Australia among the world's best Burgers
The best burgers in the world and where to find them
When it comes to food, the hamburger rates as one of the world’s greatest guilty pleasures. But this list claims to reveal where to find the best around the globe.
news.com.au
FEBRUARY 25, 20209:25AM
In the tradition of wild, weird and wonderful foods, we give you The Lasagne Burger …
For many top chefs it’s one of the food world’s greatest guilty pleasures: the hamburger.
It’s a simple dish that’s found everywhere and loved all around the globe. But where can you get the best burger and what’s the secret to turning a handful of minced beef (or something else) in a bun into something special? We asked the culinary elite – chefs laden with Michelin stars and other accolades – for their favourite burgers.
AUSTRALIA
Burger Project, Sydney
Neil Perry of Rockpool Bar & Grill is the big-name chef behind Burger Project, which works with local suppliers. The patty is handmade, 100 per cent grass-fed beef. Try the American with Cape Grim beef, cheese, pickles, onions, mustard, secret sauce and rose mayo or a simple cheeseburger. Chosen by Scott Collins of MEATliquor, London.
Butchers Diner, Melbourne
CHINA
Honbo, Hong Kong
This homage to the classic American burger joint serves great food. The patties are made with Double Gold American beef from Wisconsin, served in a potato milk bun. The double cheeseburger is the signature option. Chosen by Shane Osborn of Arcane, Hong Kong
DENMARK
Gasoline Grill, Copenhagen
Fresh organic burgers are cooked at this walk-in joint, which is attracting attention far beyond Denmark. Housed in a former petrol station, it has a short menu like a simple roadside grill. It’s worth going off piste with the vegetarian green burger. Chosen by Jamie Lee of Kødbyens Fiskebar, Copenhagen; Clare Smyth of Core by Clare Smyth, London
FRANCE
Badia, Grand Hôtel Thalasso, Saint-Jean-de-Luz
This grand old hotel overlooking the bay of Saint-Jean-de-Luz is an idyllic spot to eat. And Le Burger is particularly good, featuring truffled bread, Charolais ground beef, Basque sheep’s cheese and Espelette pepper ketchup with fries. Chosen by Shane Osborn of Arcane, Hong Kong
Bioburger, Paris
As the name suggests, this Parisian restaurant serves organic burgers and they are full of flavour. One favourite is Le Poivre: a choice of beef or vegetable patty with farmhouse cheddar, tomato, salad, onion jam and pepper sauce. It’s like eating steak au poivre on a bun. Chosen by Greg Marchand of Frenchie, Paris
CAB Comptoir à Burger, Biarritz
This restaurant is located close to Les Halles, the daily market in Biarritz, from which the chefs source the freshest of produce. The buns are cooked to a special recipe and all the sauces are homemade, says Paris-based chef Hélène Darroze.
The prices are something else. The budget (Zabuton) version is 5000 yen ($45.50) rising to 50,000 yen for the Kobe Champion. Chosen by Kyle Connaughton of Singlethread, Healdsburg, California
MEXICO
Hamburguesas al Carbón Torreon
The inexpensive charcoal-grilled burgers at this street stand near Pushkin Garden are world class, according to Mexican chef Enrique Olvera, whose Pujol places at 12 in the current ranking of the World’s 50 Best Restaurants. Chosen by Enrique Olvera of Pujol, Mexico City
El Rey del Taco, Mexico City
Mexican chef Martha Ortiz prefers tacos to burgers. El Rey del Taco covers both bases with the cheeseburger taco, which features a grilled patty with chihuahua cheese served in flour tortillas with mayo, tomato and avocado. Chosen by Martha Ortiz of Filigrana, Mexico City
PERU
Cafe a Bistro, Lima
The burger comes with coarse ground roast beef, caramelised onions, cheese and a secret sauce. “It is simple and it really is delicious,” says Gastón Acurio, one of the most highly acclaimed chefs in Latin America. Chosen by Gastón Acurio of Astrid & Gastón, Lima
La Lucha Sanguchería, Lima
This casual Peruvian chain serves a great hamburger with double cheese, according to Virgilio Martinez, whose Central, in Lima ranks at No. 6 in the World’s 50 Best Restaurants. “It has a delicate Peruvian touch of acidity if you add the sauces they suggest – a bit spicy,” he says. Chosen by Virgilio Martinez of Central, Lima
Maido, Lima
