10. Black Angus with Shrooms at Charlie's (P400)

Charlie's Grind and Grill
16 East Kapitolyo Drive, Bo. Kapitolyo
Pasig City
Tel. No. 635-4857

The Black Angus burger, our favorite from this popular burger joint, has upped the ante with a Panko-crusted, deep-fried, cheese-stuffed Portabello mushroom on top. It's the perfect example of flavors and textures working together to create magic—good beef, subtle earthy tones from the mushroom, plus a mixture of textures from the crispy fried mushroom, chunks of meat, and a grilled soft bun. Casually served in a basket, the highlight of this burger is its well-seasoned, freshly-ground Black Angus beef patty and the jazzed up Portabello mushroom it comes with. The burger comes with the usual; lettuce, tomato, onion, plus mustard and mayo.       

9. Beef Bleu Cheese Burger at Murray & D'Vine (P365)

Murray & D'Vine
Ground Floor, Serendra
Bonifacio Global City, Taguig
Tel. No. 856-3723
www.murrayanddvine.com

Murray & D'Vine is serious about their burgers. This upscale burger joint has quite a list of interesting burgers made with half-pound patties, and bursting with robust flavors from two main ingredients is the Beef Bleu Cheese Burger. Made with 100 percent pure USDA beef, it is generously topped with a sharp but not overwhelming Danish bleu cheese. Sandwiched between two heart-shaped buns (how cute is that?), the burger meat is balanced off with the cheese's strong taste. This one, bleu cheese fanatics will absolutely adore.           

8. Truffled Mushroom & Gruyere at Chelsea Market & Café (P495)

Chelsea Market & Café
Serendra, Bonifacio Global City
Taguig City
Tel. No. 909-7011 or 901-5817
Open from 11 a.m. to 11 p.m.
www.chelseamarketcafe.com

Meaty and earthy. That's the best way to describe this baby. Blanketed with a layer of melted Gruyere and topped with heaps of wild mushrooms tossed in truffle oil, this is a prime example of a simple, well-made Angus beef burger made even better with the add-ons. Served on a caramelized onion bun with home fries and an addicting ginger mayo dip, Chelsea's Truffled Mushroom & Gruyere Burger is best eaten medium rare.    

7. The Bistro Angus Beef Burger at Sala Bistro (P560)

Sala Bistro
Ground Floor, Garden Side, Greenbelt 3, Ayala Center
Makati City
Tel. No. 729-4888
www.salabistro.com

The Bistro Black Angus Beef Burger is one of Sala's bestsellers. Served with large fries generously peppered with crushed rosemary (the aroma alone is appetizing) and an ample amount of salt is a juicy Angus beef burger topped with melted Gruyere and a caramelized onion jam that lends some sweetness to this savory dish. Burger staples like lettuce and tomato also are sandwiched in between a toasted buttered Panini, giving this combo an earthy taste and a rustic feel that makes you feel like you're dining in a café in Paris.             

6. The Benedict Burger at 2nd's (P575)

2nd's
2nd Floor, Wumaco Building 1
B3, Bonifacio High Street,
Bonifacio Global City, Taguig
Tel. No. 846-5293
Open from 11:30 a.m. to 10:30 p.m.

Barely even a year old and 2nd's has already landed on foodies' lists of must-visit restos. Their latest offering, inspired by breakfast favorite Eggs Benedict, is The Benedict Burger created by 2nd's chef Mikko Reyes. Sandwiched between two lightly toasted sesame seed buns is a 200-gram flame-grilled patty of pure USDA choice sirloin (ground in-house), two slices of thick pan-fried Spam, and a non-greasy, perfectly fried egg all covered in a velvety, thyme-infused Hollandaise sauce, and which cleverly puts this whole burger together.

Served with fries, ketchup, and an extra shot of Hollandaise (yes, you'll want more), a bite of this burger reveals a melange of savory flavors, and is made even more tempting with luscious runny egg yolk.      

