Burgers Worth Burppling

Burgers Worth Burppling

Where the simple formula of a patty between buns takes the form of impressively "nomelicious" things.
Veronica Phua
Veronica Phua

Frankly, I wasn’t too impressed by @momstouch.sg fried chicken BUT their burgers were a different story. Definitely enjoyed them way more.
Coming in top of the three I tried was the “Mom’s Thigh Burger” (try and ignore the sounds-so-wrong name). Even with the time it took for the delivery to reach me, the piece of fried chicken remained crunchy and was terrifically juicy and tender. Crammed in between the buns with it was a hefty amount of fresh crisp lettuce, a few slices of raw onions (major love for the heat they add!), pickles and housemade spicy sauce. Together, they tasted really satisfying.
In second place for me was the
“Deep Cheese Burger” ($6.80). Rather than sliced cheese, a housemade cheese sauce was used. It reminded me of the kind you dip nachos in. I think if it weren’t for the pickles and fresh lettuce, this could be quite “jelak”, so it’s great they found a way to balance it out.
The third-placed burger (only because it’s so big I had to unhinge my jaw to take a bite 😅😂) was the “Incredible Chicken Burger” ($9.80). With ham, a fried egg, pickles, plenty of crisp iceberg lettuce stacked on the fried chicken thigh, it was a fully loaded thing. There’s quite a bit of sauce but like an efficient sheepdog, it herded all the components to form a hugely flavourful bite.

Thanks again @sakeambrosia for treating me to this meal.

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Launched less than a week ago at @nakedfinn, the Blue Cod Fish Burger ($17) is what you could call an “atas” (premium) version of the Filet-o-fish by you-know-who. I feel it is the sauce that brings everything together to make this burger so craveable. Think of it as a gregarious social butterfly, lubricating the conversation between the crunchy, thick slab of blue cod and the soft brioche buns (from @bakerybrera of course). Composed of shio kombu, white wine vinegar for acidity and some pickled chillies for a quiet heat, the sauce also incorporates avocado for a lascivious va-va-voom voluptuousness.
You can reel a couple of these golden beauties to enjoy by tapping on the link in @nakedfinn’s bio on Instagram.
Islandwide delivery is available but if you have a car, why not swing by to pick up and experience their contactless drive-thru service?

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T R E A T
Inspired by the burgers they ate during their trip to New York, Zac and BX soft-launched @dirtybunsg about a week ago. They pride themselves in hand-grinding the beef for patties, using their own ratio of fat to chuck and brisket. For me, it’s this that sets their burger apart. Because they strive for coarseness over a fine mince, there is an almost steak-like quality to their patties. Very well seasoned (a little heavy-handed some might say but I am happy with the strong pepper element), and topped with properly melted cheese, the patties did arrive a tad overcooked (likely due to traveling time, just like the lettuce tucked in there), but I still enjoyed my Dirty Bun burger a lot.
The Single Patty version ($8 / $11 as a meal with handcut fries and a Coke) is alright if you have a small appetite. But to truly appreciate the effort these guys put in for their handmade-from-scratch patties, I say go straight for the Double ($11 / $14 for the meal). Also because the buns are more “bready” than brioche, I feel they perform better in the company of extra meat.
I requested for the housemade sauce (it’s really well-balanced and tasty!) to be served on the side, so I could add on how much I want (a smidgen is my preferred). Plus I get turned off by sauce-soaked soggy buns, something I’ve encountered in the past with other delivered burgers.
One thing’s for sure, Dirty Buns offers very good value-for-money food. Do #supportlocalsg business by checking them out if you are into patties of a chunky-meat chew.

T R E A T
Its audacious flavour is the reason I‘d be tempted to have this Organic Chicken Burger again. I thought the one-two punch of spicy “larb” (a Thai style of minced meat with fresh herbs) and sriracha mayo on the thick piece of fried chicken was brilliant. However, I did find the housemade buns, the one at the bottom to be specific, too mushy from the weight of the fillings coupled with the condensation that formed as the food cooled enroute to me. Anyway, I have shared this with @tayyongchuen who had DM-ed me to ask for my feedback. I also suggested to him that perhaps a slightly sturdier bun will do the trick because in all seriousness, everything else about this #burger is brilliant.
The other thing I appreciate is how they try to ensure it is a compact but complete meal by packing the burger in a cardboard box with a salad of butterhead lettuce, tomatoes and onions, a pile of chips and a small square of chocolate brownie for dessert (total price: $29). What’s more, if you place an order for any of their burgers or sandwich sets between 3pm and 5pm (valid till end April 2020), you enjoy a FREE bottle of Heineken beer.
Check out this and other promotions as well as the full Delivery /Takeaway Menu by clicking on the link in @almabyjuanamador’s bio on Instagram.

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BurgerLabo-ing in the time of COVID19 means getting my order of their “Basic Burger” ($18) to takeaway. Fortunately, the fully-assembled creation travels really well. In between the fluffy customised buns by @bakerybrera is 120gms of juicy and beautifully-charred premium beef patty topped with melted cheese, housemade shio kombu mayo, fresh tomato and lettuce. I must confess I couldn’t quite wait till I reached home to scoff mine 😂 But my family members assured me their respective BB burgers to be most enjoyable when they ate it.

I also found out that as of today, the Naked Finn team has made takeaway even more convenient with a drive-thru service.

NEW Bento Sets as well as a list of Ready-To-Cook frozen items have also been added to this menu. The latter includes marinated chicken leg (recipe by Chef Julien Royer of Three MICHELIN Starred Odette restaurant) and grilled organic cauliflower soup.

