Australia’s best burger has been announced, and it’ll be no surprise to those who’ve tried this one-of-a-kind double-patty bun.

Found at CBD steakhouse The Gidley, and its sister restaurant The Rover in Surry Hills, the burger took out ninth place on the World’s Top Ten Burgers list for 2024 – and was the only one in Australia to rank. First place was given to an extra-cheesy number from London’s Salt Shed, while burgers in Copenhagen, Valencia and Tokyo also made the cut.

Some of the winners feature bacon, triple patties and super-premium wagyu beef (with super-premium price tags), but back Down Under, The Gidley likes to keep it simple: two beef patties from the group’s in-house butchery, cheddar cheese and Dijonnaise mustard in a soft milk bun. That said, it comes with the option of adding a fried egg or bacon – and is cut in half, at your request, by a staff member wearing white gloves.

We sat down with The Gidley Head Chef Corey Riches to find out exactly how he makes this burger so incredible, and what tips and tricks you can employ at home to level-up yours at home.

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What meat mince should I use for my burger patty?

At The Gidley they use a mix of 80% sirloin, 10% chuck and 10% brisket, but when shopping for your home burger, Riches says to “trust your local butcher”. “They’re are lots of great butchers around – like Emilio’s Butcher in Rozelle – and spending a few extra dollars on a good mince is worth it.”

What is the best burger bun to use?

Once found on menus everywhere, brioche buns are out, with Riches saying its richness can overpower the meat. He prefers a milk bun – like they use at The Gidley – or a potato bun. But says it’s also down to personal preference; his partner’s choice is a sesame bun.

What should I cook the burger patty on?

While Australians are known to typically fire up the barbie for a flame-licked patty, Riches says a cast-iron skillet is best. The skillet ensures you get both a consistent heat and crispiness on the outside of the patty.

How long should I cook the burger patty for?

There’s an art to cooking the perfect meat patty, according to Riches. Start with the mince in a round ball, sear both sides then squash it down with a spatula. Cook for 1.5-2 minutes on one side, flip the patty, top with cheese and cook for another 1.5-2 minutes. Then remove from the skillet and rest for 2 minutes to release the juices and prevent a soggy bun.

What are the best toppings on a burger?

To let the quality of the meat shine, Riches suggests keeping it simple. Dijonnaise mustard (on both halves of the bun), classic American cheddar and pickles on the side – because “no one likes a warm pickle”.

You can try Australia’s best burger now at The Gidley (Basement, 161 King St, Sydney) and its sibling restaurant The Rover (75 Campbell St, Surry Hills).

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