The 7 best gourmet burgers in Singapore

Hankering for a good, ribsticking burger? Mia Chenyze offers her top picks.

DRY AGED ANGUS BEEF BURGER

WILDFIRE

#01-06, 26 Evans Road, tel: 6734-2080. Open Mon to Thu, 10am-10.30pm; Fri to Sun, 8.30am-10.30pm.

A classic burger executed flawlessly, the Dry Aged Angus Burger ($26) uses 45-day dry-aged Range Valley Angus beef for its patty, which is grilled over Japanese binchotan charcoal. The signature burger is stacked tall with beer-spiked caramelised onions, butterhead lettuce, sliced tomatoes and cheddar cheese.

Also worth trying: Order a round of Sriracha Glazed Chicken Pops ($13) and Mozzarella Stuffed Meatballs ($12), and wash them down with your choice of poison from the 43 item-strong craft beer menu.

THAI LEMONGRASS PRAWN BURGER

MONTANA BREW BAR

#01-04 Pomo, 1 Selegie Road, tel: 6659-6680. Open daily, 8am-9.30pm (food menu available from 10am).

Meat weary? Then shift gears to a battered prawn patty. The Thai Lemongrass Prawn Burger ($15) offers a fresh and zingy mouthful, with mango cubes, green curry mayonnaise and red onion slaw, wedged between toasty house-baked buns.

Also worth trying: This hole-in-the-wall cafe-bar also serves up some of the best waffles in town - have yours crispy, or airy and souffle-like. We love the Ultimate Truffle Mac & Cheese Waffles ($12.50), and the Matcha Strawberry Fields Waffles ($9.50).

SATAY BURGER

THE QUARTERS

#01-09 Icon Village, 16 Enggor Street, tel: 6834-4174. Open Mon to Fri, 8am-2pm; Sat, 10am-10pm; Sun, 10am-8pm.

If you're a big fan of Mos Burger's rice burgers, you'll love the Satay Burger ($17). The chargrilled rice buns are crispy and chewy, and the pan-fried chicken fillet is remarkably succulent - chef-owner Chung Deming uses only thigh meat, and marinates it for a good 24 hours with a special spice blend that bears both Chinese and Malay influences.

Also worth trying: Local-flavoured bites like the addictive Salted Egg Fries ($9), Affogato ($8.80) with pandan ice cream, and the indulgent mao shan wang creme brulee with the punny moniker, Duriancanboleh ($8.50).

BRISKET SANDWICH

MEAT SMITH

167/169 Telok Ayer Street, tel: 6221-2262. Open Mon to Sat, 11.30am till late.

The Brisket Sandwich ($17) consists of roughly shredded beef brisket slapped onto a house-baked white roll with rocket leaves, mayonnaise and a good dollop of mustard. At the smokehouse, Chef Andrew Baldus marinates the brisket with a salt-and-pepper rub, then cooks it for 14 hours over lychee wood, so all the flavours permeate the meat thoroughly.

Also worth trying: Smoked Beef Tongue ($13), served with a snappy Sichuan aioli; chilli-glazed Nashville Fried Chicken ($22) dusted with cayenne pepper and Cajun spices; and Baldus' modern take on Southern crab cakes - Crab & Kimchi Fritters ($13) with jalapeno dressing.

DEAD HIPPIE

MEATLIQUOR SINGAPORE

99 Duxton Road, tel: 6221-5343. Open Mon to Wed, 5pm to midnight; Thu and Fri, 5pm-2am; Sat, 5pm-3am.

The famous British food truck-turned-burger institute is renowned for its devil-may-care attitude. Its bestseller, the Dead Hippie ($22), is essentially its idea of a supercharged Big Mac. You get the familiar combination of lettuce, American cheese, pickles and onions, but the key difference lies in its double patties: coarsely chopped beef chuck slathered with mustard and fried, then drizzled with a secret house sauce. It's a glorious, finger-lickin' sloppy mess.

Also worth trying: Fried Pickles ($9) with blue cheese dip, Deep-fried Mac & Cheese ($15) with marinara sauce, and Cajun-spiced Gunpowder Soft-shell Crab ($14).

HADOKEN

DOJO

72 Circular Road, tel: 6438-4410. Open Mon to Sat, 11am-9.45pm.

This burger specialist from Malaysia is all about pork. Named after the fireball attack move in Street Fighter, the Hadoken ($14) is an Asian piggy riff on sloppy joes. The pork patty is grilled, then smothered with a sambal-laced meat sauce, and topped with diced onions, bacon strips and cheese.

Also worth trying: Pork Grillets ($7), diced pork steak with sauted onion rings and honey mustard sauce; Korokke ($5), pork-and-potato croquettes; and Komba Bao ($6), braised pork belly wedged in a crisped mantou.

WU TANG STYLE

THE BUTCHERS CLUB BURGER

#01-01B Clarke Quay, 3A River Valley Road, tel: 6837-0675. Open Sun to Tue, noon-midnight; Wed & Thu, noon-2am; Fri & Sat, noon-3am.

If you like them spicy, go Wu Tang Style at The Butchers Club Burger, a Hong Kong import that's making waves here for its dry-aged beef patties. Available only on the 'secret menu' (upon request to the staff), this Asian number works the range of flavours with tempura sweet potato, English cheddar cheese, kimchi, mayonnaise, and the piece de resistance ─ a 160g patty fried in Srirarcha sauce.

Also worth trying: Definitely the Duck Fat Fries ($8). It's hand cut and thrice-fried in duck fat for a crispy umami hit, and finished with kosher salt. But the burger joint does well too if you're on the lookout for clean flavours. The Captain Ahab burger ($24) pares things down to simple, fresh ingredients with a thick fillet of panko-crusted New Zealand ling fish, served with house-made tartar sauce and spicy coleslaw.

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