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 …