Best burgers in the US, Australia, Japan, France, New Zealand and China, according to top chefs

The humble hamburger rarely has a place in traditional fine dining, but for many top chefs it’s one of the food world’s greatest guilty pleasures.

It’s a simple dish that’s found everywhere and loved all around the globe. But where can you get the best one and what’s the secret to turning a handful of minced beef (or something else) and some bread into a delicacy?

We asked the culinary elite – chefs laden with Michelin stars and other accolades – for their favourite burgers when they are having a sneaky time out from gastronomy. Here are their picks.

Australia

Burger Project, Sydney

Neil Perry of Rockpool Bar & Grill is the big-name chef behind Burger Project, which works with local suppliers. The patty is handmade, 100 per cent grass-fed beef. Try the American, with Cape Grim beef, cheese, pickles, onions, mustard, secret sauce and rose mayo. Or just a simple cheeseburger.

Chosen by Scott Collins of MeatLiquor, London

Butchers Diner, Melbourne

This 24-hour, hole-in-the wall joint with a counter and stools is a favourite with chefs who enjoy its unfussy food and high-quality ingredients. The hamburger is a 120g (4.2oz) beef patty with tomato sauce, pickles and mayo in a milk bun.

Chosen by Ashley Palmer-Watts, formerly of Dinner by Heston Blumenthal, London

Butter, Sydney

Butter is a hybrid sneaker, fried chicken and Champagne bar in Surry Hills. If that sounds an unlikely set-up, it is the project of respected chef Julian Cincotta and the team from Thievery restaurant in Sydney. The OG Chicken Sandwich is not to be missed.

Chosen by Josh Niland of Saint Peter, Sydney

Mary’s, Melbourne

This is an outpost of a Sydney chain, with loud music, natural wines and an American vibe. Founders Jake Smyth and Kenny Graham favour local suppliers for their meat and wines, and big flavours. The cheeseburger is a must unless you’d prefer the vegan menu.

Chosen by Andrew McConnell of Cutler & Co, Melbourne

China

Honbo, Hong Kong

This homage to the classic American burger joint serves great food. The patties are made with double gold American beef from Wisconsin, served in a potato milk bun. The double cheeseburger is the signature option.

Chosen by Shane Osborn of Arcane, Hong Kong

France

Bioburger, Paris

As the name suggests, this Parisian restaurant serves organic burgers and they are full of flavour. One favourite is Le Poivre: a choice of beef or vegetable patty with farmhouse cheddar, tomato, salad, onion jam and pepper sauce. It’s like eating steak au poivre on a bun.

Chosen by Greg Marchand of Frenchie, Paris

Japan

MOS Burger, Tokyo

This Japanese chain has been serving burgers adapted to Japanese tastes since 1972. Try the Rice Burger served with grilled beef, sweet soy and barbecue sauce between patties of compacted rice. The Kinpira Burger is a great vegan option.

Chosen by Hisato Hamada of Wagyumafia, Tokyo

Wagyumafia, Tokyo

The Cutlet Sandwich from Wagyumafia at Nakameguro station is made with thick-sliced pure Kobe beef, breaded and deep fried, sandwiched between two slices of Japanese milk bread with a secret house-made sauce. It harkens back to world’s first burgers – claimed to have been made by Louis’ Lunch in New Haven, in the US state of Connecticut – yet is distinctly Japanese, says three-Michelin-star chef Kyle Connaughton.

The prices are something else. The budget (Zabuton) version is 5,000 yen (US$45.50) rising to 50,000 yen for the Kobe Champion.

Chosen by Kyle Connaughton of SingleThread, Healdsburg, California

New Zealand

Fergburger, Queenstown

“You will always remember your first Fergburger,” says New Zealand chef Josh Emett. “First, there’s the long queue, and then the care taken to put them together so they are all picture perfect. I love a bit of avocado and bacon in anything and these burgers never disappoint.”

Chosen by Josh Emett of Rata, Queenstown

United States

Burger Joint, New York

This cash-only, speakeasy-style joint hidden beside the lobby in the Parker Meridien is legendary. It’s dark and moody with great music and for many chefs it is among the coolest in New York. Chef Jamie Lee from Copenhagen says you can’t go wrong with the cheeseburger.

Chosen by Jason Atherton of Pollen Street Social, London; Jamie Lee of Kodbyens Fiskebar, Copenhagen

Five Guys (various)

This American chain is expanding internationally and has caught the attention of some of London’s finest chefs. Claude Bosi, who holds two Michelin stars, says: “I like the choice of toppings and the meat has good flavour. But the chips are the best.”

Chosen by Claude Bosi of Claude Bosi, London; Ashley Palmer-Watts, formerly of Dinner by Heston Blumenthal, London

In-N-Out (various)

Chefs love this regional chain founded in California. Claude Bosi praises the great meat patty, light bread and brilliant shakes. New Zealand chef Josh Emett goes for the Double Double, made with two cheese-topped patties. It’s the same for Shake Shack CEO Randy Garutti: “If I’m in LA, I’ll snag a Double Double.”

Chosen by Claude Bosi of Claude Bosi, London; Josh Emett of Rata, Queenstown, New Zealand; Josh Niland of Saint Peter, Sydney; Martha Ortiz of Filigrana, Mexico City; Randy Garutti of Shake Shack, New York

Joe Junior, New York

Japanese chef Hisato Hamada of Wagyumafia likes to visit Joe Junior when he is in New York. “I order the beef without cheese,” he says. “For me, the beauty of this burger is in its simplicity. I like that it is unchanged and has a classic soul. It is my definition of America.”

Chosen by Hisato Hamada of Wagyumafia, Tokyo

Shake Shack (various)

It’s a rare chef who is not a fan of Shake Shack, where restaurateur Danny Meyer raised the bar for burgers. “It’s my favourite,” says French chef Greg Marchand. “I always go for the SmokeShack – double stack of course – and I also love their cheesy crinkly fries.” “I love Shake Shack!” Thailand’s Thitid Tassanakajohn says. “It’s so addictive,” Jason Atherton says.

Chosen by Jason Atherton of Pollen Street Social, London; Ravinder Bhogal of Jikoni, London; Daniel Boulud of Daniel; Hélène Darroze of Hélène Darroze, Paris; Greg Marchand of Frenchie, Paris; Thitid Tassanakajohn of Le Du, Bangkok

Richard Vines is chief food critic at Bloomberg.