A: I don’t reckon there’s been enough written and said about the phenomenon of burgers. There are big opportunities for burgers, they just haven’t had enough coverage over the past few years.

C: I can smell your sarcasm buddy! There are a lot of bad burgers out there riding the popularity wave, so I think it’s time we had a frank conversation about burgers.

A: These days everything gets the chef treatment. Why?
C: Because we take recipes and make them better for the public, from simple fast-food dishes to crazy French technique. My mate Waz [Warren Turnbull] traded his Sydney fine-diner restaurant Assiette for Chur Burger and he hasn’t looked back.

A: How do you make burgers better?
C: They’re typically a fast food, made using sh*t ingredients, but the burger trend has transformed that. Now it’s all about ingredients. In restaurant kitchens, we take top ingredients and turn them into a dish everyone knows and recognises, so we’re disguising foods you wouldn’t usually eat in food everyone loves. It’s what I do for my kids at home!

A: Shifty. What do you put in your burger?
C: It’s a nose-to-tail burger: brisket, rump and bone marrow.

A: I’ll be honest with you Fass, I don’t get your recipe. You’re a grungy bloke and you’re doing this deluxe burger. You can keep your exxy $80 burger, I’m doing one for the people made with chuck.
C: Chuck has no flavour!

A: Wrong! Chuck has loads of flavour. I’m going to beat you Fass.
C: The gloves are off! A I love you to death, but I will beat you.

C: I love you to death Anthony, but I’m going to woop your arse. I’m going to win on flavour. I’ve made my own pickles, I’ve got rich ingredients – it’s not the burger you eat every day, but you’ll wish you did!
A: That’s all good; if you gave me the GDP of a small country to make a burger, I’d make one as good as yours, but I’m for the people. You don’t have to ring your bank for a loan to make my burger.

C: It’s my ultimate burger!
A: It should be called the Black Amex!

C: If they buy the meat from you it will be!
A: Haha! Let’s get serious for a minute. Over the past couple of years burgers have taken centre stage, so you’d expect the hype to be dying, but they’re not going anywhere. Whether they’re a trend or they disappear back to diners, they’ll last forever because we all grew up eating burgers.

C: True, but now we’re taking quality ingredients and turning them into food you feed your kids and feel good about. You want my tip to elevate the humble burger?
A: Go on then.

C: Don’t grind the meat too finely and season it well. Cook the patty medium. Quality ingredients, that’s key.
A: That’s four tips Fass. My hack is always work with cold meat and cold hands.

C: I want to say one more thing that has been getting on my nerves. A burger with no bun is not a burger. Lasagne without pasta is just mince. Forget about paleo and all of that, you gotta have bread.
A: Yes! The bread is as important as the meat and sauce, that’s the burger holy trinity. Potato milk buns are my pick, not brioche, which I know you have used.

C: We’ll let the public decide which is best.

Judge for yourself and try your hand at these recipes: