African braai things into one hell of a burger. So, introducing the FFMM x Donkey Long Tong Heritage Burger 🇿🇦🔥🍔 A burger built around the South African fire. Our beef burger topped with pulled Staanrib – lamb ribs slowly cooked standing alongside the fire until the fat renders and turns crispy and the meat gets ridiculously tender. Then come the Oepsies: gloriously old-school sweet cherries wrapped in salty bacon, chopped and loaded on top. Cumin Boerenkaas, biltong & rosemary spiced mayo, and because there was absolutely no way this thing was going into a regular bun, the whole lot gets tucked into house-made roosterkoek. Smoky, salty, sweet, rich, cheesy, meaty and unapologetically South African – a little celebration of the flavours and rituals that happen when we gather around a fire to cook. Burger Wednesday. Burger Thursday. Burger Friday. 🔥🔥🔥 Come hungry. Here’s how it’s going down…

FFMM x Donkey Long Tong Heritage Burger 🇿🇦🍔🔥
– Beef Burger
– Pulled Staanrib
– Chopped Cherry Bacon Oepsies
– Cumin Boerenkaas
– Biltong & Rosemary Spiced Mayo
– Roosterkoek

More info in comments 👀👀👀

09/09/2026

This week we’ve teamed up with our friends at Bangbroek and Banhoek Chilli Oil for a Burger Friday that’s got a little extra warmth and love to it – but before anyone starts breaking into a nervous sweat, this is not one of those burgers designed to hurt you! We like our chilli where we like most things: there to make the food taste better. Introducing the Bangbroek Burger 🍔🔥 We’ve started with a beef and bacon burger and piled on slow-cooked short rib braised with splash of Bangbroek – a vodka-based spirit aperitif infused with Karoo agave, cinnamon and fynbos-nurtured chillies. It’s rich, sticky, fall-apart goodness with just enough warmth running through it to keep things interesting. Then we took Bangbroek in ANOTHER direction with a smokey pineapple and apple chutney, added a creamy Banhoek chilli aioli, Banhoek spicy pickles for some tang and crunch, and a good blanket of melty mozzarella to bring the whole situation together. So yes, there’s chilli. Quite a bit of it, actually 😅 But this one isn’t about blowing anyone’s head off. It’s mild, smoky, sweet, savoury, tangy and belly-warming in all the right places – with a beef and bacon burger and a pile of sticky short rib underneath it all to keep everybody grounded. Basically, two very good local booze-and-chilli-making friends walked into our butchery and somehow came out as a burger. These things happen around here 🤝✨ Here’s how it’s going down…

Bangbroek Burger 🌶️🍔🔥

– Beef & Bacon Burger
– Cola & Bangbroek Short Rib
– Bangbroek Smoked Apple and Pineapple Chutney
– Banhoek Chilli Aioli
– Banhoek Spicy Pickles
– Mozzarella
– Jason Milk Bun

💋 P.S. Bangbroek are getting involved in the Friday festivities too 🍹 The first 20 people through for Burger Friday will get a complimentary HONEY BADGER COCKTAIL, made with Bangbroek and Banhoek Chilli Oil. And for the DIY crew, there’ll be a little Bangbroek sample and cocktail recipe tucked into the boxes so you can make your own at home 🔥

More info in comments 👀👀👀

02/09/2026

‘Food design’ sounds like it could involve a lot of very small things arranged very carefully on very large plates. And sometimes, sure, it probably does 😅 But when our friends Studio H asked us to create something for FOOD = DESIGN week, we started thinking about it from the butcher’s side of the counter. Because designing food can also mean thinking about the whole system behind what eventually lands on your plate: where it came from, who produced it, what gets used, what could get wasted, and how you can make something really bloody delicious out of all of it 🤌 So this week, championing sustainability, we’ve pulled together a couple of our favourite local producers and collaborators, some beautiful, responsibly-sourced meat and a couple of things to create our contribution to their awesome food map and concept. Introducing the Food = Design Burger 🌿🍔 We’ve started with a patty made from West Coast lamb and wild Springbok (venison being one of the most sustainable meats we have access to), then topped it with mozzarella and a whipped butter made using Cream of the Crop Micro Dairy and our own rendered FFMM tallow. Cream of the Crop is a tiny cow-calf micro dairy, producing handmade dairy on a scale where knowing exactly where your food comes from is very much the point. And then there’s our Butcher’s Jam 😮‍💨 Working with whole animals means there are always offcuts, ends and trimmings. In this case, beautiful little bits from things like our bacon and pastrami that are completely delicious, but simply don’t make the cut aesthetically for the counter. They are FAR too good to waste, so we turn them into meat jam. Obviously. For this burger, we’ve cooked those bits down into a sticky, savoury Butcher’s Jam with our friends Cedar Coffee Roasters bringing a subtle coffee hit to all that rich, salty goodness.

