THE MOST GASTRONOMIC
BURGER CONTEST EVER
22nd January 2027
The World Burger Contest is catapulting burgers to the very top of the international gastronomy scene. For its 5th edition, the most gastronomic of all burger competitions takes on a new dimension: a whole day of competition, over 12 candidates from all over the world and an exceptional setting right in the heart of SIRHA-Lyon.
This veritable laboratory of excellence celebrates using expertise, creativity and innovation to promote the concepts of terroir and sustainable cuisine. More than just a challenge, it’s a manifesto for passion and transmission, supported by all the culinary professions and food sectors. This friendly, authentic competition brings together the people who are shaping the future of taste.
Exceptional chefs and partners committed to the cause are invited to write the next chapter in this global adventure.
The supreme title is up for grabs: who will be next?
themed burgers
day-long competition in the very heart of SIRHA Lyon
international finalists – up to 16 places available depending on the quality of applications
very special panel of judges comprising MOF designated chefs and distinguished international professionals
- themed burgers
- day-long competition in the very heart of SIRHA Lyon
- international finalists – up to 16 places available depending on the quality of applications
- very special panel of judges comprising MOF designated chefs and distinguished international professionals
3 burgers to showcase the excellence of your gastronomic skills
Meat or fish, the choice is yours !
Take vegetables to the next level in your creation
Treat your taste buds to a delicious treat
Nos partenaires
A demanding contest based on values that unite
More than a competition, the World Burger Contest is above all an event which celebrates the meeting of all the talent of the food sectors and local products. It brings together professionals from the culinary professions and the agricultural world, of all nationalities, around common values to create the future of cuisine together.
Creativity
Promote creativity and innovation through
original and innovative recipes
User-friendliness
Create a link between all food
professions around a common passion
Authenticity
Choosing products from our local regions
and enhancing them with simplicity
Eco-responsibility
Practice sustainable cooking and
promote the fight against waste
Transmission
Promote the appeal of our professions
for younger generations
Expertise
Excel in technique for the best balance
of tastes and flavours
A word from the sponsor
“It is with enthusiasm and conviction that, for the third year running, I have decided to sponsor the World Burger Contest. This ground-breaking event is shaping the future of our cuisine. Here, the burger, a contemporary icon, becomes a true field of gastronomic expression.
Street food meets haute cuisine. Terroirs assert their individuality. Products find their true expression. Technology makes the difference. Creativity, precision, innovation: every detail counts. The burger transcends itself and becomes a signature dish.
As President of the Maîtres Cuisiniers de France, a designated Meilleur Ouvrier de France and a Michelin-starred chef, I am a champion of excellent, responsible, sustainable cuisine. The competition is the embodiment of this vision: bringing together different sectors to boldly exalt a universal product to the highest standard and reveal the talents of the future.
With the support of an exceptional panel of judges and an international stage at SIRHA Lyon, the challenge is equal to the talent expected. More than 12 nationalities will be competing. The bar is set high. It’s your job to overcome it.
Dare to try. Throw away the rule book. Elevate your product. Tell us a story.
Surprise us… and come and win the award for making the best burger in the world.”
Christian Têtedoie
“It is with enthusiasm and conviction that, for the third year running, I have decided to sponsor the World Burger Contest. This ground-breaking event is shaping the future of our cuisine. Here, the burger, a contemporary icon, becomes a true field of gastronomic expression.
Street food meets haute cuisine. Terroirs assert their individuality. Products find their true expression. Technology makes the difference. Creativity, precision, innovation: every detail counts. The burger transcends itself and becomes a signature dish.
As President of the Maîtres Cuisiniers de France, a designated Meilleur Ouvrier de France and a Michelin-starred chef, I am a champion of excellent, responsible, sustainable cuisine. The competition is the embodiment of this vision: bringing together different sectors to boldly exalt a universal product to the highest standard and reveal the talents of the future.
