Adelaide's Best Burger

MAIN EVENT: The aptly-named Biggy has a juicy SA beef patty layered with bacon, cheddar, fried free-range egg, herby mayo, lettuce, tomato relish and beetroot in a robust wholemeal bun. Quite a handful but thankfully not too sloppy and definitely not greasy. http://ow.ly/u5guy

MAIN EVENT: One of our favourites in this tasting. The pattie is top-shelf, coarsely ground, slightly pink in the centre, a little rough around the edges so they caramelise nicely. The crusty sesame seed roll (not bun) also contains lettuce, tomato, pickles and perfect ratios of mustard, ketchup and their own creamy concoction.http://ow.ly/u598M

MAIN EVENT: The burger that has spawned many imitators is still up there among the best with its glazed Breadtop roll, pattie packed with juice and flavour, and that addictive, what-do-they-put-in-it truck sauce … a bit too much of it on our last visit. http://ow.ly/u598M

MAIN EVENT: Keep it simple and go for The Chuck with its juicy 160g patty generously smothered in mayonnaise, lettuce and tomato held together with a sweet and light bun. You may need to wear a bib for this one, however, and adding a slice of provolone for $1 is well worth it. http://ow.ly/u598M

MAIN EVENT: Shunning the sweet, glossy buns favoured by competitors and boasting a bigger burger size than the slider-esque portion of many peers, Burgastronomy have let simple flavours come together to do the talking in their Signature offering. Juicy, salty but with a touch of sweet thanks to some sturdy pickles and liberal lashings of ketchup and mayo, the hand-ground MSA premium-grade beef is cooked to pinky perfection. http://ow.ly/u598M

MAIN EVENT: The bun is a sweetie with a glaze you can check your lippie in. The pattie, made from beef sourced on the Fleurieu Peninsula, is cooked through but has good meaty flavour, and there’s plenty of moisture from generous squirts of herb aioli and tomato relish. http://ow.ly/u598M

MAIN EVENT: It’s the sauces/salsas that set this burger apart. There’s a choice of three: chipotle mayo, jalapeño/coriander and our choice, the “hogao”, a Colombian tomato and onion relish. The pattie is made from beef minced in-house, with lettuce and tomato in a Breadtop bun. http://ow.ly/u598M

MAIN EVENT: It’s the fried egg that makes this burger, bursting at first bite and dribbling its golden goodness over a plump house-made pattie, rashers of bacon, lettuce and tomato relish. The soft bread roll has been singed on the grill — perhaps a tad too long in our case. http://ow.ly/u598M

MAIN EVENT: This ain’t no two-dollar steak. The patty is a cut of beef that’s a majority mix of rump with chuck, derived from old-fashioned breeds of South Devon, belted Galloway and Dexter, all with a very specific type and content of fat, which ages 12-16 weeks on the bone along with the meat. Cooked in a fire pit of burning red gum wood and traditional mallee charcoal to make sure meat ‘caramelisation’ occurs. http://ow.ly/u57Wf

MAIN EVENT: The beef patties are coarsely ground, nicely seasoned with faint remnants of pink, on lightly glazed buns. The basic namesake burger is best beefed up with bacon, or move up a notch to the juicy “Sweet Thang” featuring aged cheddar and caramelised onion with or without blue-cheese sauce. http://ow.ly/u57Wf