Sydney burger master Brad Johnston creates the Zeus, a Greek-style burger to rival the Trufflenator

FIRST there was the Trufflenator, now renowned Sydney burger master Brad Johnston has created the Zeus to rival the truffle-infused predecessor. Is it the god of all burgers?

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RENOWNED Sydney burger master Brad Johnston is back.

The Dee Why Hotel head chef, responsible for the Trufflenator, a pimped cheese burger filled with five different truffle combinations, has come up with another meaty monster.

New to the menu is the $22 Greek-inspired Zeus burger with two 100g Wagyu beef patties, beef and chicken kebab meat, American cheese, shoestring fries, quinoa tabouli, sumac pickled onions, a selection of sauces and a Japanese milk bun.

He’s back ... Brad Johnston and his Zeus burger.

Mr Johnston is expecting plenty of interest in his new burger. Customers people will see it on review sites like Fatties Burger Appreciation, he said.

“Social media really helped launch us with the Trufflenator,” he said.

“The Zeus should be the same, people will come from places like Bankstown to try it.”

The Dee Why Hotel buys in the chicken and beef kebab meat. They are cooked on a rotisserie and shaved in the kitchen.

Rustic shoestring fries will impress yiros fans, while homemade quinoa tabouli and a half-garlic-half-yoghurt sauce, ramp up the Greek-style flavours.

American cheese keeps the burger more authentic, he said.

Where it started. Brad Johnston and the Trufflenator burger. Picture: Troy Snook

Burger etiquette frowns on cutlery.

“Knives and forks are for rookies,” he said.

“The best way to eat it is two hands and to commit to it.”

Dietitian Julie Gilbert from the Dietitians Association of Australia said that portion-size is a problem with oversized food trends.

“I don’t have the nutritional break down, but it would be high in salt, saturated fat and the portion size represents a family meal,” she said.

“The recommended protein portion is between 100-150 grams of lean meat, this is easily double that.”