A flurry of fancy burgers are hitting Hong Kong restaurants, from gourmet treats to junior masterchef creations. Here's a drool-worthy peek at the patties.
As part of the From Forest to Fork event in which unusual foods are paired with Krug champagne, Krug Ambassador and Beef & Liberty's group executive chef Uwe Opocensky, has created a seriously posh burger, worthy of a champagne pairing. This mushroom-based offering is packed with wild mushrooms, duck, duck egg and truffle, making for an earthy, gamey dining experience that perfectly pairs with bubbles. Front up $1,388 and you'll bag two burgers and a bottle of Krug Grande Cuvee. Bargain. Available at all Beef & Liberty branches from September 4 - October 3.
The Le Bistro pop-up in the lounge of Philippe Orrico's Michelin-starred On Dining Kitchen and Lounge is serving up a decadent burger dubbed The Fat French. The temporary Parisian-style bistro's creation is made up of two 110g patties of grass-fed beef, French cheese, a rich Bordelaise bone marrow sauce and foie gras, sandwiched in a toasted, house-made brioche bun made with yellow wine. No salad to be seen here and you'll likely need a knife and fork for this one.
In a partnership with the ESF Junior Masterchef competition, The Butchers Club Burger gave three youngsters the chance to create a new burger. The result was The Molten Chick by Fiona Chiu (15), Sarah Thomas (11) and Meryl Lam (11). The creation features a minced, free-range chicken thigh patty, seasoned with fresh thyme and lemon zest. The molten moniker is a nod to the melty mozzarella cheese with chopped fresh basil, wrapped in smoked streaky bacon stuffed inside the patty. That's not all - it's topped with charred bell peppers and cacciatore sauce, served on a bed of rocket in a honey-mustard smeared bun. Good job, kids!
Looking for more burgers? Check out our Best Burgers in Hong Kong feature.