(SPOT.ph) As with many dishes, the hamburger has already gone through many transformations and variations—from a mix of different ground meats to form the juicy patty to a bevy of bread spreads aimed at adding another layer of flavor to the sub. Fortunately, many chefs took notice and have used it as a canvass to display their culinary creativity, turning everyone’s fast food favorite into a more refined and epicurean delight. Here are 10 outstanding gourmet burgers that made our list.
All SPOT.ph Top 10 lists are researched, paid for, tested, and selected by the writers and editors. They are discreetly conducted without any notice made to the restaurants or their owners.
Read about our Top 10 Gourmet Burgers (2011) here.
10. Truffled Mushroom and Gruyere Burger from Chelsea Market and Cafe (P595)
Formerly No. 8
This burger is composed of lightly dressed fresh mixed greens, a juicy slice of tomato, the Angus burger, melted Gruyere cheese and a mound of truffled mushrooms. The patty is thick enough to hold its own in between the bread, and eaten as a whole, the slightly sweet citrus dressing on the lettuce complement the earthy mushrooms. Reserve the ketchup for the fries and use the ginger mayo dip to slather on the burger. As you take a bite, the truffle’s flavor profile, which is similar to that of the mushrooms, is the first thing that hits your buds, with the peppery ginger taste just sneaking in at the end. It’s peculiarly interesting and satisfying—the perfect foil to its rather plain looks.
Chelsea Market and Cafe has branches in Serendra and The Podium.
9. The Rising Shroom from BurgerBar (P280/single patty, P375/double patty)
It seems like loaded is an understatement when it comes to this burger: the mushrooms practically cover the whole burger, including the patty. Apart from the sautéed mushrooms bathing in truffled cream cheese, two pieces of oyster mushroom tempura sit proudly on top and give an added crunch to every bite. Yet even if the mushrooms come aplenty, it doesn’t steal the show from the rest of the components. The patty, which is made up of sirloin and chuck and is cooked on a very hot griddle, consequently making it crusty. Even the buttered Kaiser roll is noteworthy as it is soft, subtly sweet and crisp around the edges.
The burger doesn’t come with any sides and is noticeably smaller than the others on the list. Nevertheless, what it lacks in width, it more than makes up for in height, what with the tower of mushrooms. For an order of fries and soda, you have to surrender an extra P85. Also, all burger patties are cooked to medium.
BurgerBar is at the Ground Floor, Greenbelt 2, Makati City
8. Bleu Cheeseburger from Draft Gastropub (P390)
The filling effortlessly oozes out as soon as the knife presses the bun. And since most of the flavors come out, you are forced to scoop and spread them back on, not letting anything go to waste. This burger is constructed pretty well. The bun is warm and not grilled to the point of being hard that it scratches the roof of your mouth. The sweetness of the onion jam cuts through the pungency of the blue cheese, making for a marriage of flavors that promise gustatory bliss. It’s quite a complex dish, with punchy flavors trying to outdo each other, but in the end, not one prevails as it consequently strikes a pretty balanced taste.
Draft Gastropub has branches in The Fort Entertainment Center and Power Plant Mall.
7. Black Angus Burger with Shrooms from Charlie’s Grind and Grill (P415)
Formerly No. 10
“How the hell am I going to stuff that beast in my mouth?” is most probably the first thing that comes to mind upon seeing this tall burger. It’s a good problem to have, and no matter how you resolve it, rest assured, you will come out of it very satisfied.
It came to the table without any utensils and side dishes. And the skyscraper of a sandwich actually doesn’t need any extras as it calls for pure, unadulterated burger pleasure. The deep fried, Panko-crusted, cheese-stuffed Portobello is twice the size of the Angus patty. It is sandwiched in between a black-and-white sesame seed bun along with lettuce, white onion, tomato, pickles and mustard, which collectively sit like an ill-fitting toupee on a bald head. It’s massive and you know that it’s just going to be messy no matter how you go at it. And that’s exactly how it should be attacked—with clean hands and the option to tuck a napkin under the chin. Your jaw might hurt but your tummy will thank you for it as the lovely textures and flavors sing in sync, with not one taking the limelight from the other.
Charlie’s Grind and Grill has branches in Kapitolyo and Ronac Art Center (Greenhills).
6. FC Burger from Florabel (P695)|
Formerly No. 3
If there’s a word that best describes this burger, it’s generous. For one, an order comes with a bowl of fresh green salad. And it’s not just a couple leaves of lettuce. This has mixed greens, cherry tomatoes, micro herbs and cheese. On top of that, it has thin crisp potato chips with a complementary garlic aioli.
Now on to the burger. The hefty toasted sesame bun conceals a tender patty topped with a slice of seared foie gras. It is layered with onions that have been caramelized to achieve that naturally sweet flavor perfect in complementing the buttery, distinct taste of the liver. The truffle in the mayo barely makes its presence felt, but it helps in keeping the whole burger moist and well lubricated. Each bite is tender, with no ingredient offering any crunch or resistance. For that, you have the skewered baby onion, pickle, and plump baby tomato holding the whole burger together.
Florabel is at the Ground Floor, Unit 108, The Podium, 18 ADB Avenue, Wack-Wack, Mandaluyong.