Issue 6
Tuesday, 06 August 2019
Charles Darwin University
CDU VET Culinary Arts lecturers, baker Robert Schwerdt (left), chef Jason Wilkes, and butcher Rodney Sims
CDU VET Culinary Arts lecturers, baker Robert Schwerdt (left), chef Jason Wilkes, and butcher Rodney Sims

Search on for Top End’s best burger

By Kaye Hall

CDU Culinary Arts lecturers and the Meat & Livestock Australia (MLA) are on a quest to find the Top End’s best burger. 

Culinary Arts VET lecturer, Rodney Sims said local butchers and chefs would be vying for the crown.

“If you’re making a great beef or lamb burger make sure you enter,” Mr Sims said. 

“Winners will have bragging rights for 12 months and media attention.” 

Burger competitions are run around Australia and winners see a dramatic increase in sales. The organising team is hoping for enough interest from industry so that next year they can run the best sausage competition as well.

“We need the full flavour of the Aussie beef or lamb to be the shining star,” Mr Sims said. 

“Most butchers and chefs will only add salt and pepper, maybe a few spices and chilli. We are not looking for patties with carrots and the like mixed through the meat. We are looking for a flavourful meat burger patty pure and simple.”

Six independent judges, including two from interstate, will award Best Gourmet and Best Traditional Burger in beef and lamb categories. Burgers will be cooked by the expert CDU Culinary Arts team.

Mr Sims had some tricks of the trade for the home burger cook.

“Burgers are best done on a barbeque or grill,” Mr Sims said. 

“Generally, we suggest you sear the burger on both sides and reduce heat to cook to the degree of doneness. Then take it off the heat, give it a light seasoning and rest the burger for about five minutes to retain the juices and the flavour.”

Entries must be received at CDU Palmerston by COB Tuesday 27 August. The Best Burger in the Top End will be announced at the MLA Meat Appreciation industry evening at Karawa Restaurant, Building B, Palmerston campus on Wednesday 28 August.

For further information contact E: