the ideal burger

I love burgers. The NY Times did an article a few days ago about the rise of the gourmet burger in the last decade or so and featured a few of the successful attempts by restaurants to ceate one. While the term "gourmet" might imply the use of expensive and fancy ingredients, the "ideal burger" really does not require such things like foie gras or truffle or some rare beer fed calf from japan. It is about keeping things simple, using basic but good quality ingredients and just as importantly, using proper techniques to prepare these ingredients properly. Every component should be made to count towards the burger as a whole, down to the cold, crunchy leaf of lettuce or the sweet and tangy slice of tomato.

The idea of a gourmet burger in Singapore, however, is a more recent phenomenon and I've had my fair share of them. Many have come and gone over the last few years, with some ridiculous attempts at gourmetifying the burger using over the top ingredients complete with obscene pricing (yes, I'm pointing at you, Uberburger). So which is the best gourmet burger in Singapore? My choice is definitely the Wild Rocket Burger. Thick juicy patty, rocket leaves, sun-dried tomato relish, lightly toasted bun. The burger used to be the signature sunday brunch item at Wild Rocket and served with diced potatoes fried in duck fat, but has since the opening of Relish (Wild Rocket's burger restaurant), this burger has become a permanent item on the menu, though served with rough cut fries.


NYTimes: the perfect burger and all its parts
NYTimes: elements of an ideal burger
Relish