REVIEW: 10 unique burgers in Singapore you need to try now
THE DONUT BURGER BY OH MY TIAN
Image: Oh My Tian
Don’t have room for desserts after your mains? You won’t find a problem with this burger which combines the best of both worlds. Sandwiched in between two donuts dredged in sugar is either a chicken or beef patty, which is then topped with hashbrowns, mushrooms, caramalised onions, cheddar cheese and BBQ sauce. This gives the burger a sweet and savoury combination that you can’t help wanting more.
PRICE: $13 WHERE TO BUY: #01-79, 34 Whampoa West, tel: 6612-1166.
EGG LAVA BEEF BURGER BY THE WORKBENCH BISTRO
Image: The Workbench Bistro
This burger actually reminds us of eggs benedict. A half boiled egg is inserted within the beef patty, so that when you cut it open, the yolk runs out and saturates the rest of the burger and the fillings (grilled bacon and cheese). What results is a messy yet very tasty eating affair.
PRICE: $16.90 WHERE TO BUY: #01-1881, 332 Ang Mo Kio Ave 1, tel: 6452-0810.
SUPREME BURGER BY TAI LEI LOI KEI
Image: Tai Lei Loi Kei
This is a great brunch burger because it has all the brunch essentials in the filling: luncheon meat, ham, egg, cheese and butter. You can choose to sandwich them in between a baguette but why do that when you can do it with polo buns (a sweet bun from Hong Kong)? The slightly crunchy and sweet top is what completes this dish, we think.
PRICE: $5.90 with drink WHERE TO BUY: #B2-15, Nex, tel: 6636-5633 and #B2-26A, VivoCity.
HUM-DAN CHICKEN BOMB BY LIN ROOFTOP BAR
Image: Lin Rooftop Bar
There’s nothing like the word molten to get us all excited. Cut through the chicken patty in this one, and a molten salted egg yolk centre oozes out like liquid gold. The folks at Lin Rooftop Bar tells us that the patty is constructed fresh with every order, and you can tell because there is no greasy taste in the patty even though it is deep fried. The buttery brioche bun, zingy honey mustard sauce and the wild rocket salad seal the whole deal.
PRICE: $17.80 WHERE TO BUY: Rooftop @ Link Hotel, 50 Tiong Bahru Road, tel: 9487-4290.
SATAY BURGER BY THE QUARTERS
Image: The Quarters
For some local infusion, go for the satay burger which comes with a juicy and extremely well-marinated chicken patty that is laced with flavourful spices. This is then inserted between two crispy and chewy rice buns, which are meant to represent the ketupat (Malay Steamed rice cake wrapped in pandan leaves). But what is satay without its peanut sauce? Given separately, the peanut sauce is thick, aromatic and really tasty.
PRICE: $17 WHERE TO BUY: #01-09, Icon Village, 16 Enggor Street, tel: 6834-4174.
HAR CHEONG GAI BURGER BY GRUB
If you love har cheong gai (prawn paste chicken), you’ll love this. This har cheong gai chicken patty has a really crispy prawn paste batter, while flavour-wise, it tastes just like the actual dish but richer. It is thankfully paired with lettuce and buns, therefore cutting the richness of the patty just a bit so you can gobble the whole thing down.
PRICE: $13 WHERE TO BUY: Bishan Park, 510 Ang Mo Kio Ave 1, tel: 6459-5743.
FRIED CHICKEN SANGA BY SALTED & HUNG
Image: Salted & Hung
After trying this, we can’t help but wonder why burgers aren’t sandwiched between pancakes more often. Pancake buns were extremely light and fluffy and sprinkled with powdered sugar, while the chicken patty is laced with maple syrup to add an extra richness to the patty. The chicken is also topped with a purple cabbage slaw for crunch and colour.
PRICE: $13 WHERE TO BUY: 12 Purvis Street, tel: 6358-3130.
WU TANG STYLE BY THE BUTCHERS CLUB BURGER
Image: The Butchers Club Burger
This burger is an explosion of flavours and textures. We love that they thought to add kimchi in this one. The beef and kimchi pairing works really well here. The latter adds a sour kick and a crunch to the burger, and blends well with the beef patty which is fried in Sriracha sauce (hot sauce). The kewpie mayo (Japanese mayonnaise) and tempura sweet potato gives the dish a sweet note and make it more full-bodied.
PRICE: $25 WHERE TO BUY: #01-01B, 3A River Valley Road, tel: 6837-0675.
KUNG PAO FRIED CHICKEN & SALTED EGG YOLK PRAWN BY FULL OF LUCK CLUB
Image: Full of Luck Club
Toasted “mantous” (Chinese buns) were used to substitute the brioche buns or the sesame topped buns we usually see in burgers. The fillings for these mini baos (buns) are special too. You choose from five Asian-inspired flavours, but we love the salted egg yolk prawn and the kung pao fried chicken best. The former features prawns slathered generously with the much-loved salted egg yolk sauce, while the latter is adapted from the classic kung pao chicken dish and comprises spicy fried chicken with lettuce, dried chilli and crush peanuts.
PRICE: $9.80 for 2 WHERE TO BUY: 243 Holland Ave, tel: 6208-6845.
CHICKEN KARAAGE RAMEN BURGER BY LITTLE HIRO
Image: Little Hiro
We would have liked the ramen buns to be crispier, but they are an interesting alternative to the usual hamburger buns. The chicken karaage filling was tasty however – just the right amount of crunch, well-seasoned and surprisingly tender.
PRICE: $10.20 WHERE TO BUY: #01-01, King’s Arcade, 559 Bukit Timah Road, tel: 6466-3477.