As the burger movement in Auckland gathers momentum, the debate unavoidably intensifies as to “the best.” My preferred option is Better Burger, and it comes down to two words: Maillard reaction, the chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Organic and locally produced and sourced, patties of premium New Zealand grass-fed beef are smashed straight onto the grill to sizzle away until the resulting crust forms perfectly. Adorned with slices of cheese and salad, what you get is a burger as pleasing to the eye as it is the senses.