You don’t immediately think of hamburgers at Maido, which has been crowned Latin America’s best restaurant for three years in a row. But London-based Sanjay Dwivedi remembers being served a steam bun filled with slowly cooked belly pork, aji rocoto mayonnaise and salsa creole. “It was a match made in heaven,” he says. Chosen by Sanjay Dwivedi of Coya, London
SPAIN
A Fuego Negro, San Sebastián
The Basque city is known for the “pintxos” (small bites) served at informal bars, and chef Elena Arzak goes for the burger pintxos served at A Fuego Negro, where she is a regular. “It is original and unexpected,” she says. Chosen by Elena Arzak of Arzak, San Sebastián
Hamburgueseria Cuchus, Bizkaia
London-based Nieves Barragan fondly recalls the food at this family restaurant in Bizkaia. “It was an elderly lady selling the best burgers – I think she’s handed over to her son now. The burger is like a steak bocadillo. It’s so light, you could eat two.” Chosen by Nieves Barragan of Sabor, London
La Royale, Barcelona
This bar serves a wide range of burgers, including tuna and vegan options. But London-based José Pizarro recommends the Americana with aged beef, tomato sauce, lettuce, cheddar and tomato. “It’s nice and simple but really delicious,” he says. Chosen by José Pizarro of Pizarro, London
ENGLAND
Dinings SW3, London
Restaurateur Scott Collins is a hero among burger fans for his MEATliquor restaurants. But his pick is an unusual one: A native lobster slider with yuzu aioli and pickled shallot. “Expensive, small, perfectly formed and eats as good as it reads,” he says. Chosen by Scott Collins of MEATliquor, London
Eggslut, London
“I am not a massive burger fan,” two-Michelin-star chef Clare Smyth admits, but she makes an exception for an American import, Eggslut, on Portobello Road. “They have a great menu, with the cheeseburger being a bit of a favourite,” she says. Chosen by Clare Smyth of Core by Clare Smyth, London
Smith & Wollensky, London
The London outlet of this US steak restaurant chain has a fan in one of the rising stars of London gastronomy, Ollie Dabbous. “Definitely the Butcher Burger,” he says. “This is done just about as well as it can be: The brioche buns are even baked in-house.” Chosen by Ollie Dabbous of Hide, London
The Wolseley, London
This is one of the most fashionable restaurants in London and has been since the day it opened in 2003. Italian chef Francesco Mazzei keeps going back for the Wolseley Hamburger. “It’s the most perfect burger,” he says. “It makes you happy.” Chosen by Francesco Mazzei of Radici, London
United States
Au Cheval, Chicago
This diner, with outlets in New York and Chicago, is famous for its cheeseburger. Peruvian chef Gastón Acurio, who orders the double, says: “It’s got layers of good cheese, with a delicious thick piece of bacon and an egg. It’s succulent and elegant at the same time.” Chosen by Gastón Acurio of Astrid & Gastón, Lima
Mumbai-based Prateek Sadhu loves the meat and the buns. Chosen by Randy Garutti of Shake Shack; Andrew McConnell of Cutler & Co., Melbourne; Prateek Sadhu of Masque, Mumbai
Roister, Chicago
Chef Daniel Boulud enjoys the A-5 Wagyu burger on the brunch menu at Grant Achatz’s Roister in Chicago. “It’s a delicious combination of fatty beef, aged cheddar and smoked bacon,” he says. Chosen by Daniel Boulud of Daniel, New York
Shake Shack (various)
It’s a rare chef who is not a fan of Shake Shack, where restaurateur Danny Meyer raised the bar for burgers. “It’s my favourite,” says French chef Greg Marchand. “I always go for the SmokeShack (double stack of course) and I also love their cheesy crinkly fries. “I love Shake Shack!” says Thailand’s Thitis Tassanakajohn. “It’s so addictive,” says Jason Atherton. Chosen by Jason Atherton of Pollen Street Social, London; Ravinder Bhogal of Jikoni, London; Daniel Boulud of Daniel; Hélène Darroze of Hélène Darroze, Paris; Greg Marchand of Frenchie, Paris; Thitid Tassanakajohn of Le Du, Bangkok
Superiority Burger, New York\
Here’s one for the vegetarians with many vegan options. The Superiority Burger features muenster cheese, iceberg lettuce, tomato, dill and pickle. Superiority is the creation of chef and musician Brooks Headley, former pastry chef at Del Posto. Chosen by Enrique Olvera of Pujol, Mexico City
This article originally appeared on the New Zealand Herald and was reproduced with permission
World’s best burger revealed: Sydney, Melbourne restaurants rank among best
