Lovers of beef, behold, Boom Boom Burgers at Chevron Island are in full steam

FINE dining, meet fast food. The miss match of traditional quality cooking techniques and a take-out favourite have combined to beef up the classic burger.

Boom Boom Burgers on Chevron Island combines fine-dining technique with burgers, with signatures like the "smoking burger" - Smoking Hot signature Dish, smoked 150 day old aged beef, mushrooms, cucmber, spinach, cheddar and secret sauce Pic by David Clark

Michelin chef, meet the burger.

In an unexpected marriage of fast food and fine dining, Meyjitte Boughenout’s Smoking Hot is getting Gold Coast burger buffs hot under the collar.

The signature at new Chevron Island eatery Boom Boom Burgers is served under a glass dome, lifted at the table to release a campfire cloud of scented smoke.

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Boom Boom Burgers on Chevron Island. Pic by David Clark

“It’s a technique that comes from fine dining and it’s been around for a long time, but I don’t know that anyone’s done it for a burger before,” Mr Boughenout said.

“We use different woodchips each week — from maple to hickory to rose wood — so the beef and bun soak up the flavour and it’s not just for show. It reminds me of my childhood in the French alps, all the fireplaces.”

The recipe is the result of months of experimentation, with everything from the fat content and seasoning to exclusive brioche buns and organic aged beef.

So far, so good on the smoke alarm front, although Mr Boughenout has his fingers crossed they don’t have to send out too many of the steamy snacks at once.

Read the review inside Taste today. P17-20, 29-32