Spicy burger range features Carolina Reaper heat and a signed waiver

Australia’s newest spicy burger has launched with a waiver requirement and a glass of milk served alongside it. The burger uses hot sauce made from Carolina Reapers, one of the world’s hottest chillies. Each chilli can reach 1.2 million Scoville units and is up to 200 times hotter than a jalapeno.

Customers ordering the most extreme version are asked to sign a waiver before eating. However, the experience also includes milk and cooling cucumbers placed nearby. The combination aims to balance the intense heat with support for those attempting the burger.

Betty’s Burgers introduced the new Burners’ range nationally from 12th March to 22nd April. The release includes two spicy chicken burgers designed with different heat levels. One offers moderate heat, while the other delivers extreme intensity.

“We set out to make a proper spicy burger – and we absolutely did,” says Betty’s Head of Culinary, Jonathan Alston.

“The Scoville rating speaks for itself. The waiver speaks for itself. But this isn’t about proving you’re the toughest person in the room. If you need milk, grab it. If you want to tap out, tap out. It’s about bringing your mates and making it fun.”

The Burners’ range includes the Hot Shot burger and the Madman burger. Hot Shot delivers a medium level of heat and is available nationwide. Meanwhile, Madman provides the extreme option and is available only in restaurants.

Research highlights changing attitudes toward extreme food

New national research commissioned by Betty’s Burgers examined how Australians approach intense food experiences. The findings indicate that many consumers avoid challenges framed as tests of toughness.

More than a quarter of Australians surveyed, or 27%, said they avoided experiences designed to prove something. The proportion rises among younger consumers. In fact, more than one-third of people aged 18 to 35 reported avoiding those experiences.

However, interest remains strong when the experience is framed differently. One in three Australians, or 33%, said they would try extreme food if the environment felt inclusive and social. Additionally, more than half of the younger respondents said challenges become more appealing when friends take part.

Dr Alissa Knight, Clinical Psychologist with a PhD in Nutrition and Health Psychology, said the research reflects broader behavioural patterns.

“Sensory experiences like extreme spice activate psychological mechanisms linked to reward, memory and bonding,” she says.

“In the past, very spicy food was often framed as a test of toughness. What we’re seeing now is a move toward experiences that are intense but psychologically safe – social, voluntary and fun rather than intimidating.”

She also noted that shared discomfort can strengthen group experiences.

“When people willingly step into discomfort together – even something like eating a very spicy burger – it can create a shared sense of achievement and a feeling of ‘we did that’ which can strengthen social connection.”

The Burners’ range reflects this shift in approach. The experience includes the option to stop, support from friends, and cooling items placed nearby. As a result, the focus moves away from endurance and toward participation.

Alston said the concept responded directly to that shift.

“Australians still crave bold flavour – they just don’t want gatekeeping. There’s a difference between thrill and exclusion,” he says. “People want to opt in, not be dared.”

The limited-time range remains available nationally until 22nd April.