With the support of an exceptional panel of judges and an international stage at SIRHA Lyon, the challenge is equal to the talent expected. More than 12 nationalities will be competing. The bar is set high. It’s your job to overcome it.
Dare to try. Throw away the rule book. Elevate your product. Tell us a story.
Surprise us… and come and win the award for making the best burger in the world.”
Christian Têtedoie
A word from the previous winner
When I won the World Burger Contest 2025, I approached the competition as a stage for culinary expression. More than a contest, it was an opportunity to defend a vision of the burger that was both creative and deeply rooted in the product itself.
Every detail counts: the balance of textures, the precision of cooking, the consistency of flavour. This quest for getting a dish just right is what drives me every day.
Winning this title is an immense source of pride. I chose to elevate local produce by using technique to exalt taste.
My Franburgé concept, developed at Papa Renard, promotes a cuisine that’s accessible yet purposeful, where every element has meaning.
The World Burger Contest allowed me to shine a light on my work and my team. This victory marked an important step in my career, strengthening my commitment to a convivial, contemporary gastronomy of the burger, rooted in our regions.
Louis-Gautier Lepers
When I won the World Burger Contest 2025, I approached the competition as a stage for culinary expression. More than a contest, it was an opportunity to defend a vision of the burger that was both creative and deeply rooted in the product itself.
Every detail counts: the balance of textures, the precision of cooking, the consistency of flavour. This quest for getting a dish just right is what drives me every day.
Winning this title is an immense source of pride. I chose to elevate local produce by using technique to exalt taste.
My Franburgé concept, developed at Papa Renard, promotes a cuisine that’s accessible yet purposeful, where every element has meaning.
The World Burger Contest allowed me to shine a light on my work and my team. This victory marked an important step in my career, strengthening my commitment to a convivial, contemporary gastronomy of the burger, rooted in our regions.
Louis-Gautier Lepers
When I won the World Burger Contest 2025, I approached the competition as a stage for culinary expression. More than a contest, it was an opportunity to defend a vision of the burger that was both creative and deeply rooted in the product itself.
Every detail counts: the balance of textures, the precision of cooking, the consistency of flavour. This quest for getting a dish just right is what drives me every day.
Winning this title is an immense source of pride. I chose to elevate local produce by using technique to exalt taste.
My Franburgé concept, developed at Papa Renard, promotes a cuisine that’s accessible yet purposeful, where every element has meaning.
The World Burger Contest allowed me to shine a light on my work and my team. This victory marked an important step in my career, strengthening my commitment to a convivial, contemporary gastronomy of the burger, rooted in our regions.
Louis-Gautier Lepers
The competition
The stages in detail
Find out more about each stage of the competition here.
Read it carefully to prepare yourself as well as possible and make sure the odds are in your favour! And don’t forget to read the rules in full. If you have any questions, please consult our FAQ or get in touch by email.
from 2 March to 15 July 2026 for international candidates
from 2 March to 2 May 2026 for candidates from France (more information on the Sélection France page)
Submit your best burger recipe to the pre-selection panel and if you make their mouths water you could win yourself a place in the final!
> Choose the best ingredients, giving priority to local and seasonal produce,
> Compose a creative and original recipe, in collaboration with another participant in the food industry such as an artisan, merchant, cook/restaurateur, butcher, baker, pastry chef, fishmonger, delicatessen chef, cheesemonger, or a person from the agricultural world: market gardener, stockbreeder, farmer, etc.
> Arrange your burger on the presentation surface of your choice, paying particular attention to the aesthetics.
> Tell us your story and the story of your creation!
To submit your application:
> Complete the online application form
> Choose 2 photos of your creation (in jpg or png format),
> Give your burger a name,
> Write a text in French or English describing your creation and the composition.
The competition is open to all professionals working in the restaurant or catering trade.
from 15 July to 1 September 2026 for international candidates
for France selections (more information on the Sélection France page)
Our panel of experts will choose the best recipes in line with the competition’s values to select the international finalists who will pit their talents against each other to prepare the world’s best burgers.
