Danny Hawkes started his business in lockdown and has won best in Britain.
Danny Hawkes, 42, flattens his beef patties so they fry up crispy and frilly.
He credits beer-flavored cheese for his success.
They're served on toasted brioche buns with beer cheese, candied jalapenos, mustard, pickles, and burger sauce.
The burger won a four-round cook-off in London.
Danny's Burgers took off after he posted a home-cooked burger photo.
Now fans wait an hour for his food truck outside Bristol pubs.
Danny Hawkes said, "The business is hard work but I love it."
The chef started out working every Friday, but his burgers became so popular that he now works Thursdays and Saturdays, griddling 200 patties a night.
The father-of-one set up a nine-meter-square gazebo in a brewery courtyard and sold 50 aged-beef organic smash burgers in September.
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