The art of the perfect burger

Warren Turnbull started his cheffing career in fine dining, but migrated to burgers by opening Sydney's wildly popular Chur Burger, mostly, because he just darn well loves burgers.
We talked to Turnbull about burgers, fine dining and, well, burgers.
You’ve worked in some top kitchens and have been awarded chefs hats. Why did you decide to make the switch to burgers? It’s a trend we’ve seen in a few chefs?
I’ve loved my career as a chef, 20 years of 60+ hour working weeks does take a toll, not just only on the body but also financially.  You work so hard and over the past couple of years it just got tougher and tougher and a change had to be made.  I looked at what was missing in Surry Hills and burgers were the answer, we have kept the whole process simple which in turn helped us create the ideal price point which has been the secret to Chur’s success.  

Warren Turnbull. Photo: Steven Siewert

Is fine dining over? Why/why not?
Fine dining will never be over, there’s always going to be amazing restaurants there.  What has happened especially in Australia is the amount of fine dining establishments we have to offer.  Ever increasing rents, food prices and wages make it really hard for any restaurateur to maintain any sort of profit.  Chefs and owners are just getting more creative in their offerings, which not only benefits themselves but also benefits the customer with exciting venues, food and pricing.

What are the key ingredients of a perfectly assembled burger?
The perfect burger in my eyes is a bun that is soft but firm enough to hold juices and sauces together without breaking up, a pattie that is juicy when cooked by having just the right amount of fat content. Also condiments - great flavoured mayonnaises like ZOOSH, sauces, salsas etc. Simple is best.

sumber : Dailylife.com