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    National Cheeseburger Day – Interview with Jaime from Boss Burger

    Insights

    National Cheeseburger Day – Interview with Jaime from Boss Burger

    In celebration of National Cheeseburger Day, we interviewed Jaime from Boss Burger to discuss creating mouth-watering burgers and the best cheese on the market.

    Jaime has been working in the hospitality industry for 20 years now, and his career highlight was ultimately watching the businesses he worked for succeeding. With his years of experience, Jaime was more than happy to share some of his thoughts about burgers with us here at Pure Dairy, in celebration of one of the best and most diverse culinary creations, the cheeseburger.

     

     

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    A post shared by Boss Burger Co (@bossburgerco)

     

    Q: When people think of your restaurant, Boss Burger, they think of mouth-watering burgers. Tell us a bit about your approach to cooking?

    Jamie: The best approach to cooking, especially when it comes to our mouth-watering burgers, is fresh and premium ingredients and meals that are cooked to order. There is nothing better than a fresh, hot and juicy burger made from the best ingredients you can find.

     

    Q: What do you love about Pure Dairy’s THINS Burger Cheese Slices? What distinguishes it from the rest?

    Jaime: There is nothing more important than consistency when it comes to burgers. These Pure Dairy cheese slices also perfectly match the flavour profile of our creations.

     

    Q: We love your burgers, what would you consider the most essential ingredients in creating a good burger?

    Jaime: We pride ourselves in always using the freshest premium grade ingredients we can find. That is what creates the best burgers. In our kitchen, our must-have ingredients are good mayonnaise, a great cheese, such as Pure Dairy’s THINS Burger Cheese slices, and a good bun.

     

    Q: What is the most popular item on your menu?

    Jaime:  The most popular item on the Boss Burger menu is the Tommy the Chook chicken burger. This burger consists of boss fried chicken™, Pure Dairy THINS Burger cheese, slaw and sriracha mayo.

     

     

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    A post shared by Boss Burger Co (@bossburgerco)

    Q: What is your favourite ‘must try’ dish from your restaurant/venue?

    Jaime: If anyone ever asks what dish they have to try from the Boss Burger menu, I always recommend our anyone the items on our St Louis style pork ribs menu.

     

    Q: We have seen the amazing work you do at your restaurant, what’s your approach to building a great team across your various venues?

    Jaime: We are always sure to embed a good culture, and a collaborative working environment into every venue. We also ensure that everybody is treated equally, no matter their position.

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    Q: Was there a light-bulb moment in your career that led you down this path?

    Jaime: I really wanted to give it a go, and there was a gap in the market for the products we wanted to serve. There was nothing to lose, so we decided to give it our best shot.

     

    Q: What are we seeing at the moment in the industry worthy of highlighting?

    Jaime: We are currently facing issues with staffing levels that are very challenging. These are mainly due to the current restrictions and border closures. Naturally, this is also impacting the hospitality industry as a whole.

     

    Q: When you’re not cooking burgers, what is your favourite restaurant?

    Jaime: When I am not at Boss Burger, I love to go out and explore other dining experiences. Two of my favourite restaurants include Squires Loft and Chin Chin. 

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