"It's not a huge secret but obviously wagyu is a key ingredient and what takes a burger from a good burger to an ultimate burger is organic, seasonal produce nestled within homemade buns."
Maggie Beer is also a wagyu fan.
"The ultimate burger for me is juicy — almost sloppy when you bite into it. It has to have the most luscious meat patty and would be great with the offcuts of Scott de Bruin's (of Mayura Station) wagyu.
"As a patty (it) has to have the right amount of fat so it's luscious and lots and lots of fresh herbs.
"I absolutely need beetroot; freshly cooked if you can though if time-poor I've been known to use tinned. Some peppery rocket and anchovy mayonnaise, and as I'm gilding the lily here, all within a brioche bun."
Sydney chef Matt Moran likes to keep his burgers pretty simple.
"There are plenty of opinions when it comes to what makes the best burgers. For me, any burger — be it a cheeseburger, beef burger or fish burger — is all about the ingredients, the freshest produce.
"For a beef burger, I like to keep the patty itself all about the meat — no onion or breadcrumbs or egg — just great quality beef with a decent fat ratio and plenty of salt and pepper.
"For a fish burger, I like to use skinless, firm, white fish such as barramundi deep-fried in a panko crumb batter."
Shannon Bennet's recipe for The Chang
When Momofuku founder David Chang wrote an article panning Aussie burgers, Shannon Bennett decided actions would speak louder than words. One of the favourites on his Benny Burger menu is now The Chang — a classic Australian burger featuring the fried egg, beetroot combo that we all cherish.
Ingredients
1 beef patty (as per recipe below)
1 brioche burger bun
1 slice aged cheddar
2 slices crispy bacon (Boston Bay Smallgoods is really good)
1 fried egg (preferably organic and definitely free range, the more love the chickens are shown the better their eggs taste! Try Real Eggs, WillowZen, Jalbirri Googums or Papanui Open Range eggs)
2 slices beetroot (go for fresh — Timbarra Farm is hard to go past)
1 tsp kewpie Japanese mayonnaise
1 tsp Heinz tomato ketchup
25g mixed lettuce (again the fresher the better — Moonacre Farm or First Farm Organics produce is incredible)
Fries to serve
Beef patties
Ingredients
125g "fresh" wagyu mince (good quality wagyu from somewhere like Blackmore or Mayura Station will take this burger from good to ULTIMATE)
1 tbs. curly parsley, leaves picked (again, fresh is best — try Moonacre Farm or First Farm Organics produce)
12g duck fat (try Burrawong Gaian or Great Ocean Ducks)
1g salt
Method
In a food processor, blend together parsley and duck fat until smooth.
Add to the mince meat and season to taste.
Shape into a patty, wrap in cling film and keep refrigerated until ready to use.
Preheat oven to 200C.
Cut the brioche bun in half, brush with butter and toast on both sides.
Chargrill the patty on both sides for three minutes, then place the cheese, egg and bacon on top and cook further in the oven for one minute, or until cooked to your liking.
To assemble, place a small handful of salad mix on the toasted bun. Top with the patty. Add the beetroot and then sauces.
Place the top of the brioche bun on top of the burger. Serve with fries. Recipe serves one.
