More than novelty or something new, a collaboration is an exercise in bringing together creative voices, techniques, and signatures without one overpowering the other.
Case in point: the limited-time burgers by Bun Run and Dirty Hands. A chef-driven collaboration that invites you to get your hands dirty—literally—it’s also a standing testament that good things come in good time.
Down and dirty
The brainchild of chefs Kevin David and Hüseyin Turan that took two years to come to fruition, this collaboration brings together their signature techniques and culinary perspectives—sandwiched between two buns. Think Bun Run soul, but with Dirty Hands flair.
The result? A Dirty Feather and Dirty Burger.
Sandwiched between tombik bread is either a three-day brined chicken fillet or two smashed beef patties, depending on what you order. Mozzarella cheese, sumac onions, an herb salad (mint, basil, and cilantro), and, of course, Dirty Hands’ signature Dirty sauce and Dirty hot sauce then bring everything together—for burgers that are bold in flavor as they are messy to eat.
“I came up with the name Dirty Burger and Dirty Chicken—or Dirty Feather. I believe it’s like the collaboration that we have—it came to me on a whim. It’s a 50/50 effort—chef-driven and [made] with lots of love, lots of thought, and lots of care,” says David.
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“Chef Hüseyin Turan [of Dirty Hands] is super shy, but passionate. He shows it through his food, and I’m probably the opposite of him,” he adds. “I’m very loud and whatnot. But yeah, it’s our best foot forward—me and him in a burger.”
The Dirty Burgers will be available until Sept. 30 in Bun Run San Juan after renovations, and in the Makati branch for P435 (Dirty Feather) and P555 (Dirty Burger)
