Burger fans have never had it so good.
This stalwart of the junk food world has had a makeover.
Back in the old days, circa 2003, you couldn't find a burger in Australia other than the fast food variety.
But since 2007 the burger has undergone a process of gentrification and boutique burger parlours have popped up all over the country.
Burger fiends looking for one that is a cut above the fat-laden stereotype have caused burger joints to become so popular that it's not uncommon to see a queue spilling outside the door at weekends.
Restaurants, such as Sydney's Chur Burger, Perth's Jus Burgers, Brisbane's Beastie Burgers and burger franchise Grill'd, are some of the eateries challenging the notion that burgers are very bad for you.
The old school take-away shop burger, notoriously low in nutritional value and high in sugar and fat, seems barely related to its new cousin.
The contemporary burger has a lower fat content thanks to the patty being made of higher-quality meat and mixed with fresh herbs to enhance the flavour rather than salt and sugar.
Co-author of The Burger Book, Ethan Jenkins, who spent six months mapping the locations of the best burgers in Victoria, says the humble hamburger has certainly evolved.
Jenkins sampled everything from soft shell crab burgers to wagyu beef burgers in brioche buns in the name of research for his coffee-table book, which features photos of 90 pimped-up burgers, recipes for the likes of aioli and patties and maps to locate your burger of choice.
"Burgers have gone through eras of change in Australia," Jenkins says.
"From frequenting fish `n' chip shops with your classic thin patty burger with the lot, to entering the fast food market where the burger has been somewhat scorned.
"It has come full circle to feature on menus across the whole dining scene."
At Neil Perry's Rockpool Bar and Grill, in amongst the freshly shucked oysters and cured ocean trout is the David Blackmore's full blood wagyu hamburger with bacon, gruyere cheese and zucchini pickle.
Another entrepreneur riding the burger wave at the moment is Simon Crowe, founder of Grill'd, whose mission is: "to make burgers good".
"Going back a few years (before the burger became mass-produced and processed), the burger was a wholesome, nourishing meal," Crowe writes on Grill'd's website.
"The burger was a perfect combination of basic foods - bread, meat and vegetables providing a good dose of protein, carbohydrates, vitamins and minerals.
"They didn't leave you feeling heavy, bloated or guilty afterwards.
"We think a burger should contribute positively to your health and wellbeing by not only being good for you, but being made with wholesome natural ingredients."
Like Crowe, burger writer Jenkins believes the secret to a great one is the quality of the produce, particularly the meat.
"One of the most integral parts is using good quality beef for your patty," he says.
"And then the right quantity of tomato and mustard - not too little that you'll be eating a dry cardboard-esque burger but not too much that you will be needing to take out shares in a napkin company."
* The Burger Book by Jimmy Hurlston and Ethan Jenkins published by Smudge Publishing, $39.95.
