Everyone loves a good burger every now and then. The way its juices trickle down the hand as you chomp down on a fluffy bun loaded with meat and other decadent toppings – it's divine. Our quest for the best burger in Singapore is eternal. Here are some we're really digging at the moment.
Omakase caused quite a stir when it first launched in Singapore. Owner and former banker Cheng Hsin Yao has hyped up his burger patty smashing technique, which keeps the meat pucks rounder and juicier on the inside. One outcome of that, however, is that the burgers come out looking smaller than the competition, but they're undeniably tasty, with American cheese perfectly melted on top and the package offering a satisfying mouthful with each bite.
From the people that brought you the Terminator Challenge (finish a massive six-patty wagyu burger in under 20 minutes and get the meal on the house; otherwise, it’s $58), this Dempsey diner clearly doesn’t fool around with their burgers. Everything is cooked in their wood-fired Josper grill, the prices are reasonable (everything else is well under $25) and nothing is the least bit pretentious. You won’t go wrong with any of their burgers.
While not exactly a beef burger, Burnt Ends’ version of a hearty meat sandwich is too good to pass on (plus, it looks like a burger). Named after the Australian slang for sandwich, head chef David Pynt’s take veers a little more American with threads of pulled pork mixed with a mildly piquant chipotle aioli. A purple cabbage and carrot coleslaw, as well as jalapeno pickles give contrast to the bite against the airy sesame brioche buns, though we wished there was a much neater way of eating this sloppy burger without having to lick our arms after.
When Loof teamed up with "dude food" guru chef Bjorn Shen to craft its new menu last year, magic was made. We love the Pork Chopper ($19), Hainanese cream cracker crusted pork chops served with a salted vegetable slaw in a fluffy brioche bun and the BCM grilled cheese ($18) a sourdough cheese toastie stuffed with bak chor mee pork mince. But Loof's crowning glory is still the original Ramly that's been on the menu since 2012. Unlike the pasar malam with its suspect meat, this one opts for nothing but 100% prime Australian beef for its patty, which is then encased in a paper-thin omelette layer and topped with a generous drizzling of secret sauce, raw red onions and shredded lettuce. A fitting tribute.
Prepare to get messy. This Jakartan import’s hearty burgers on the iconic corner of Keong Saik and Teck Lim roads injects a punch of flavour and texture to the 150g Black Angus beef patty with a piquant sweet and spicy Notorious T.O.M sauce. There's lettuce and pickles for some acidity and crunch but the oozing melting cheese between house-baked brioche buns to deliver bite after bite of juicy, balanced flavour.
French chef Daniel Boulud was one of the first celebrity chefs to set up shop at Marina Bay Sands, bringing with him his Paris bistro-styled casual dining. His db Burger is something of a legend, and often cited as the best burger in town – at $42, it’s also by far the most expensive. Still, the price is somewhat justified given the whopping 1.5-inch-thick sirloin patty, stuffed with braised short ribs and foie gras, all stacked so high it’s tough to get a bite down on its parmesan bun.
A burger joint nestled in between the Orchid Hotel’s tiny Japanese restaurants, this spot was set up by Anthony Koh and Maximilian Tung, two self-proclaimed ‘blur guys’ who were new to the food industry when they first started out. With only a few tables down a single row next to the kitchen and window where its baked goods are displayed, this intimate space becomes easily packed during peak hours. Chef Jimmy Chok (formerly of Bistro Soori) consulted on the burgers here, of which our pick is the Portobello Prime Beef Burger – a hybrid of their prime beef ($12.50) and Portobello ($9.50) stacks. Sandwiched between two homemade wholemeal buns is a thick, juicy slab of beef topped with mushroom slices, Gruyere cheese, relish and truffle mayo sauce. Note: the burgers here are smallish, much like the space.
Made from full-blooded Australian wagyu from Blackmore and aged Angus meat from Rangers Valley, these patties are legit. And while we're quite against the idea of filling the humble burger with expensive cows handled with kid gloves, Wildfire's juicy takes are certainly opinion-changing and worth the upgrade. The Works comes fully loaded with guac, caramalised onions, American cheese, bacon and a fried egg among all its other bells and whistles.
Yes, this is one expensive burger but if you come during lunch, you get two courses for the price of the burger. Sink your teeth into this beef and bone marrow burger that's layered with braised oxtail, tomatoes and caramalised onions before it's blanketed in cheese. And if all that's too much for you, you can always choose to share.
Holy truffle, this OverEasy favourite is loaded thick with the scent of the pungent mushroom. Truffle oil and bits go into the housemade mayo between two 160g Aussie wagyu patties, and there are added caps of browned shiitake and hon-shimeiji, plus onions under fluffy potato buns baked in-house. Oh, and don’t forget the $2 upgrade for truffle fries to take the experience the full hog.