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Eight Grill Masters Angus burgers, from $15.75 to $22.05. This is the premium end of the Hungry Jack's beef range: a thicker Angus patty, natural cheese rather than processed, and an artisan brioche bun. The nutrition panel is where the difference shows most clearly, and it runs in the opposite direction to what most people expect from a premium burger.
$16.25 A thick and juicy flame-grilled Angus patty, stacked with double bacon, melted Natural Cheese, Chipotle Sauce and Jalapenos on a toasted brioche bun. Available at participating Hungry Jack’s restaurants, excluding VIC and TAS.
$20.95 2x thick and juicy flame-grilled Angus patties, stacked with double bacon, melted Natural Cheese, Chipotle Sauce and Jalapenos on a toasted brioche bun. Available at participating Hungry Jack’s restaurants, excluding VIC and TAS.
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| Item | Price | Energy | Protein | Carbs |
|---|---|---|---|---|
| Grill Masters Smoky Chipotle Angus | $16.25 | 3,213 kJ | 45.7 g | 29.8 g |
| Double Grill Masters Smoky Chipotle Angus | $20.95 | 4,978 kJ | 79.2 g | 30.6 g |
Prices vary by location. Updated 24 July 2026.
Every Grill Masters burger is meat forward and bread light. A Grill Masters Angus, Bacon & Cheese at $15.75 carries 50.8g of protein against 31.3g of carbs. A Whopper carries 28.1g of protein against 46.6g of carbs. That is close to an inversion, and it comes from a thicker patty in a bun that is not proportionally larger.
Angus matters here as marbling rather than as marketing. Fat running through the muscle rather than around it means the patty bastes itself as it cooks, which is what allows the patty to be made thicker without drying out. A standard patty at 2cm would be dry; an Angus one is not. That is the entire technical argument for the range.
Doubling a Grill Masters burger doubles only the meat and the cheese. The Grill Masters Double Angus, Bacon & Cheese at $19.40 carries 89.3g of protein while carbs move from 31.3g to just 32.3g. For anyone eating low carbohydrate and wanting a large burger, this range is the only place on the Hungry Jack's menu that works.
The one to start with is the Grill Masters Chicago Angus at $16.90. It is the lightest in the range at 3,329 kJ, the lowest in sodium at 1,118mg, and the only Grill Masters burger with salad in it. Peppercorn sauce brings warmth rather than chilli heat, and the tomato and lettuce give the burger the cold contrast the rest of the range does without.
The Hungry Jack's Grill Masters menu is the only place on the board where the beef is named: Angus, on a brioche style bun, with toppings the core range does not carry. It is also the heaviest range of the seventeen.
A thicker flame grilled Angus beef patty, natural cheese rather than processed, and an artisan brioche bun. It is the premium end of the beef range.
Angus beef and a different bun. The range starts at $15.75 for the Grill Masters Angus, Bacon & Cheese, where the standard beef range starts at $3.20. The doubles push past $22.05.
Angus is a cattle breed rather than a grade. The practical difference is marbling: fat runs through the muscle rather than around it, which lets a thicker patty be cooked without drying out.
The Grill Masters Double Cowboy Angus at 5,860 kJ, which is the largest burger on the entire Hungry Jack's menu.
The Grill Masters Chicago Angus at 3,329 kJ, which is also the lowest in sodium and the only one with salad in it.
On protein, comfortably. 50.8g against 28.1g in a Whopper, with fewer carbs. On taste the thicker patty is a genuine difference rather than a marketing one.
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