What would it take to make the ultimate burger? Is it a matter of fresh produce? Perhaps it's a matter of flavour fusion? What elements are mandatory? Could some ingredients be left out? We all know what makes a great burger, but how do you create a 'baseline' for all burgers? How can a gourmet style burger be compared fairly against the traditional fish and chip style burger? These questions were among many considered at depth by the Burgerquesters. After hours of contemplation and deliberation, we decided upon a true measure the could be used to identify the ultimate burger.

		Ratio of burger to bun Big buns are all very well, but they need to be counter-pointed by an adequate supply of meat. Each bite of burger should have plenty of both meat and bun.
		Quality of meat pattie Flavoursome beef patties with subtle herb undertones grilled to crunchy-edged perfection are the order of the day. Packet-patties should stay in their packets and sausage meat isn’t really meat.
		Smoky bacon goodness Bacon should provide that smoky smoky goodness and should be well done but not crispy. Excessive fattiness or stringiness is unwelcome.
		Fresh bread, not sugar Buns should be fresh and lightly toasted. They should have some substance to them too. Lightweight sugary numbers you can get from the supermarket should be treated with great contempt.
		Caramelised onions Onions should be grilled to the point of sweetness - not too soggy, not too charred. Raw onion is for Europeans, although raw Spanish onion sometimes has its place.
		Texture of burger flavours Burger texture can be difficult to define. A soggy bun with limp lettuce, wet tomato and chewy meat scores poorly. But a firm-bunned burger with crunchy lettuce, melted cheese and fleshy tomato will score highly.
		Structural integrity Over-packed burgers make messy eating. A bit of spillage is fine, but explosive burgers are only going to end in tears.
		Juicy red tomato Tomato must not be translucent or green. High points are scored for rich, red, thick slices of juicy tomato.
		Sauce isn't always processed and smooth Heinz tomato sauce is a classic, but it won't score top points. A thick tangy relish, if properly applied, can make all the difference.
		Eggs, not rubber A burger with the lot must have egg. It shouldn't be overdone to the point of rubberyness though, nor should it be so yolky you end up splattering your neighbour.
		Throw me a frickin' bonus This criterion is for those little extras. Whether it's beetroot, aioli or choice-of-bun, if there's something a little special about the burger, this where we get to show some love.