Australian Burger Awards: Competition Guidelines

Here are the rules, tips and guidelines for the Australian Burger Competition to ensure a smooth and enjoyable competition for all participants, 

Please review these carefully before entering, and don’t forget to familiarise yourself with our Terms and Conditions. 

Entries close Friday 11th April.

ELIGIBILITY & ENTRY

The competition is open to any foodservice operator, owner, manager or chef.

Burger recipes must be original, unpublished, and submitted online before Friday 9th May, prior to the competition.

Competitors must prepare four (4) identical burgers in one of the following two categories:

  1. Signature
  2. Technical
  • Competitors must bring their own buns, sauces and fillings, sufficient for four burgers.
  • We encourage using sponsor products where possible; sponsor products will be provided on the competition day. A final list will be provided to competitor’s pre-event.
  • All ingredients must be transported in labelled plastic containers (glass is prohibited) and comply with Australian Food Safety standards. Correct food handling must be adhered to.
  • Ingredients must be brought in insulated coolers to maintain temperature control. Improperly chilled products will lead to disqualification. On-site refrigeration will be available.

SIGNATURE BURGER – JUDGING CRITERIA

  • The process of crafting and putting together the burger
  • Preparation and cooking techniques for the meat
  • Sauces, toppings, and additional fillings
  • Overall flavour balance
  • Burger texture, quality, and consistency
  • Innovative presentation style

TECHNICAL BURGER – JUDGING CRITERIA 

  • Inventiveness with the provided ingredients
  • Uniqueness in cooking techniques and presentation
  • Special touches and flair, without adding any extra ingredients

JUDGING, SCORING & PRIZES

Prizes
National Burger of the Year
Best Signature Burger
Best Technical Burger

  • Burgers will be graded by an esteemed panel of judges and consider the above-mentioned categories.
  • The judges’ decisions are final.
  • For all non-judging matters, the Competition Coordinator’s decision is final.
  • Prizes are non-transferable and cannot be substituted.

LOGISTICS & SUPPORT

  • All burgers must be prepared and cooked on-site.
  • Each contestant will have 10 minutes for preparation and 20 minutes to cook their burgers.
  • Start times will follow a sequential order based on contestant numbers. Each contestant will be assigned a preparation station before their start time.
  • Finalists will be assigned a competitor number, and cooking order will be determined by a random draw.
  • Cooked burgers must be placed on the provided plates for presentation to judges and the viewing audience.
  • Contestants are responsible for cleaning their workspaces after completion and will be judged on the cleanliness of their station.
  • Only the competitor is allowed in the preparation area and on the competition stage.
  • Coaching or advice from others in the preparation or competition area is strictly prohibited.
  • Travel, accommodation, meals, health insurance, and burger ingredients are the responsibility of the competitors.
  • Competition management will provide the following items:
  • Sponsor Products
  • Tongs
  • Disposable Containers
  • Prep Tables
  • Small Wares
  • Knives
  • Induction Stoves

ADDITIONAL GUIDELINES

Employees of National Media, affiliates, advertisers, promotional agencies, event sponsors, and their immediate families are not eligible to enter.

All participants must agree to the Australian Burger Awards Terms and Conditions.