Burger battle heats up as SA’s best pubs go bun-to-bun

After a blind tasting narrowed a field of 38 entries to the final dozen, chefs from across metropolitan Adelaide and regional South Australia descended on the Griffins Hotel in Adelaide for a high-pressure cook-off where every flip, sear and sauce mattered.

With just 10 minutes to recreate the burgers that had earned them a place in the final, the competition wasn’t just about stacking ingredients high. Judges Rory Dowdell from InDaily, Dale Alsop from Thomas Foods and food stylist Chris Stephan were looking for the complete package, with taste carrying the greatest weight alongside presentation, quality of meat and value for money.

It turns out creating the perfect pub burger is anything but simple.

“It’s amazing how something that seems so simple can actually be so difficult to perfect,” says Matthews Hospitality general manager of hospitality Lee Cook, whose group had three venues – Bentley’s Hotel, Salisbury Hotel and Windmill Hotel – make this year’s Top 12.

“We were fortunate enough to have the Eyre Hotel win in 2021, and we’ve certainly seen the benefits of serving an award-winning burger. There’s enormous pride that comes with taking out the title, especially when you consider just how much thought, testing and research goes into creating the final product.

“Every detail matters – the meat-to-fat ratio, seasoning, layering, bun selection, smash patty versus traditional, beef or lamb, one sauce or two. There are countless decisions to make, and that’s what makes it so much fun.”

For Matthews Hospitality, the challenge has become an annual tradition, with all nine of its venues entering an internal burger showdown before deciding which creations will represent the group.

This year, the focus is on restraint rather than excess.

“At the end of the day, there are only two buns holding everything together,” Lee says.

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“One of our biggest rules is to keep the ingredient list under control. A great burger has the right meat-to-bun ratio and should be able to be picked up and eaten comfortably with two hands, not four.

“Sauce is another big one. There’s an obsession these days with piling on multiple sauces, but we always ask ourselves one question: Does the sauce actually elevate the ingredients? More often than not, adding too many simply confuses the palate rather than improving the burger.”

That philosophy is reflected across Matthews Hospitality’s three finalists. Bentley’s Hotel brought a classic combination of beef, American cheese, caramelised onion and house-made pickle aioli on a local milk brioche bun. Windmill Hotel doubled down with twin Wagyu patties, while Salisbury Hotel kept things traditional with bacon, burger sauce and pickles.

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While some venues are seasoned competitors, others are making their mark for the first time.

The Bridgewater Inn is celebrating its debut appearance in the Top 12 with the Bridgey Burger – a smashed chuck and brisket beef patty layered with Balhannah bacon, house-made tomato relish, pickles, mustard mayo and American cheese on a Martin’s potato bun.

“We are so thrilled to have made it through to the Top 12 finalists on our debut,” Bridgewater Inn’s Tracey Lee says.

“The Bridgey Burger is all about doing the classics exceptionally well. It features quality local produce, texture and flavour, which is what has made it one of our customers’ favourites.”

Head chef Steve Cureton represented the Adelaide Hills venue in the live cook-off, with plenty of local support behind him.

“As a Top 12 finalist, it has already given our venue fantastic exposure and we have seen a number of new customers wanting to try our Bridgey Burger,” Lee says.

“We have also found that our regular customers have gotten behind this event, voting in the People’s Choice component and sharing and engaging in social media posts.”

The challenge is also helping showcase regional South Australian produce.

McLaren Vale Hotel’s MVH Smash Burger stars premium beef from local supplier Ellis Butchers, with head chef Cale Bennetts taking a straightforward approach to a pub favourite.

“A classic smash burger, made with quality local ingredients and cooked well, is always a winner in our venue, ” marketing coordinator Kaitlin Trahar says.

For Trahar, the competition is about far more than deciding who cooks the best burger.

“The Pub Burger Challenge is a great opportunity for hospitality venues to showcase a dish they’re proud of while celebrating the quality and creativity of South Australia’s pub industry,” she says.

“It also encourages people to discover new venues or revisit old favourites, while giving chefs the chance to share ideas and connect with others in the industry.”

That sense of camaraderie runs through the competition, even with a coveted title on the line.

“It’s inspiring to see the creativity and different approaches that other venues bring,” Lee says.

“Who knew that there could be so much variety in a pub burger!”

After another afternoon of sizzling patties, melting cheese and painstaking judging, the title of SA’s best pub burger went to Bentleys Hotel, while The Famous Royal Mail Hotel claimed the People’s Choice Award.

For Lee, though, the competition’s biggest success goes beyond the trophy.

“At the end of the day, the Pub Burger Challenge is about more than winning,” he says.

“It’s about celebrating one of the most iconic meals in Australian pubs, supporting our hospitality industry and having a bit of fun along the way.

“Everyone has an opinion on what makes the perfect burger and that’s exactly what makes this competition so great. Whether it’s a classic cheeseburger or something a little more adventurous, if it’s made with care and makes someone smile and fills their belly, you’ve done your job.”