Burger school
Beef, cheese, sauce, buns, and everything in between. Here's what goes into a great burger, ingredient by ingredient.
A great burger comes down to quality at every layer: well-sourced beef around 20% fat, a cheese that melts properly, house-made sauce and pickles, and a bun that holds up without overpowering the rest. Below is the full breakdown, guide by guide — plus dietary options for anyone who needs them.
Every component on a burger is a decision. The beef, the cheese, the sauce, the bun — each one can be an afterthought or a deliberate choice, and the difference shows in every bite. This page is the index: a short overview of every ingredient decision, with a link through to the full guide on each one.
Where the beef comes from and what cut, breed and ageing method actually change about the burger.
Not about a fancy label — it's about fat and freshness. Roughly 20% fat is the target.
Read the full guide →Chuck is the best all-round cut — rich, beefy flavour and a natural fat content close to ideal.
Read the full guide →Largely pasture-based farming with strict standards — qualities that translate directly into a better patty.
Read the full guide →A distinct flavour and leaner profile — whether it makes a better burger depends on how the fat ratio is managed.
Read the full guide →Meat aged in controlled cold air to concentrate flavour and tenderise it — a premium touch, at a premium cost.
Read the full guide →Wagyu brings intense, soft marbling. Regular beef brings classic beefy flavour at a fraction of the price.
Read the full guide →For most people, no — the ultra-soft fat that makes Wagyu magic on a steak gets lost once ground and topped.
Read the full guide →The components that make a burger taste like somewhere specific, not like everywhere.
American cheese wins on melt — glossy, smooth, and built for draping into the patty.
Read the full guide →Balance richness, tang and a little pickle or vinegar — the formula behind every great burger sauce.
Read the full guide →A fat base, a balanced acid, and a pickle element — how to put them together properly.
Read the full guide →Quicker than most people expect, and dramatically better than store-bought.
Read the full guide →The parts that hold everything together — literally and in terms of flavour balance.
Add contrast and freshness without burying the beef — pickles for acidity, and more.
Read the full guide →Soft, pillowy, slightly sweet, and unusually sturdy — a bun built to hold a juicy patty.
Read the full guide →Brioche is rich and buttery but can get greasy. Potato holds up better under a juicy burger.
Read the full guide →For anyone eating vegan, gluten-free, or just curious about where the produce actually comes from.
Mushroom, quinoa, legumes or plant-protein blends — what a good plant-based patty is built from.
Read the full guide →Yes — available on request at every location, for dine-in, takeaway or delivery.
Read the full guide →Fresh — sourced from Bedugul, Bali's cool-climate mountain growing region.
Read the full guide →Gluten, dairy, egg and sesame are the usual suspects — and how to check before you order.
Read the full guide →100% Australian beef at the right fat ratio, house-made buns, sauces and pickles, fresh vegetables from Bedugul, and vegan and gluten-free options on request — the same ingredient thinking behind every guide on this page. See the menu →
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