1. Freshly Baked Sourdough Buns
Mo & Jo Sourdough Burgers, which opened in Greenwood Avenue in July, is all about freshly baked sourdough buns and wholesome ingredients. Relishes, chutneys, pickles, mayo and other sauces are made in-house. You get three choices of buns: Sourdough, soy and linseed, and gluten-free. Beef patties are made from Australian grain-fed beef, with 80 per cent chuck and 20 per cent knuckle beef. The Holy Smoke ($19) has a beef patty, smoked bacon, caramelised onion, house mayo and house barbecue sauce.
There are non-beef options too. The Barra ($20) features grilled Australian Kuhlbarra Kimberley barramundi with lemon. There is also the Goddess ($18) which has a beetroot and quinoa patty, crumbled feta with house mayo and tomato relish.
Mo & Jo Sourdough Burgers is at 8 Greenwood Avenue. Visit moandjoburgers.com
Photo: Mo & Jo Sourdough Burgers
2. Plant-Based Patty
Mezza9 serves up two burgers made with Beyond Burger, a plant-based, gluten-free and soy-free burger patty made by California-based producer of plant-based meat substitutes, Beyond Meat. The Classic Cheese Burger has the patty in a brioche bun, vegan cheddar, lettuce, tomato, onion, pickled gherkin, vegan mayo and mustard. The Modern Asian Burger (above) is made with a corn bun, Asian slaw, avocado, furikake, sriracha, pickled daikon and ginger, and wasabi mayo.
Each burger is served as a set at $25++ and comes with a side dish. There are four side dishes to choose from: Fries, crispy organic cauliflower, steamed organic broccoli or a rice bowl with grain and herbs. You can also choose to have the burger as a set at $35++ with either a kombucha or a craft beer. The set includes fairtrade dark chocolate and an organic beetroot vegan brownie.
Mezza9 is at Grand Hyatt Singapore, 10 Scotts Road. Call 6732 1234 or visit www.mezza9.com.sg
Photo: Grand Hyatt Singapore
3. Hida Wagyu Beef Burgers
Burgers made with Hida Wagyu beef, known for its marbling and tenderness, take centre stage. The beef comes from black-haired Japanese cattle raised in the Gifu prefecture. For a local twist, try the Nyonya Hida Wagyu Beef Burger, which features a patty infused with spices, grilled pineapple, braised mushroom and cheddar cheese, complete with lemongrass turmeric buns. There is also the Japanese Hida Wagyu Beef Burger served with wasabi mayonnaise and pickled daikon. The Pacific Wagyu Beef Burger is packed with bacon strips and eggplant cooked into caponata tucked in between charcoal buns.
Each burger set, served with crispy potato bravas and a garden salad, is priced at $35++. If you are dining in groups of four to six, you can take on the 12-inch Beastly Burger ($190, right), which contains a 1.2 kg Hida Wagyu beef patty sitting on a bed of lettuce, zucchini and tomatoes.
Orders for the Beastly Burger must be made 24 hours in advance.
Hida Wagyu Beef Burgers are available from October 1 to November 30 at Atrium and Pacific Marketplace (Level 1), Pan Pacific Singapore, 7 Raffles Boulevard. Call 6826 8240 or e-mail firstname.lastname@example.org
Photo: Pan Pacific Singapore
4. Artisan Buns And Slow-Cooked Sauces
Three Buns, which recently opened a new outlet at Robertson Quay, has a line-up of new burgers on its menu, which includes the Red Man Burger ($28++). Get a taste of beef rendang in this burger, which is made with beef cheeks cooked sous vide for 24 hours in a marinade concocted with more than 10 ingredients. The marinade itself is slow-cooked for two hours. The burger also features handmade virgin coconut mayo and fluffy coconut buns.
The Bun DMC ($16++) is inspired by the burgers that executive chef Adam Penney had as a child. The burger features watermelon rind relish, Three Buns’s own blend of mayo, with caraway, ketchup and a hint of sriracha. For a meat-free option, there is the Truffello ($15++) made of twice-cooked portobello mushroom, miso and garlic butter, truffle aioli, coleslaw, lettuce and smoked cheese in a toasted demi brioche bun.
Three Buns is at Quayside, 60 Robertson Quay, #01-01. Call 6909 7838 or e-mail email@example.com. Visit www.threebuns.com
Photo: Three Buns
5. Thick Juicy Burgers
Expect patties made from chilled, not frozen, Australian grass-fed beef at two upcoming outlets of American fast casual chain Fatburger. The first outlet at Kinex (formerly named OneKM mall) is scheduled to open on September 13 and its second outlet at Velocity@Novena in the later part of the month.
At Fatburger, you get a choice of brioche, wholemeal and gluten-free buns. The Original Fatburger ($7.90) comes with a 130 g beef patty with mayo, letttuce, tomato, pickles, onions, relish and mustard. Those feeling adventurous can go for the Quad Fatburger ($15.90) which comes with four beef patties. For a bun-free option, go for the Skinnyburger ($7.50), which is similar to the Original Fatburger, but without the bun. Add-ons such as cheese, egg, beef bacon, chilli and onion rings are available at additional cost.
Fatburger is at #01-70/71/72 Kinex, 11 Tanjong Katong Road (opening on September 13). Visit fatburgersg.com
6. Veggie Burgers
VeganBurg is a plant-based burger joint that serves meat-free burgers like the Creamy Shrooms ($8.90), which has a vegan patty on lettuce, dairy-free cream sauce and topped with fresh button mushrooms.
Smoky BBQ ($10.90) has a mushroom patty, vegan cheese with layers of lettuce, onion, tomato and pickles topped with a creamy vegan aioli. There is an option to add bacon ($2), which is made using soy protein, wheat and a mixture of hickory smoked salt, sugar and paprika.
VeganBurg is also introducing its Curry DhalBurg ($11.90), which will be available for delivery and pick-up through orders made on veganburg.oddle.me from September 24 for a week before it is launched in-store on October 1.
VeganBurg is at 44 Jalan Eunos. Visit veganburg.com