The family owned and operated Loveday’s Quality Meats in Burleigh took home the trophy from the Australian Meat Industry Council’s national awards held in Adelaide over the weekend.

Andrew Loveday, who has been a butcher for almost 35 years, told news.com.au the key to the winning patty is good meat.

Mr Loveday uses Angus beef, which he says has a good fat to meat ratio.

The burger is about 80 per cent meat and 20 per cent fat, and each patty weighs 180g.

“Fat is flavour to a degree and that’s part of the secret,” he said, adding that size is also important to maintain juiciness when cooked.

“We’ve worked out over time that that’s the perfect size.

“If they are too small and too thin they’ll dry out and go horrible.”

Mr Loveday added that the burgers were also gluten-free, which he called “a bonus”.

Called a B-52 – like the United States Air Force bomber – they came up with the name after running a competition among his staff.

“Someone said, ‘They’re the bomb those things,’ and that’s how it came about,” he said.

“Since then, we say they are beautiful 52 weeks of the year. Two meanings.”

Mr Loveday said the butcher shop was already popular with travellers, but he hoped the win would see even more people stopping by on their way through Burleigh.

He said one family who stay at the Tallebudgera Creek Tourist Park at Palm Beach always stop by to get meat for their holiday barbecues.

“The more the merrier,” Mr Loveday said.

The butcher, who started out when he was just 15 years old, has quite the trophy collection.

He has also won state and national awards for his hams and sausages.