More info in comments 👀👀👀

26/08/2026

Usually, a Burger Friday creation gets one shot. We dream it up, sling it for a few hours, and then it disappears into the Frankie’s archives forever. But every now and then, we make one that deserves a slightly longer life 😏🍔 And this week, we’ve got exactly that. We’ve teamed up with UCOOK 📦🥕🍋🌿 for a special Heritage Month burger built around something we South Africans know particularly well: meat, fire, community and a whole lot of flavour 🇿🇦🔥 Introducing the FFMM x UCOOK Heritage Month Burger. At the centre is a shisa nyama-spiced beef burger, bringing that unmistakable smoky, fire-cooked flavour we love so much. From there, we’ve pulled inspiration from different corners of our wonderfully rich food culture: a sticky brandy & Coke monkeygland sauce, punchy chakalaka aioli, sweet and spicy filled Bo-Kaap curried onions and beautiful boerenkaas. Basically, a bunch of very South African things that have absolutely no problem sharing the same table. And this collab just makes sense. We’ve been packing our weekly Burger Friday creations into DIY boxes for years, while UCOOK has made an art form out of getting great ingredients into your kitchen and letting you do the fun part. So this Friday, we’re launching our Frankie’s version at Woodstock before UCOOK takes it into homes across the country for September 🙌 Which means, unusually for us, this burger won’t disappear after Friday. And if you know our “never repeat a burger” rule, you’ll understand that we wouldn’t be letting this one out into the wild for a whole month unless it was a proper banger. To make launch day even better, Waterford Estate w**e will be joining us at Burger Friday and pouring some beautiful w**es 🍷🔥 A little fire. A little brandy & Coke. A little spice. A lot of South Africa. Come taste it first at Burger Friday this week — then keep an eye on UCOOK for its September run. Here’s how it’s going down… 🇿🇦🍔🔥

FFMM x UCOOK Heritage Month Burger
– Shisa Nyama Spiced Beef Burger
– Brandy and Coke Monkeygland Sauce
– Chakalaka Aioli
– Bokaap Curried Onions
– Boerenkaas
– Jason Milk Bun

More in comments 👀👀👀

21/08/2026

The pop-up that never really left… is finally popping down 🥲🍔 Our Frankie’s Burgers spin off originally started at House of Machines as a pop-up. We moved in, started slinging burgers and, well… we never really left.

It’s been a pretty special chapter for us, but as THoM Cape Town gets ready for a new space, new direction and new chapter of its own, the time feels right for us to do the same. Our Frankie’s Burgers dark kitchen upstairs at THoM will officially close, with our last day of trade on 22 August.

A massive thank you to everyone who has ordered, eaten, supported and come back for another over the years – and to the House crew for giving Frankie’s Burgers a home for far longer than originally planned ❤️ Thank you.

This isn’t the end of Frankie’s Burgers. We’re just putting this chapter on pause while we figure out where the next one takes us 👀

In the meantime, BURGER FRIDAY ISN’T GOING ANYWHERE – you can still find us at FFMM Woodstock every Friday from 12–2pm for our weekly one-off creation.

And hey… if you know a spot where you reckon Frankie’s Burgers belongs next, our DMs are open 😏 Watch this space.

19/08/2026

There are certain shows that you watch, enjoy, and move on from. And then there are shows that somehow manage to get under the skin of an entire industry. The Bear was definitely the latter! You may remember our first Bear-inspired Burger back when the series was warming up – so with the final season wrapping, it only felt right to go full circle and head back into that kitchen one last time. Because what a ride 🐻🔥 The chaos, the pressure, the family meals, the absolute kitchen meltdowns and the moments of complete love and honest brilliance amongst all the madness. For anyone who works with food, there’s been a lot in there that’s felt very, very familiar 😅 So, for our final little salute to The Bear, we’ve taken our inspiration from a dish that features in the final season: Coca-Cola braised short ribs – which we made, obviously. And then we worked that into a tribute burger of note 🍔🤍 Introducing The Bear Coca-Cola Short Rib Burger. Featuring a mouth-watering Coca-Cola braised short rib piled high onto a beef burger with melty mozzarella, Heard Chef house pickles for some tang and a creamy chive & coriander mayo, all finished off with a sweet and sticky Coca-Cola BBQ sauce. Which does, in fact, contain fish sauce. (If you’ve been watching, you’ll know that’s less of an ingredient announcement and more of a little nod to Carmy and Sydney and the ongoing question of whether the damn thing needed fish sauce in the first place). We picked a side. It needed the fish sauce 😌 So join us for our little send-off to a show that has given us one hell of a look behind the pass. Thanks for the stress, The Bear. Thanks for the laughs, the tears, the food and the reminder that, somehow, amongst all the chaos, this is still a pretty incredible industry to be part of. One last time. Heard, Chef! Here’s how it’s going down…

