Burgers top my comfort food list. Here’s my ultimate burger guide that includes some of my favorites, as well as those that are so enticing that I vow to have a taste of them the soonest I can. Take note that this list is in no particular order.
Nanka Double Burger by Mike Santos of Nanka Steak House
Smoky, double-patty burgers made with Angus rib eye and Angus brisket. The fat infused in the burger mix is Angus rib eye fat. The meats are ground in-house. Tomatoes, onions and cucumber, sriracha mayo, homemade pickled jalapeños, cheddar and mozzarella come together in an ultra-soft homemade burger bun.
Tel. 0995-0574056, 89216772
Wagyu Cheeseburger by Francis Lim of Tipple Café
Pure Wagyu beef patty, Wagyu fat aioli, burger dressing. It’s swimming in homemade cheese sauce, in a custom-made soft sesame seed bun that stays intact, despite the juiciness of the burger and the amount of cheese sauce.
Tel. 0917-7720756; @tipplecafe on Instagram
The Frenchie by Carlo Miguel of Burger Beast
Carlo Miguel’s patties are made with a combination of imported chuck, brisket and short rib. In his words, the technique of making the patties is like “making my own slab of beef, where the brisket and short rib become the marbling and the lean chuck becomes the steak.” The meat is set in logs overnight, and the patties are cut from the logs.
All pickles and sauces for his burgers are made in-house. The chef takes pride in his ketchup that he calls the Beast Ketchup, and the umami sauce used for his Umami Burger. Blue cheese, mushrooms, bacon, French fried onions and Dijon mustard complete the Frenchie mega burger.
Order from Foodpanda, Grab Food and Lalafood
The Robby Goco Burger for Green Pastures by Robby Goco
The patty is 100-percent Australian grass-fed beef, freshly ground, never frozen. It is cooked on the griddle with onions in beef tallow and seasoned with fresh pepper and Pangasinan flaky sea salt. It is then sandwiched in a buttered and lightly toasted sweet potato bun, topped with “dijonnaise” and two thick slices of homemade dill pickles, tomatoes, red onions, lettuce. Fried egg, bacon and mushrooms are optional. Robby said that the burger is wrapped halfway, inserted in a sleeve and presented in a way that the burger always smiles at you. Green Pastures
Bonifacio Global City; tel. 82775592, 0995-1385743
Chorizo Burger by Chele Gonzalez of Gallery by Chele
House-made chorizo patty, Manchego cheese, crispy jamon, tomato, salad greens, Boracay-inspired soy ketchup dressing, in-house baked bun—this burger is a mix of Spanish ingredients with a splash of Filipino flair.
Tel. 0917-5461673; gallerybychele-athome.com
The Brotzeit Burger for Brotzeit by chef Ivan Maminta
Grilled 100-percent beef patty with German coleslaw, tomatoes, gherkins, smothered in house-made Jägermeister barbecue sauce in a brioche bun made with beer-braised pork fat. Brotzeit Shangri-La Plaza, tel. 86311489; BGC, tel. 88159338
Elbert’s Burger by Elbert Cuenca
The patty is a combination of US chuck, brisket and short ribs, seasoned with Sicilian sea salt, topped with 100-percent natural English cheddar, a slice of fresh tomato, a sautéed onion ring and served over a crisp iceberg lettuce leaf in a toasted and buttered soft potato brioche bun. Elbertsdelivers.com.
The Lamb Seekh Burger by chef Iyay Ignacio of Kashmir
Kashmir receives weekly deliveries of fresh mutton, which is ground in-house and mixed with ginger, garlic, cumin, coriander, pepper and cashew. There are no extenders, no fat added—it’s pure and seasoned ground lamb meat. The patty is, in fact, the Seekh Kebab, transformed into a a large 150-g patty. A chutney yoghurt sauce made with mango, cilantro and onion ties it together. Crunchy talinum leaves grown right on the Kashmir veranda is used instead of lettuce. Tel. 0917-531-6023; @kashmirphilippines on Instagram
Blue, Bacon and Pear from the Waterfront Artisan Burger series by Tristan Encarnacion
It’s 100-percent imported pure beef patty, handcrafted brioche burger bun, topped with melted blue cheese, red wine reduction and homemade rustic bacon and pear jam. Something to look forward to when in Cebu.
Tel. 032-3404888; @waterfrontmactan on FacebookFollow @iamreggieaspiras on Facebook and Instagram; reggieaspiras.com