Best beef burger in Singapore
The priciest burger of the lot, One Ninety’s beef burger is kept classic served with tomatoes, greens, onions and a side of shoestring fries. No frills, the focus is entirely on the Wagyu patty, which is well seared to a perfect medium, and is flavourful with juices overflowing. Cooked over applewood charcoal, the patty has a delicate smoky flavour to it. Four Seasons Hotels and Resorts, 190 Orchard Boulevard, Tel: 6831 7250
TWO BLUR GUYS
This hole in the wall in Tanjong Pagar does a pretty mean beef burger that is served with gruyère cheese and truffle mayonnaise, and with sides of greens and potato salad. Not cooked on a grill, the patty didn’t have a distinct crust or char marks on its surface, but its flesh has a slight touch of pink, is moist, tender, and had our plate running with juices when we cut into it. The truffle mayonnaise is rather insignificant though. Orchid Hotel, 1 Tras Link, Tel: 6636 4183. Book a table at Two Blur Guys with Chope.
Hummerstons’ beef burger patty is plump, juicy and über moist. Not only that, but made with the whole works—mesclun greens, roma tomatoes, melted oak smoked cheddar cheese, mushroom confit, applewood smoked bacon and caramelized onions—this is the burger to go for if you like yours with a little of everything. 11 Unity Street #02-14 Robertson Walk, Tel: 6737 8863
MORTON’S THE STEAKHOUSE
Weighing in at 350 grams, the Morton’s USDA Prime Burger is a monster of a sandwich, featuring a hand ground patty with medium pink centres, topped with your choice of Cheddar, Swiss or crumbled Blue Cheese. Caramelised onions, crisp bacon and sautéed mushrooms are optional add-ons but smears of the accompanying mustard between the pillow-soft buns are a must. Mild and mellow, it packs in just the right amount of heat and makes a great dipping sauce for the hand-cut Idaho potato fries. If hunger pangs hit hard late into the night, the burger is available for order at the bar till closing. 4/F Mandarin Oriental Singapore, 5 Raffles Avenue. Tel: 6339 3740. Book a table at Morton’s The Steakhouse with Chope.
The Burger Bench and Bar was our go-to place for a splendid burger, but ever since it closed in July, we had to keep our appetites sated at chef Willin Low’s other burger joint, Relish. Not that we are complaining. The burgers here are larger and just as good, with machine-ground, hand moulded Australian beef chuck patties forced between sundried tomato relish and lightly toasted sesame seed buns. Options for sides include fries, salad or a mix of both, but if you’re going all out to indulge, we recommend the luncheon meat fries with kaffir lime mayo instead—sinful pleasures at their best. #02-01 Cluny Court, 501 Bukit Timah Road. Tel: 6763 1547
Three Michelin-starred chef Bruno Menard, who was formerly helming French fine diner L’Osier in Tokyo, took us by surprise when he set up this casual eatery serving burgers and sandwiches. But Menard and his team have shown that making patties can be just as inspirational as crafting terrines. For the B Burger, which comes with onion confit, caper and garlic sauce and Comte cheese, the beef patty is cooked sous vide to preserve the tenderness of the meat, before it is cooked a la plancha to give it a slightly grilled texture. The result is a juicy, soft texture that breaks with the slightest bite. The pillowy buns are also baked according to Menard’s own tried and trusted recipe. #01-04/05/06 Pacific Plaza, 9 Scotts Road. Tel: 6732 9808 (no reservations)
DB BISTRO MODERNE
First invented by Daniel Boulud in 2001, the Original DB burger is not for the fainthearted—standing at approximately 4 inches thick, it is not easily hand held but must be laid on its side before you attack it with your knife and fork. The towering stack is filled with classic ground sirloin beef patty (we liked the texture) stuffed with fork tender red wine braised short ribs (cooked for 48 hours), buttery foie gras, a mirepoix of root vegetables and preserved black truffle as well as oven roasted tomato confit, fresh tomato, red onions and frisée lettuce. Toasted parmesan and poppy seed bun is spread with a touch of fresh horseradish for an added zing in this American meets French sandwich. B1-48 Galleria Level, The Shoppes at Marina Bay Sands. Tel: 6688 8525. Book a table at DB Bistro Moderne with Chope.
BERGS GOURMET BURGERS
This greasy joint (because the burgers are prepared right in front of you in the open kitchen) is known for east-meets-west flavours but the Berg With Cheese is a classic charmer with red onions and aioli for added zing. The made-from-scratch prime beef patty has smoky char-grilled flavour that we liked. You can also choose between Swiss, Brie and Edam cheese. 137 Amoy Street, #01-01 Far East Square. Tel: 6438 6505
For its popular Spruce Burger, Spruce grinds its own beef chuck into a patty into a slightly coarse texture, makes its own buns, and hand cuts the chips (delicious enough to compete with the meat for our attention). Fresh pickles and Havarti cheese add layers of bittersweet and buttery flavours to the delicious hearty patty. For extra oomph, request for bacon strips to be added into the fray. Phoenix Park, 320 Tanglin Road. Tel: 6836 5528
BEDROCK BAR & GRILL
Overshadowed by the many steaks in this grill house, the Chopped Steak Burger gets little attention among diners. It’s quite a pity, as this plump, weighty sandwich offers soft buns hugging fork-tender USDA prime Angus beef, crisp bacon, salty oak-smoked aged cheddar, aromatic mustard, a sweet-smoky BBQ sauce and a fried egg with a runny yolk. The effect is an indulgent bite filled with rich, umami flavours. #01-05 Pan Pacific Serviced Suites, 96 Somerset Road. Tel: 6238 0054