The Bear Coca Cola Short Rib Burger 🐻🍔✨🫶
– Beef Burger
– Coca Cola Braised Short Rib
– Coca Cola Fish Sauce BBQ Sauce
– Chive and Coriander Mayo
–Heard Chef House Pickles
– Mozzarella
– Jason Milk Bun

More in comments 👀👀👀

12/08/2026

There are a lot of things happening behind the scenes at our Woodstock HQ on any given day. Yes, we’re a butchery. But tucked into the madness is also a fully functioning kitchen where we’re constantly cooking, testing, tasting, tweaking and generally finding new ways to make already-beautiful meat taste even better. And every so often, something comes out of that kitchen that stops everyone in their tracks. This week, it was a jam. It got passed around. A few spoons went in. There was a brief silence. And then, from somewhere in the room “WTF is in this?” And, well, that was that 😅Introducing the What The Frankie Butcher’s Jam Burger 🍔🔥 We’re keeping exactly what goes into our WTF Butcher’s Jam a little mysterious for now. What we can tell you is that it’s savoury, sticky, deeply delicious and good enough that the second we tasted it, we knew it needed a burger built around it. So we’ve kept everything else beautifully simple: a beef burger, double cheddar, garlic herb aioli and house pickles, all tucked into a toasted milk bun and designed to let that jam do its thing. And really, this is what Burger Friday has always been about ✨ After years of dreaming up a completely different burger almost every single week, it’s still our excuse to experiment, push flavours around, occasionally make something a little ridiculous and, every now and then, stumble across something that makes the whole kitchen go WTF. This is one of those ones. Here’s how it’s going down…

What The Frankie Butcher’s Jam
– Beef Burger
– WTF Butcher’s Jam
– Double Cheddar
– Garlic Herb Aioli
– House Pickles
– Jason Milk Bun

🍔🍺 No matter the weather, come join us at FFMM Woodstock this week for Burger Friday between 12:00 – 14:00.⁠ Limited burgers. First come, first serve. Get there early to avoid disappointment!

🍔🍔📦✨ Our Frankie’s DIY Burger Boxes are R280 this week and contain everything you need to make TWO of this week’s burger – Make sure to place your orders before 4pm this Thursday at [email protected] – for collection or delivery on Friday.

05/08/2026

Our icons series is back! And this week we’re tipping our hats to one of South Africa’s greatest exports! Not just because of their chicken. But because they’ve somehow managed to bottle South African humour, wrap it up with a side of peri-peri and remind us that nothing and no-one should ever take themselves too seriously. But when we started talking about paying tribute, we quickly realised there wasn’t just one flavour we wanted to celebrate. The lemon and herb. The famous peri-peri. The peri-naise. Those nostalgic and iconic chicken livers. It would’ve been a crime to pick just one. So… we didn’t. Introducing the Franando Icon Burger 🍔🔥A lemon and herb marinated chicken thigh layered with a rich peri-peri chicken liver sauce, peri-naise, cheddar, tomato, lettuce, red onion and pickle ribbons. It’s bright. It’s smoky. It’s messy in all the right ways. Familiar enough to make you smile, but reimagined with the Frankie’s treatment from top to bottom. A little nod to another South African takeaway legend. One that’s given us great food, great laughs, and more than a few memorable one-liners over the years. Here’s how it’s going down…

“Franando” Icons Burger
– Lemon and Herb Marinated Chicken Thighs
– Peri Peri Chicken Liver Sauce (Mild)
– Peri-Naise
– Cheddar
– Tomato
– Lettuce
– Red Onion
– Pickle Ribbon
– Jason Milk Bun

🍔🍺 No matter the weather, come join us at FFMM Woodstock this week for Burger Friday between 12:00 – 14:00.⁠ Limited burgers. First come, first serve. Get there early to avoid disappointment!

🍔🍔📦✨ Our Frankie’s DIY Burger Boxes are R280 this week and contain everything you need to make TWO of this week’s burger – Make sure to place your orders before 4pm this Thursday at [email protected] – for collection or delivery on Friday.

Frankie's Burgers

14/10/2026

07/10/2026

30/09/2026

22/09/2026

09/09/2026

02/09/2026

26/08/2026

21/08/2026

19/08/2026

12/08/2026

05/08/2026

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