With this the peak of burger season, we chatted up some of our chef mates about this ever-popular category. What makes it such an enduring favorite, and what are some go-to builds with Aussie meats that are guaranteed to sell?

Here are a few keys, beyond the obvious choice to use Aussie beef, Wagyu or lamb for superior quality and flavor:

1) Texture contrast – crisp lettuce and a toasted bun are essential to provide balance in texture.

2) Acid – burgers are rich by nature, so you need something with acid to cut it. That’s why pickles of some kind are on just about every burger build, and why ketchup or tomatoes and burgers is a thing. 

3) Umami – aged beef, mushrooms, black garlic and of course cheese are just some of the ways to amp up the savory for an #aussome burger. Umami is also why those crispy edges on a smashburger are so craveable. Maillard reactions for the win! 

“A good burger is an indulgence that people from all over the world love. We spend a lot of time training our chefs on building a great burger, from the right bun and how to toast it, to all the garnishes. When you are taking care of the details, you’ll have guests raving about it and coming back. Our signature Marriott burger is made with an Aussie beef blend, served with bacon, “Mo sauce,” pickle, green leaf lettuce and vine ripe tomato. Classic, and elevated just enough.” – Chef Stephen Toevs, Marriott International

“As a private club in Texas with members that are serious about their beef, we have to go big. The Vaqueros Texas Pit Master Burger is an 8oz Aussie Wagyu patty, 8-hour smoked Aussie Wagyu Brisket, Whiskey Bacon Mustard Jam, Smoked Cheddar, and Tobacco Vidalia Onions, all stabbed with a “Texas twinkie” – jalapeño stuffed with brisket, cream cheese and wrapped in bacon.” – Chef Nelson Millan, Vaquero Club

“We do a mediterranean lamb burger with 6 oz. fire-grilled Aussie lamb , feta cheese, pickled red onion, lemon-olive-oil tossed arugula, fresh tomato, garlic aioli. The flavors are familiar and super craveable.” – Chef James Eddington, Eddington’s of Exeter

“For our bowling alley eatertainment concept, we’ve been killing it with our double smashburger. It’s 3oz halal Aussie beef patties, cheese, pickles, “ten pin sauce” and lettuce. Super simple, but super craveable and delicious. Fatty in a good way!” – Chef Matt Rosen, Ballroom Bowl

“We make a kalbi burger with kimchi and oi muchim (korean seasoned cucumbers) with spicy mayo and pepperjack cheese. Make the patties nice and thick, and use a savory pancake for the bun!” – Chef Roy Villacrusis, Asiatic Culinary Services

“We featured an Aussie lamb burger with lemon-honey aioli, pickled onions, and a green olive salsa verde with feta. It was great, and a nice change from the typical “tzatziki” style.” – Chef Matt Rosen, Ballroom Bowl

“I just featured an Aussie Wagyu burger with black garlic aioli, parmesan and arugula. Since I’m a pasta guy, we slipped a cacio e pepe raviolo into the build. Why not!” – Chef Ryan Peters, Peters Pasta

…What’s the burger build you dream about?