The burgers in KL have certainly grown in size. They are no longer just buns and patties; the new monster burgers these days are stacked high with unconventional ingredients (in a burger at least) such as pisang goreng, peanut butter, mac and cheese, and even two whole chicken chops. Sure, it’s messy and sloppy to eat, but then again, that’s how we like them.
While the burger bakar craze has come and gone in KL, the pioneers still remain. This original spot used to be infamous for its long queues and waiting times, but now the stall guarantees just a five-minute wait. The Triple Beef Cheesy Baconizer is as monstrous as it sounds. Each patty (there are three) is hand-pressed, weighs a whopping 165 grams, and is stacked with cheese and bacon. Relief from the heaviness comes by way of the sharp house-made Cajun sauce. The burger is exactly what a street burger needs to be: messy to eat and (very) possibly bad for your waistline, but too good to pass up.
When it comes to street burgers, we want them sloppy, and this behemoth of a burger served from a food truck in TTDI is as sloppy and messy as it gets. You have two pieces of perfectly fried chicken chop, two slices of cheese, one fried egg, caramelised onions, lettuce and julienned cucumber, plus an over-dressing of four different sauces – cheese, barbecue, mayo and chilli. It takes some coordination to get everything in one bite, but the crispy chicken is the star here. Forget your usual dining decorum; just make sure you have lots of tissue at hand to wipe your cheeks after every bite.
We assume this burger was named so because of how the patties and eggs are served in pairs, and you’ll immediately notice how heavy the burger is. The masterminds behind this giant use house-made patties and sauces. A signature here is the option of adding mashed potatoes in your burger; trust us, it’s worth a try. But if you’re not into that, you can settle for the good ol’ Malaysian favourite – the Ramly burger, which is done very well here too. Need help locating the stall? It’s directly behind the Standard Chartered bank near the primary school.
Long-time favourite myBurgerLab won crowds over back in 2012 with their juicy patties encased within jet black bamboo charcoal buns. While the burgers still retain those signature markers, myBurgerLab keep the menu interesting with creations like the Fat Elvis – two sharp cheddar beef patties slathered with creamy peanut butter and blueberry jam, topped with caramelised onions. Don’t shun this sweet-savoury combo just yet; the salty peanut butter and sweet jam pair well with the meaty beef, making it almost like a dessert in burger form with a tangy bite.
Big Hug Burger is known for their hefty portions, but the Nacho Nachos burger is the most special with two slabs of deep-fried breaded mozzarella replacing the buns – talk about a no-carb diet. There’s a patty (beef or chicken) slathered with minced meat sauce; layers of lettuce, tomatoes and onions; and a generous drenching of nacho cheese sauce . It’s a cheese fest no doubt, but the burger is surprisingly well-balanced – crunch and saltiness from the breaded cheese, spice and cream from the sauces, and a touch of freshness from the veggies. It also comes with more nacho cheese and minced meat sauce on the side if you want more.
If you can’t decide between a burger or mac and cheese, well, have both – together. Originally introduced as a seasonal item, the delicious mash-up is now a staple on Patty & Pie’s menu due to popular demand. The burger consists of the restaurant’s homemade beef patty topped with mac and cheese, lettuce, roasted cherry tomatoes and rosemary breadcrumbs. You can add on crispy beef bacon for an extra RM3. If this isn’t for you, Patty & Pie also has other burgers with unusual ingredients such as tobiko budu mayo, ox tongue, and blue cheese with peanut butter sauce. All burgers come with a side of fries.
Apart from the musical legacy he left us, Elvis Presley was also known for popularising the peanut butter, banana and bacon sandwich. This Elvis Twist burger is a tribute to the original, but with a Grind Burger Bar spin to it. It contains a one-third pounder patty, lingonberry jam, cheddar, bacon and, get this – pisang goreng. You might balk upon seeing it on the menu, but everything actually blends well together. And the flavours don’t overpower each other; instead, the sweetness from the jam and banana is balanced out by the tang and saltiness from the patty and house mayo.
Pork patty, RM16.90; beef patty, RM18.90
Tear into fried chicken instead
The Time Out KL team munched and crunched their way through the city’s best fried chicken. Whether you prefer the no-frills hawker-style fried thighs or the sticky glaze of crunchy Korean style chicken, here are some of the city’s best birds. Eat with your hands, and get your wet wipes ready.