(12 to 16 places available in the final, depending on the quality of your submissions)
Demanding criteria:
- Creativity and originality : Express your culinary genius in your description and surprise our committee with extraordinary flavours and unexpected combinations.
- Visual amazement : Present your “Preselection” burger in striking photos that captivate the eye and tantalise the taste buds.
- Construction and balance : Combine flavours and textures, using local and seasonal ingredients and exploring the infinite possibilities offered by different cuts.
- Technical excellence and rationale : Demonstrate your professional expertise by producing a detailed technical sheet revealing the secrets of your burger, while keeping the costs affordable for successful commercialisation.
International finalists will be notified by telephone by 15 September at the latest.
from 15 September to 1 November 2026
Once you’ve been selected for the final, prepare your three exceptional recipes to shine in all the categories.
Celebrate local produce by selecting products from the Auvergne – Rhône – Alpes region thanks to the fresh produce selections offered by our partners
Submit your 3 complete recipes before 1 November, filling in the technical data sheets and shopping lists on the forms provided by the organisers.
Friday 22 January 2027
Become the world burger champion by impressing our exceptional panel of judges.
Finalists from all over the world will compete with each other, alongside a young culinary talent, in the final. Altogether, you’ll have 3 hours to make your 3 Burgers: a traditional one (meat or fish), a plant-based one and a sweet one.
You have to cook each of the 3 Burgers you presented during the preparation phase.
You will need to bring all the equipment and ingredients that you will need to make your three recipes.
May the best chef win!
Competition prizes
1st prize
2nd prize
3rd prize
“Ma Région-Ses Terroirs” prize
for each category (traditional, plant-based, sweet)
The Young Talent prize will recognize the most deserving apprentice for their commitment and level of technical expertise.
The People’s Choice Prize will be awarded to the candidate whose “Traditional”
burger receives the most votes on the Instagram and Facebook accounts of the World Burger Contest during the final
A look back at 2025
Winners
1st Prize: Louis-Gautier Lepers (France) won 1st Prize and Best Sweet Burger.
2nd Prize: Lionel Ravel (France) won 2nd prize, Best Plant-Based Burger, Best Traditional Burger and the “Ma Région Ses Terroirs” prize
3rd Prize: Ahmed Traoré (Ivory Coast) won 3rd prize
People’s Choice Prize: Mohamed Abaragh (Morocco)
Young Talent Prize: Simon Aurousseau – CECOF of Ambérieu-en-Bugey
Congratulations to our 8 finalists, who gave their all under the watchful eye of the taste and working method judging panels!
Brian Hill (United States)
Ahmed Traore (Ivory Coast)
Lionel Ravel (France)
Mohamed Abaragh (Morocco)
Louis-Gautier Lepers (France)
Axel Ruiz (Spain)
Lohan Raiwet (Belgium)
Matteo Girardi (Italy)
Taste judges
Catherine Botti, MOF Fruit and Vegetables
Gian Luigi Ducci, Butcher, Italy
Patrick Ferrand, MOF Baker
Christian Janier, MOF Cheese
Hervé Malivert, Director of the Institute of Culinary Education – USA
Jean-Luc Vianey, MOF fish
Nabil Zemmouri, Culinary influencer
A competition organised by:
Food industry professionals, represented by the CGAD Auvergne-Rhône-Alpes, invite you to enjoy a unique and authentic experience at the very heart of SIRHA-Lyon, the world gastronomy event.
The World Burger Contest brings together professionals from the entire food industry, from farmers and producers to chefs and artisans, as well as supply chain businesses. This unifying event is made possible by the support of its partners and the invaluable help of Auvergne-Rhône-Alpes Gourmand, an association committed to promoting the region’s food industry.
Partenaires officiels
Partenaire
Membres associés
Soutiens logistiques
World Burger Contest 2026 ® (Website published by ComUpBiz) – Mentions légales