Chefs take a grilling to win SA’s best Pub Burger crown
There was no burgering around as 12 of South Australia’s best chefs fired up for the AHA/SA 2025 Pub Burger Challenge.
Jalapenos. Chimmi. Even some onion, bacon and coffee jam. Plenty to keep judges Dale Alsop from event sponsor Thomas Foods, Chris Stephan from Pen and Palate, and CityMag‘s Claudia Dichiera warm on a cool winter’s afternoon in Adelaide.
The event, held at The Griffins on Grenfell Street, saw 12 finalists grill it out for the honour of taking home the title of Pub Burger of the Year. And they came from all over the state, with chefs and staff from the Port Lincoln Hotel, Salisbury Hotel, South Eastern Hotel in Mount Gambier and the Clare Valley’s Magpie and Stump all travelling to the CBD to compete.
With the first three finalists taking to the stage, the nerves were palpable as InDaily caught up with the hopeful watchers-on. Sous chef Cameron Fenn from the Kensington Hotel, making his first appearance at the event, admitted to feeling a “little bit nervous and excited” before taking to the stage to cook up his venue’s namesake Kensi burger.
Tania Stolpe, chef de partie at the Salisbury Hotel, was feeling the pressure. “The other burgers are looking pretty good – they’re making me nervous,” she said. But Tania had a secret up her sleeve she was hoping to impress the judges with – the onion jam on the hotel’s Wagyu beef burger. “I’d describe the taste as delicious,” she said. “You have to be careful with the jam – use too much and it’s a punch in the face. But it complements the beef really well.”
Torrens Arms Hotel chef de partie Austin Facchin was also hoping to stand out from the crowd with his offering, a chuck mince patty on a Turkish roll with rasher bacon, red onion jam, fried jalapenos, oak lettuce, jack cheddar and garlic aioli. “People love it as it’s a bit different with the jalapenos – they give it a bit of a kick,” he said.
Aldinga Hotel sous chef Stacey Richter brought her partner, the hotel’s owners and head chef Dan Serafin for support in cooking up Dan’s traditional Aussie beef burger. “I’m so glad to have the whole crew here,” she said. “It’s a pleasure just to be here having a lovely day out and meeting everyone.”
A previous competitor himself, Dan was more than happy to be there for Stacey. “We’ve taken part for the past 13 years and we’re so stoked to be here,” he said. “Sitting watching it, it goes quite fast but I remember taking part, it feels like you’re up there forever.”
Antonio Rojas from the Port Lincoln Hotel was another new competitor, bringing along his Bayside burger which he described as “the perfect combination of flavours”.
“You have the burger sauce which is kind of sweet, the pattty is salty and peppery, the caramelised onion adds sweetness, then there’s the spicy hot sauce, bacon and cheese to balance the flavours,” he said.
“I’m excited to be here. It’s interesting to see all the chefs putting their hearts into their burgers and I’m going to do the same.”
With the smell of cooking getting everyone’s mouths watering and the chefs plating up, it was over to the judges. Burgers were assessed on their taste, presentation, quality of meat content and value for money.
After much deliberation, The Griffins chef Luke Brabin’s Mayura Station Wagyu beef burger took out top prize – the judges delighting in the extra crunch offered with the additional of some crispy potato on top of the pattie.
“The level of competition this year was really good,” Chris said.
“It was a close call and there was only seven or eight points in difference between the top three. There were lots of excellent components in all the burgers.
“The biggest thing that stood out this year, even when we did the eliminations, was that the burgers were much more simplified rather than containing masses of different ingredients.
“I think that’s a reflection on the cost factor these days – making it work for them within their budget and making it a family friendly option on their menu.”
It’s a view that resonated with Claudia. “That seems to be the new trend – less is more, with good-quality ingredients,” she said.
And it was the quality of the meat was the deciding factor for Claudia. “You can just tell, especially with the winning burger,” she said.
“The meat was so juicy and succulent, cooked to perfection.”
Dale, a self-confessed “stickler for things like lettuce on the bottom, a nice cheese, a bit of salt and pepper, traditional style” was quite taken with the addition of the fried jalapenos to the burger from the Torrens Arms Hotel. “It was really good and offered a nice bit of spice,” he said.
Taking out the people’s choice award The Stump Magpie & Stump Hotel – a proud moment for head chef Vic.
“I can’t believe I did that,” Vic said.
“It’s a great opportunity for us to show other people what we do. I believe we’ll have a party to celebrate with the customers and it’s going to be a big day tomorrow.
“I’m very proud and thankful to everyone who supports us.”
Happy to regain his crowning title, The Griffins’ Luke was gearing up for a busy few weeks. “I’ve particpated a few times and enjoy it,” he said.
“If you’re lucky enough to win it, the amount of burgers you sell is off the charts.”
Better get those grills fired up quickly, Luke.
