From the bun to the toppings to – of course – the meat, there are several factors that go into perfecting this relatively simple sandwich. While attending Austin Monthly’s annual Burger Bash in June, the Chronicle asked 10 participating burger chefs – including Faseeh Vohra of JABS, who took home both the Judge’s and People’s Choice awards at the event – for their takes.
Bo Moreno, Moreno Barbecue:
“It always starts with the meat first – where you’re sourcing your meat. We use all natural, prime grass-fed beef for ours, which also happens to be the brisket trim that we use. So we’re making sure we utilize the entire brisket and nothing goes to waste.”
Stewart Jarmon, Bill’s Oyster:
“A good sear. A crispy sear. It’s a hot plancha. If you’re doing it at home, a hot grill. Just get that texture on that meat.”
Mo Pittle, Jewboy Burgers:
“This is gonna sound strange, but onions. … We take the fresh ground beef – it can never be frozen; anyone who’s selling you frozen ground beef, run away – [and put it] over the onions. Then take the press and press it. As you get the sear, the onions are gonna grill into the patty and put all of that moisture back into the burger.”
Steve Ocean, Gimme Burger:
“It’s absolutely all of it. It’s the quality of the beef, it’s the sear on the beef, it’s the sauce. The sauce is very important. Especially ’cause ours is Texas style, so I think it’s important that it has a mustard base. And, of course, all the vegetables. Just keep it simple and basic.”
Ali Clem, la Barbecue:
“I think a well-seasoned burger is the way to go. Of course you can have great meat, you can have great sides, great toppings, everything else, but I think if it’s a well-seasoned one, it goes a long way. I make my own seasoning.”
Jojo Sanchez, Bub’s:
“I’m gonna say the meat. It’s all about the beef and the sear. The type of beef you use is big.”
Faseeh Vohra, JABS:
“For me it’s the perfect combination of a nice sear on a smashburger whilst keeping it juicy.”
Esteban Escobar, Lou’s:
“I think it’s really important to source good beef. That maximum-cruelty shit – it hurts the soul and it tastes like crap.”
Julio Jarillo, Loro:
“The thing that makes a good burger is what surrounds the meat. What completes that patty. I think that coming up with a patty does so much, but what you put it together with – the bread, the spread, what kind of toppings, the herbs – the combinations can be a thousand.”
James Philibert, Uptown Sports Club:
“The perfect burger has to be the beef. Without the proper cheese as well – we always go with American ’cause it melts perfectly on beef.”
Hungry for more? Check out photos from Austin Monthly’s 2025 Burger Bash.
This article appears in July 4 • 2025.