All of these can all be picked up without leaving your car but do remember to still wear a mask when you leave your home. For the full menu, please visit: www.nakedfinn.com

To place an order, call 6694 0807 or 8828 1478 from 11 am to 8 pm any day of the week.

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When we learnt of the recent developments made to the now-famous Basic Burger (yes, besides BurgerLabo, you can get it here too), it was impossible to not order one.
Besides the switch to customised buns from @bakerybrera which means being able to resize the patty to 120gms and lowering the price to $18++, the sauce is the latest component to be tweaked. It now features a calamansi kosho mayo which really enhances the beefiness and overall deliciousness of the burger.
My friend Angeline and I were very impressed and enjoyed every bite of it.

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H O S T E D

Inspired by “The Flat Iron’ in London”, @TheFeatherBlade is an “alternative steakhouse” launched in Singapore earlier in May that is very shrewd about their offering and who they are targeting. Essentially they want to be top-of-mind when people think about where to go for #propersteaks at pocket-friendly prices.

This explains their concise menu which is focused on a 200gm piece of steak priced very attractively at $21. Naturally at this price, the Australian beef is not a prime cut but the meat which comes from the shoulder area, is lean and flavourful. And because they pay close attention to how it is cooked, results in a decent level of juicy tenderness.

The other way to enjoy the steak it is to order their off-the-menu Burger. Also priced at $21, the beef is minced and formed into a patty that is grilled, then placed between super-soft brioche buns and dressed in a truckload of house-made bearnaise sauce plus fried onions. I enjoyed this the most from all that I tried at the hosted lunch.

As for the side dishes, there are four, priced at $7 each. They are a Caesar Salad (it has a whole crispy nacho chip-coated soft-yolk egg!), sautéed shimeji, shiitake and button mushrooms, hand-smashed potatoes deepfried in beef fat and spinach in parmigiano-reggiano cream with a pinch of nutmeg.

If you like a sauce with your steak, there are four as well to pick from: Szechuan peppercorn (I liked this a lot), bearnaise, horseradish cream and red wine jus ($2).

The newly-launched Gyudon is very good value for money at $14. Besides the 100gms of sliced steak, you also get very tastily-seasoned Japanese rice, an onsen egg, soft-cooked onions, garlic chips and pickles. And if you are a fan of foie gras or Hokkaido scallops, there is the option to add them on for another $11 per item.

Only one dessert, an ice-cream sundae, is listed in the menu but it did a great job in satisfying. I found plenty of happiness in the Madagascan vanilla ice-cream with Valhorna dark hazelnut chocolate sauce, salted caramel and crunchy flakes of feuilletine biscuit ($8).

The Feather Blade also offers special cuts and have garnered quite a following for their “Picanha Thursdays” and “USDA Prime Sando Tuesdays”. Do follow their Instagram account for updates.

Thanks Sheen for hosting us for the lunch.

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H O S T E D

Not found in any other Burger & Lobster outlet in the world, the Spicy Miso Cheeseburger is ideal for those looking for some maximalist flavour in their burger.
Between signature brioche buns is a thick patty made of Nebraskan beef that’s glazed in a spicy miso sauce. It is dressed with a slice of melted provolone cheese, lightly-spiced guacamole, chili flakes, onions and kale.
It may not be the kind of burger that I lust after presently (yes, I go through phases for certain types of food), but I can see it being something that those of you who prefer stronger tasting dishes will enjoy.

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As though we didn’t have enough beef coming, these Kobe Beef Sliders slid their way to our table as an appetiser. They were cute to look at yet solidly satisfying - perfect teasers to our main event.
Between those soft housemade buns was a thick patty that ticked the three important boxes of being flavourful, juicy and properly seasoned. We were happy campers indeed.
Thanks again for sending these to us Chef Greg!

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This was what Derrick, the person with the biggest appetite in our group at last Thursday’s dinner, made a beeline for - the Basic Burger (B.B.) with double patties.
A genuine jaw-dropper (and jaw-unhinger), it comprises of two 170gm patties that blends grass-fed Angus beef neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin and Sendai Wagyu A5 brisket together, as well as slices of American cheese, housemade bone marrow “butter”, locally farmed lettuce, organic tomatoes and a special sauce between perfectly-chosen soft buns spread with unsalted butter. Derrick also added caramelised onions and pickles because he loves his burgers with extra relish.
I had the single patty version of the B.B. and was very satisfied with it. But come a time when I am feeling ravenous, I know what I’ll be ordering.

Chef-owner Malcolm Lee of One MCHELIN Starred Peranakan restaurant “Candlenut” is the guest chef for the month of July at PBD. And he has given us the fantastic opportunity to sink our teeth into his notoriously exclusive Buah Keluak Cheeseburger (only his team mates at Candlenut have had the privilege so far, is what I heard). $1 of the proceeds from each of the sold (price: $28) will go to Chef Malcolm’s chosen charity: Good News Community Services. Which is a win-win in my humble opinion because this fried egg-topped cheeseburger is a uniquely Singapore creation that is darn delicious!
You must like or at least appreciate buah keluak though because the black nut takes centrestage with its inky flesh mixed into the beef patty and rendered into a sauce to give the meat a lovely glaze on both sides. The addition of spicy sambal ikan bilis and a smear of chicken curry gravy to the ensemble makes the taste profile even more interesting and complex. What I thought was a particularly smart touch was Chef Malcolm’s inclusion of chopped up chicken cartilage in the patty. Its crunch totally broke up what could have easily become a snooze fest of mushiness.

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Slap a fried egg on the Basic Burger and it becomes instantly even more irresistible. Not that it needs it but the tender beef patty topped with melted cheese is given a lick of extra lusciousness by the runny yolk. Do be careful when taking that first bite because the first bite of the egg can be a bit unpredictable.

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Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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