In today’s Austin360, Matthew Odam names his top burger in the city.

The cooking crew at Odd Duck must be pretty pleased to beat out places like Clark’s, Salt & Time and Hopdoddy’s, the last of which didn’t make the cut for the top 15.×9&widgetId=2&trackingGroup=69017

Statesman videographer Tina Phan caught up with Odd Duck chef Mark Buley to find out his secrets to making such a great burger for this food pornorific video. In Wednesday, I wrote about how home cooks can make better burgers at home, and in the video, Buley shares quite a few tips that home cooks can steal.

Brush the buns with butter.Use 7 oz. of a mix of ground chuck and brisket. They only use salt and pepper to season the meat.Cook cold patties over super high heat to get a good sear on the outside.Salt tomatoes before you put it on the burger.A garnish like arugula adds spice and texture.For cheese, try a mix of goat cheese and shredded Cheddar. Throw in some bacon if you’re feeling like it.