Today we will see what it takes to make some perfect burgers, from the opinion of head chef Daniel Wilson.

The ‘gourmet’ burger trend seems here to stay, with even the major fast-food chains now muscling on the booming marketplace. Blueprint for Living tries to separate the bespoke from the bland in an attempt to learn the science behind the perfect burger. What (and who) makes the perfect burger is a frequent source of debate in metropolitan Australia, where a new gourmet burger shopfront seems to pop up every week. The recent wave of enthusiasm owes much to the American burger archetype, where rich meat and cheese billows out of typically brioche-based constructions. But what should and shouldn’t be involved in an ideal burger’s conception?

As far as authorities on the mythical perfect burger go, Daniel Wilson knows more than most. Wilson is the brains behind the much-vaunted Huxtaburger franchise in Melbourne. Speaking to Blueprint for Living, Wilson stresses a good burger should represent something more than sum of all of its parts. ‘It’s like an orchestra: they all have to come together and make a melody,’ he says.

Here are Wilson’s tips for the perfect burger:

The bun

A little bit of sweetness is good to combat the greasiness and saltiness of the meat. The key to it is that when you take a bite, it should all pull away nicely and be easy to bite through the whole thing. Having a softened bun helps that.I do shudder when I see burgers with Turkish bread as the bread.

The patty

Good beef mince, somewhere about 15 per cent fat, 85 per cent lean. All we put in there is salt and pepper. Then you can actually taste the meat, and you’re not tasting breadcrumbs or egg or mustard.You want caramelisation on the outside. In the US, they tend to serve burgers medium or medium-rare, but I’m a fan of just-cooked.

The sauce

Classic mayonnaise, mustard, ketchup: the classic American options.Barbeque sauce can come in to play on certain burgers, or spicy mayonnaise.It all depends on what’s in the bun.

Does pineapple have a place?

I was very fond of a Hawaiian burger as a kid when we got fish and chips on a Friday night, so I’m a believer.