#BOOM BURHER FREE#

Even roadside stands developed their own identities and brands, multiplying in many locations, such as the Burger Bakar Kaw Kaw, with its towering signature burger and trendy names. It wasn’t only urban joints that evolved. Other suburban joints soon opened, including Burger Junkyard and KGB (Killer Gourmet Burgers).

#BOOM BURHER FREE#

The pioneering brand proved to be a game changer with its close to gourmet-style burgers, but differentiated by a fuss free suburban community concept and affordability (averaging RM12 to RM20 for an a la carte burger). We offered very innovative and distinct flavours, so much so people would say, ‘like this also can ah’?” “For us, it was our unique concept that drew people. Friday’s and The Daily Grind in Bangsar …” all of which served cooked-to-order gourmet burgers. As Teoh, a founding member of the burger joint, points out, “ there was already Chilli’s and T.G.I. Trend aside, the myBurgerLab phenomenon was a clear sign that there was a gap in the market for freshly made burgers that were affordable yet different.

“I guess whenever business is good, people will want to have their hands on it as well.” “After we started, there were a lot of burger restaurants that popped up,” says Teoh, admitting that it had an impact on their business. Despite opening in a rather hidden location in the suburb of Sea Park, Petaling Jaya, myBurgerLab saw lines around the block on a regular basis even before it opened at 5pm, often selling out long before closing time at 10pm. Teoh Wee Kiat of myBurgerLab agrees that the love for burgers will not be waning anytime soon, though he thinks the market has certainly got more crowded from when it first kick-started the burger revolution in 2012. The entry of California-based premium burger chain, The Counter - a specialist in the build-your-own-burger experience - in Pavilion Kuala Lumpur this month is freshly served proof that the food trend is here to stay. It has gone mainstream, becoming a legitimate meal choice.

The burger as we know it today has evolved from the cheap, quick, late night street snack to now having a presence in malls, standalone shops and restaurants. Dress with the Sriracha vinaigrette and top with the other half of the brioche bun.FOR many Malaysians, our first encounter with burgers began on street corners - the humble but oh-so-tasty Ramly burger, fulfilling many a late night craving and hunger pangs across neighbourhoods.Īnd while the quintessentially Malaysian bite with its unique flavours will always hold a special place in our hearts, not to forget tummies, it has also spawned a generation of burger lovers, many of whom have become catalysts for the boom in the burger business in the last few years. Top with the burger, pickled red onions, and fried mustard greens. To serve: spread a thin layer of mayonnaise on the bottom of the brioche bun. Flip and repeat until seared on the other side, about 3 minutes. Cook the patties until they’re seared on one side, about 3 minutes. Make the Sriracha vinaigrette: add the Sriracha and rice wine vinegar to a sealed container and shake vigorously until emulsified.Ĭook the burgers: heat a well-oiled cast-iron skillet over medium-high heat. Drain the greens on a tray lined with paper towels. Working in batches, carefully place the greens into the hot oil and fry until they’re crispy, about 1 minute. Pat the mustard greens dry and tear into large pieces. Make the fried mustard greens: in a large Dutch oven, preheat the grapeseed oil to 350☏. Weigh into 5-ounce portions and gently form into patties. In a large bowl, combine the cooked mushroom mixture with ground wild boar. Remove from the oven and let cool completely. Place the tray in the oven and cook, stirring the mixture every 10 minutes, until the mushrooms are dark brown, about 20 minutes.

Add the mushroom mixture to a baking tray and gently press down to flatten it.

Place the chopped mushrooms in a medium mixing bowl and add the chopped garlic, chopped ginger, tamari, sugar, pepper, and salt and mix well. In a food processor, add both types of mushrooms and pulse until they are chopped. Make the wild boar–mushroom patties: preheat the oven to 350☏.

Boom burher