They’re an ideal takeaway and home-delivery item, so it’s no wonder burgers were a go-to product for many businesses even during lockdowns. Now that the public are dining out again, they’re more of a menu mainstay than ever.

We asked several of our consultant chefs and one special guest to provide a burger recipe of their creation to share with readers – with an emphasis on quality ingredients and where possible something a little out of the ordinary. The results speak for themselves.

“There’s more competition in burgers than we’ve ever had before,” says Delaware North Australia’s National Executive Chef Markus Werner. “You can’t keep up with all the new burger chains hitting the market – either from New York, the UK or Asia – it’s really become a massive trend and everyone’s trying to compete.”