The professional chef and researcher on flavor perception at Oxford University's Crossmodal Research Laboratory, also stated it was "scientifically inaccurate" to think that food's deliciousness just comes down to taste.
Using his own research and previous scientific studies, Michel uncovered that atmospheric sounds like chewing and background noises can potentially influence a burger tasting experience, with more research suggesting we "eat with our ears".
"The formula is a combination of scientific insight and intuition. But more than that, it's about making people more curious about the sensory complexity and richness of eating experiences in general, especially when it comes to such a succesful food as the burger (an über-food, one might say)," Michel told CNBC via email on Wednesday.
Michel argued that taste is just one key component, yet he's calculated how the five "basic tastes" can be perfectly balanced in a burger: 35 percent umami (savory), 25 percent saltiness, 20 percent sweetness, 15 percent sourness, and 5 percent bitterness.