The right building blocks make the perfect burger
May 28 is World Hamburger Day, recognising the remarkable growth of the once-humble burger – now a mainstay of the menu not just in takeaways and burger bars, but across pubs, clubs, cafes and even upmarket restaurants.
Chef Gary Johnson is fond of saying burgers are like blue jeans – “they never go out of fashion, as long as you get the basic building blocks right. And if you can provide a really excellent burger, then customers will trust the rest of the menu.”
Gary argues there are several integral elements in creating the perfect burger build. “When it comes to your classic beef patty, I like to use a well-marbled sirloin ground to 2-3mm and mix it very gently. Then I season on both sides with salt and pepper and cook for two minutes on a flat grill to get that nice caramelisation, then turn and cook another two minutes on the other side, before adding a slice of cheese and taking it off the heat to rest for one minute with the cheese sitting on top. That lets the meat relax, so you have that just-cooked shade of pink coming through.
“Ideally you want your cheese to melt and envelop the patty without running off – so it’s imperative to choose the right cheese for the job. Dairy Farmers Burger Cheese Slices and Hi Melt Cheese Slices are my go-to choices because they deliver an even melt and smoothly textured mouthfeel, complementing the taste of the patty while helping to hold the other fillings together.
“Dairy Farmer Burger Cheese Slices are a slightly smaller slice, so I use them for smaller burgers and sliders, while Dairy Farmers Hi Melt Cheese Slices are ideal for those chunkier burgers, with their high melting point making them ideal for use in the most demanding commercial kitchens. Both have aged cheddar notes which are the perfect complement for burgers and a deep orange hue which ties in to the American burger cheese trend.”
Gary emphasises that when it comes to beef burgers, resting the patty with the cheese after taking it off the flat grill should signal the end of the cooking process. “You don’t want to have to finish it in the oven because you don’t want to compromise the integrity of the meat or the creaminess of the cheese.”
Another benefit of using Dairy Farmers Hi Melt Cheese Slices is that they are lower in sodium than some burger cheese slices. “This means you can afford to put a bit of extra salt on the patty, which will ensure perfect caramelisation by helping to draw the sugars to the surface, without running the risk of over-seasoning,” Gary explains.
“Once I’ve finished the cooking process, I always put the salad on the bottom bun – then I add the patty, top it with a couple of pickles and sauce, and add a smear of mayo and American mustard to the top bun and that’s it.”
While beef burgers are always popular on the menu, Gary acknowledges that almost any protein can be used in today’s burgers. “I make a great peanut butter and maple bacon pork burger – pork, like chicken, lends itself to so many flavours and textures and chefs really appreciate its versatility. You can also make terrific burgers using lamb, chicken, turkey, seafood and plant-based protein. In almost all cases, cheese remains an essential element for visual appeal, taste and hold – as Gary says, “Dairy Farmers cheese just partners with the burgers so well - it balances all the ingredients while holding them together, so you can taste everything in each bite.”
As burgers continue to evolve, an emerging trend is the ‘Smash Burger’ – which Gary says has really taken off in the US, and is starting to catch on locally. “You start with two patties which have been pressed into around 100g balls, a little smaller than a tennis ball. I put them on the flat grill with a piece of baking paper on top, then flatten them down really hard with a burger press until they’re around one centimetre thick. That means all the patty surface is in contact with the heat from the grill so you get a thicker caramelisation, almost like a biscuit crust. This imparts a tasty crunchiness and crispness.
“The Dairy Farmers Hi Melt Slices work really well with this approach because they can withstand the extra heat from the patty. I add them to the top of the patty, then brush a milk bun with mayo, put the two patties and cheese inside the bun and voila!
“The combination of the mayo-brushed bun with the distinctive crunchiness of the extra-caramelised meat, complemented by the strong cheddar notes and creaminess of the Dairy Farmers Hi Melt cheese, makes the Smash Burger really stand out from the crowd.”
The Classic Cheese Burger is among the recipes presented by Gary Johnson in Bega Foodservice’s Flavour Passport Autumn edition – available for free download now from Bega Foodservice. More information: www.begafoodservice.com.au
13th May 2025
