"I sourced the beef from a Kiwi-owned company. Cost-wise in the UK, it's about £185 [$357]," he says.
Kai is in Burgess' blood, so much so that the group executive chef for London's Caravan Restaurants' version of a man cave is a second kitchen, as he showed Wade and Wickliffe at his home.
Mum's recipes
His career has seen him in the kitchens of England's beloved chefs Gordon Ramsay and Jamie Oliver.
The magic sauce in his kai? "It's home," he says. "You speak to any Brit and they will tell you that Kiwis are the best workers. We're absolutely loved over here."
The versatile and creative kaitunu kai also cooked up one of the Queen's favourite desserts to go with his hāngī masterpiece: Victoria Sponge, just cooked inside a barbecue.
In honour of his mother who has died, Burgess is planning on opening his own restaurant using a thousand recipes handed down from her – modernised and with an Asian spin.
