Where does a chicken thigh dipped in chicken fat go to meet a scoop of candied chilli ice cream?
Between two sides of a bread bun at Wellington's annual burger showdown - part of the food festival Visa Wellington of a Plate.
Chef Ollie Edwards from Rosie's Cantina gives tips for making a classic, quality burger at home.
- Check out six of the best RNZ burger recipes, including Burger Burger's classic beef & cheese burger as pictured below
Ollie Edward's burger checklist:
As with every aspect of a great burger, quality is key, Ollie says.
Supermarket bread buns have their place but he prefers potato buns or milk buns.
"They steam up really nicely, they're soft, they're pillowy, but they still have good structure… they're buttery, they're rich, they're the best."
If you can, go for quality and head to the butcher for patties rather than the supermarket, Ollie says.
"If you start out with a low-grade meat, you're gonna end up with a low-grade burger."
Ollie prefers butterflied then fried chicken thighs cause they hold moisture best.
Brining the chicken for 12 or 24 hours in advance will help with tenderisation, too.
"Go into the thicker end [of the chicken thigh]. They've always got that thin part in the middle so I just try to cut it out to [make the piece] the same thickness."
Leave them out of the fridge so they keep their sweetness and season them with a little salt.
Ollie prefers the Australian brand Bega for burgers as he says aged cheddar gets too oily when it melts.
"[Bega] has got the flavour, it's got the melt."
Kosher dill pickles or McClure's Pickles.
A layer of mayonnaise spread on the bottom side of the bun will help keep the burger drier by protecting it from running juices from the pattie.
Otherwise, ketchup and mustard.
"I suppose I gotta do a shameless Fortune Favours [Brewery], Wellingtonian plug on that one… or a nice good refreshing gin."