In the lead up to the 16th annual AHA|SA Pub Burger Challenge, there was no ‘smack talk’ between contestants. The only beef was in the patties and it was all very civilised for what could have been a nasty bun fight.
But maybe this apparent lack of tactics was a tactic in itself.
The 12 finalists with their burgers. Photo: Simon Casson
Speaking with three of the 12 finalists before the big event, InDaily had the impression these humble contenders were underselling their burgers, psyching each other out with their self-effacement.
Referring to paeans of meaty goodness as “basically just a modern burger” or “like a burger with the lot” was patently false modesty; having made the final cut, they were clearly a meat cleaver above the rest.
Globe Hotel chef Ben Just travelled from Mount Gambier for the competition at the urging of his colleagues, his pub’s entry being the most popular item on the menu.
“Two smashed patties, bacon, tomato, green oak lettuce, tomato ketchup, mustard, mayo on a potato-brioche bun,” he said, his enthusiasm building with every ingredient.
“If you see someone eating this burger, they will fall to the ground and they will kiss me … because it’s that good.”
The judging panel – InDaily’s Claudia Dichiera, FIVEAA’s Tom Rehn and challenge sponsor Thomas Foods’ Nathan Lazaroff – thankfully had a less visceral reaction.
3 down, 9 to go. Photo: Simon Casson
Potential OH&S and HR issues aside, the Globe Hotel burger looked and smelled delicious! As did the gourmet cheeseburger cooked by Arkaba Hotel.
Before the competition, Arkaba Hotel chef Jasper Green generously shared a tip for cooking a really good burger.
“Don’t overcook it; make sure that it’s still nice and juicy inside,” he said.
Fair enough, but ingredients are also key, n’est-ce pas? And the Arkaba Hotel burger had plenty of ingredient hacks to elevate its offering.
“The burgers are 50 per cent chuck, 50 per cent brisket, so it’s more moist and juicier than a normal burger,” Green shared.
He also used a potato bun, plus a house-made burger sauce, pickles, tomato, lettuce, onion and cheese that melted and clung to the patty like a hungry journalist to a free buffet.
Checking out each other’s secret sauce. Photo: Simon Casson
It is worth noting that the burgers were judged on the presentation of the cooked burger, ingredients and chef, and on the burger’s taste, meat content and value for money. Most sat around the $24 mark.
InDaily also spoke with Belgian Beer Café chef Ryan Davey before the cook-off. This proved to be quite prescient.
Davey had been “a little bit nervous” going into the competition. However, he was hoping his previous experience as a trainer and assessor of chefs would give him an advantage, being highly organised and relaxed in front of large crowds.
His offering was the aforementioned “burger with the lot”.
“It’s basically the standard burger that we have at the Belgian Beer Café,” he said.
“We only have one meat burger … so we try to make one that caters to everyone, but turn it up a few notches.”
Think a Black Angus wagyu beef patty, house-made bacon jam, vine ripened tomatoes, pickles and crispy lettuce on a potato bun.
And indeed he turned it up – with house-made Belgian style mayonnaise, imbued with confit garlic and high-quality Dijon mustard, that the judges raved about.
“It’s a standardised recipe that I wrote maybe eight years ago, and we’ve been using it at the Belgian for at least that amount of time,” Davey said.
In judge Rehn’s words, the final burger was “melt in the mouth”.
“I’m not a pickle fan, but these were not overpowering … it was really delicious,” Rehn added.
Meanwhile, judge Dichiera enthused about the burger being “tender, with lots of sauce” and “easy to bite into”.
The Belgian Beer Café’s winning burger. Photo: Simon Casson
Judge Lazaroff also scored the burger highly, so the crown for the 2024 AHA|SA Pub Burger Challenge went to the Belgian Beer Café.
Also in the 12 finalists with burgers worth travelling for were Golden Grove Tavern, Maylands Hotel, Mount Gambier Hotel, Pier Hotel Glenelg, Seven Stars Hotel, Stamford Grand Adelaide, Strathmore Hotel, The Griffins and Torrens Arms Hotel.
Thomas Foods’ judge Nathan Lazaroff with Belgian Beer Café chef Ryan Davey. Photo: Simon Casson
