Making a delicious burger may seem as simple as whacking a beef patty between two sesame seed buns and finishing adding a slice of iceberg lettuce - but scientists are now begging to disagree.

According to new research commissioned by Asda, a great hamburger should stimulate all the senses including sound and feel.

Chef and flavour researcher, Charles Michel, said that the sensation of the burger in our hands and the crunch of the lettuce all add to the overall experience.

Charles Michel, the chef-in-residence and researcher on flavour perception at Oxford University's Research Laboratory, has devised a sensory formula to build the perfectly balanced burger.

According to Charles, it is 30 per cent smell, 25 per cent touch, 15 per cent sound, 15 per cent vision and 15 per cent taste.

Furthermore, he has calculated the perfect taste of a burger to appeal to our taste receptors.

It is 35 per cent umami - our fifth taste - which is a sweet and salty enhancer, with 25 per cent saltiness, 20 per cent sweetness, 15 per cent sourness and five per cent bitterness.

The chef determined that burger width is more important than height, with the perfect burger standing at 7cm wide to hit all your taste buds at once.

The recipe comes with a complex chart, explaining the purpose of each ingredient - and which sense it serves to stimulate.

The entire burger contains eight important components, including a seeded burger bread, Chipotle sauce, vegetables - including a lettuce leaf and sliced gherkin, a slice of tomato, a crunchy layer of dried Serrano Ham and deep fried onion slices, slices of Camembert, Wagyu beef, ketchup and soy sauce.