Winter Warmth
Friday, 5 June 2026
Game on: how to build a better burger
Featuring:
Tony Moss, State Executive Chef Vic-Tas, ALH Hotels
As State Executive Chef of ALH Hotels’ 130 venues across Victoria and Tasmania, Tony Moss knows a thing or two about feeding punters on busy game days. And according to him, the humble burger is at the top of the list every time.
“There’s at least one burger on every single pub menu, and some venues have up to five in the handheld section. They’ve evolved from being just a beef patty and cheese to some very creative signature burgers — they’re like a blank canvas.”
— TONY MOSS, ALH HOTELS
Tony adds that burgers are an easy win for a pub kitchen, with relatively low cost of goods, quick turnaround and high guest satisfaction. So how do you make sure your burger menu is firing on all cylinders?
Start with the bun
Protein may be the hero, but Tony is keen to emphasise it’s the bun that makes or breaks the burger. “It frames the whole dish,” he says. His preference is a milk bun, glazed and soft, with a bit of chew. He steers clear of seeds to take allergens out of the equation.
Whether to steam or toast the bun is a legitimate debate, but Tony lands firmly on toasted. In a busy service, a soggy bun is the enemy. “Toasting gives the filling a base to stand on,” he says.
Protein protocols
For a beef burger, Tony goes for a mix of chuck and brisket. “You get that meaty, fatty flavour from the chuck, and the brisket rounds out the profile.” Both are relatively cost-effective cuts, perfect for plating hundreds of burgers on a Saturday afternoon. “It’s quite important not to over-process the meat — you want a good grind, but nothing like sausage meat.”
When it comes to the ever-popular chicken burger, Tony says some customers like a grilled chicken burger because it’s healthier, but most people prefer fried chicken. “I like to use a deep fried chicken thigh — it’s got a bit of flavour in the meat and it’s also got a really good fat profile.”
Other proteins popping up on burger menus right now include crispy fish, prawns or crab, and patties made from lamb, pork or game like kangaroo. Vegan and vegetarian options might be slices of mushroom, haloumi or tofu; zucchini, corn or pumpkin fritters; and bean or lentil patties.
It’s quite important not to over-process the meat — you want a good grind, but nothing like sausage meat.
Get saucy – and pickled
The best burger sauces are based on mayonnaise, believes Tony. “Mayo is a great flavour delivery vessel. Your classic burger sauce is mayo plus dill pickle, mustard, tomato and a little onion, but you can get really creative with it.”
For crispy chicken burgers, there’s plenty of room to play. “It just depends on how elaborate you want to go,” he says. “Chicken burgers are going crazy with gochujang mayos and hot honey, there’s also your chipotle, or a herby ranch-style mayo. It really depends on the flavour profile and the protein of the burger.”
Pickles are still having their moment, which Tony puts down to the interest in fermented foods as well as online trends. “Social media is playing a big part with things like picklebacks and the drinking culture around pickles as well. Pickles are a big subculture.”
And don’t forget the cheese — a nicely melted slice over a hot patty, right before assembly, is a small thing that makes a big difference to the build of the burger.
Get set for game day
Tony says the secret to kicking goals on busy days is being well prepared. “Some of our venues will do hundreds of burgers on a game day, because it’s an easy thing to eat while you watch — or eat while you yell at the TV screen!”
His tip for busy chefs is to make sure your mise en place is done, and “your station is set up ready to take a bit of a beating”. “Get all your fillings ready to rock and roll, and keep a good flow so you’re cooking fresh to order.”
Get all your fillings ready to rock and roll, and keep a good flow so you’re cooking fresh to order.
The bigger picture
With today’s cash-strapped diners, burgers are an important part of a balanced menu. “They’re a good entry-level price point for a casual main,” Tony adds.
“We might run the same menu from noon until 9pm. At lunchtime we’ll serve more burgers and fish and chips, then at dinner time they might get into the pastas and steaks. You need the lighter meals so there is something for any time of day.”
Tony says there are many ways to serve a burger, but the fundamentals don’t change — a great bun, beautifully cooked protein, tasty sauce, fresh salad, melted cheese, and a kitchen that’s set up to pump them out with speed and consistency.
With all these elements in place, your team is always the winner.
Hellmann’s scratch-quality Real Mayonnaise and versatile Vegan Mayonnaise are trusted by foodservice businesses all over the world as a base for creating signature burger sauces.
Choose the mayo that suits your burger, then add your own twist for a next-level burger experience. Here are some ideas from the Hellmann’s test kitchen:
Go green with Hellmann’s Vegan Mayonnaise, matcha, lime powder and seaweed flakes
Try Hellmann’s Real Mayonnaise with spicy harissa and a spoonful of Vegemite, then toss in some smoky bacon bits
Elevate your Korean chicken burger with a blend of Hellmann’s Real Mayonnaise, kimchi, gochujang and fig jam
Give mushroom burgers an extra kick with Hellmann’s Vegan Mayonnaise plus crispy fried chilli, finely diced spring onion and a drizzle of mushroom XO sauce.
Real Mayonnaise
2.4kg
Cheese is one of the most important elements of a burger, which is why choosing the right cheese is vital for visual appeal, taste and customer satisfaction.
Dairy Farmers has created two cheese products specifically for burgers, designed to melt evenly for a smoothly textured mouthfeel, while enhancing the overall taste of the protein and holding all the other fillings together.
Dairy Farmers Burger Slices
the perfect fit for burger buns. Consistently sized and deliciously creamy, with an even melt and great flavour to ensure customer satisfaction.
Dairy Farmers Hi-Melt Burger Slices
featuring a high melting point and uniform thickness, capable of withstanding the hottest cooking environments while retaining stretch and appealing texture.
Burger Slices
12 x 1.35kg
Featured Products
Mayonnaise
10kg
Mayonnaise Vegan
10kg
Vegan Aioli
4 x 2.4kg
Plant Based Mayonnaise
4 x 2.4kg
Real Aioli Mayonnaise
2.35kg
Real Mayonnaise
2.4kg
Real Mayonnaise
20kg
Vegan Aioli
1 x 10kg
Bearnaise Sauce
6 x 1L
Booster Beef
8kg
Booster Chicken
8kg
Concentrated Chicken Liquid Stock
1kg
Demi Glace
6kg
Hollandaise Sauce
6 x 1L
Instant Mashed Potato Mix
7kg
Italian Glaze with Balsamic
6 x 500g
Mexican Mild Chunky Salsa
1.95kg
Napoli Sauce
4.15kg
Potato Flakes
4kg
Rich Brown Gravy
6.5kg