5. Smoked Bacon Cheeseburger at Blackwood Bistro (P395)

Blackwood Bistro
105-106 The Venice at Piazza, Mckinley Hill
Taguig City
Tel. No. 659-4409

This burger is all about the details—truffle-flavored butter is spread on the Kaiser bun before it's seared. According to Blackwood Bistro chef Jun Jun de Ocampo, searing gives the bread a nice crunch on the exterior while still maintaining softness. The pure sirloin beef patty, seasoned with salt and pepper, is also seared on a cast iron pan, creating a nice crust and, at the same time, keeps the moisture intact.

The burger is finished off with a slice of Egmont cheese and chunks of maple smoked bacon. What makes this burger even more appetizing is the lingering truffle aroma from the French fries tossed in truffle butter and sprinkled with Blackwood's signature spice.                 

4. U.S. Black Angus Beef Burger with Goose Liver at Chef Jessie (P1200)

Chef Jessie
Ground Floor, Amorsolo Square, Amorsolo Drive,
Rockwell Center, Makati City
Tel. No. 890-6543

Don't let its simplicity fool you—it may look like just any other burger but it's far from ordinary, except maybe for the usual side of fries. Inside the semi-crusty bun, you'll find fresh lettuce, tomato, onions, arugula, and a thick, succulent ground beef patty. Take a bite and discover chunks of goose liver mixed into the already great-tasting Black Angus patty. How's that for a bonus? The goose liver adds a tenderness to the burger, and is complemented by sweet raspberry honey sauce drizzled on top of the patty.             

3. FC burger at Florabel (P695)

Florabel
Ground Floor, The Podium
Mandaluyong City
Tel. No. 638-7527

The FC burger is named after the restaurant's owner chef Florabel Co, and that can only mean one thing—it's that good. Beautifully served alongside chips made with real potatoes and a truffle mayo dip plus a simple salad composed of assorted fresh greens, cherry tomatoes, and shaved parmesan, the FC burger is decked out with a 180-gram pure Angus beef patty, a generous portion of foie gras, and caramelized onions with a sweet and slightly acidic bite that cuts through this extremely juicy (and big) burger. What's more: you can even order and extra portion of foie gras!    

2. Demi-Pound Burger at Lusso (P595)

Lusso
Ground Level, Greenbelt 5, Ayala Center,
Makati City
Tel. No. 756-5893

Everything about Lusso's Demi Pound Burger screams luxe. From the patty with foie gras and the Cambozola cheese bath and Prosecco-onions, to the unorthodox, crusty bun and even the little gold spike that holds the burger together. Presented elegantly on a plate with French fries, a side salad, a velvety cheese sauce, and a wet towel, Lusso's Demi Pound burger created a burger buzz among foodies because of its succulent meat. Choose to pour the Cambozola sauce over your burger or use it as a dipping sauce for the fries, either way, it works. Be careful when you take a bite—juice from the burger tends to ooze out and drips all over your hands. Only then you realize what the wet towel is for.   

1. Chef's Burger at Elbert's Steak Room (P1200 with soup or salad, dessert, and coffee or tea)

Elbert's Steak Room
3/F Sagittarius Building III,
111 H. V. de la Costa Street, Salcedo Village
Makati City
Tel. No. 339-3363, 519-8665, or (0915) 3151813
www.steakroom.com

Three letters: O-M-G. It's the type of dish that can make you close your eyes and possibly even quietly clap your hands in delight. The 200-gram patty is made by hand-chopping aged tenderloin trimmings and combining it with chunks of bone marrow and a dab of black truffle paste. Unlike most restaurant dishes ordered on the spot, this bad boy has to be ordered two days in advance to give enough time to prepare the bone marrow (it's soaked in brine to flush out impurities). And it doesn't end there. The patty is topped with subtly sweet caramelized onions, served with fries and a Cambozola cheese sauce that's good enough to drink. To fully appreciate and experience this mouth-watering masterpiece, the Chef's Burger must be cooked only one way, medium rare.