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Check Out These Wild Burgers from Delivery.com's Burger Week

Check Out These Wild Burgers from Delivery.com's Burger Week


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Burger Week ran from May 1st through 7th, and every year local New York restaurants partner with Delivery.com and Burger Conquest to offer exclusive burgers that can’t be found anywhere else. We had the opportunity to sample some of the best ones, and they were insanely delicious. While they’re no longer available after tonight, we’re sure that if you’re feeling inspired, the restaurants involved will be more than happy to recreate them for you.

Le Colonial

Banh Mi Sliders: Burgers topped with Vietnamese ham, foie gras, and pickles on a toasted baguette

BarKogi

Korean Fried Chicken Burgers: Double-fried Korean fried chicken with soy garlic glaze, kimchi slaw, romaine lettuce, red onions, Spam, and house sauce on a toasted bun, with a side of truffle shoestring fries

The New York Beer Company

NYBC Drunken Burgers: Chef’s signature juicy burger glazed in Ithaca Apricot Ale, topped with caramelized onions, Swiss cheese, and BBQ sauce, and served with a side of fries.

GustOrganics

Mole Jalapeño Burgers: A six-ounce beef patty, served with lettuce, tomato, and onions, and topped with mole sauce, sliced avocado, sesame seeds, and jalapeño-cheese reduction, served on a whole wheat bun.

House of Brews

Grilled Salmon Burgers: Freshly ground Atlantic salmon patty topped with a housemade pineapple salsa, on a multigrain sunflower seed bun.

Aleo

Aleo Sirloin Burgers: Fresh ground sirloin burger with caramelized onions, crispy prosciutto, and melted Gorgonzola with pickles on an English muffin, with a side of homemade steak fries.

Lucky’s Famous Burgers

L.E.S. Burgers: A beef burger topped with applewood smoked bacon, a fried egg, melted American cheese, jalapeños, ketchup, and chipotle mayo.

Matt’s BBQ

Lamb Kofta Burgers: Homemade Indian-spiced lamb patty inside a brioche roll topped with lettuce, tomato, and onion.


Smoky Salmon Bagel Burgers with Garlic-Dill Schmear

Smoky Salmon Bagel Burger with Garlic-Dill Schmear! Love bagels and lox? You'll go "wild" over these simply gratifying salmon burgers made with wild-caught Alaska salmon. They're a quick, versatile bite that works for brunch, lunch or dinner!

Disclosure: This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

When did "brunch" become such a thing? In the last few years, brunch seems to have been promoted to cool kid status, a mealtime worthy of many an overhead Instagram shot and Facebook check-in.

I mean, I can see the appeal. you can sleep in and miss breakfast, but still have access to breakfast-type options on the menu, or bypass breakfast altogether and skip straight to heartier lunchtime fare before noon. You can drink champagne and vodka while you eat your eggs and bacon without anyone giving you the side-eye about it. You can extend the weekend fun into late Sunday afternoon and still have the rest of the evening to "recover" without a trace of regret early Monday morning. It's pretty ideal.

Sadly, I haven't been able to convert my own husband and get him aboard the Brunch Train. He doesn't like the idea of smushing two mealtimes into one, therefore gypping himself of an opportunity for more food. Go figure.

He does, however, like the idea of a fusion of breakfast and lunch dishes and the creativity that seems to crop up on brunch menus, so I'm not giving up hope for conversion just yet.

With those creative combos in mind, I developed my very own amalgamation of breakfast-meets-lunch in this Smoky Salmon Bagel Burger with Garlic-Dill Schmear -- a twist on the classic bagel and lox breakfast with enough heft to take it into lunchtime territory.

This tasty burger is made with wild-caught Alaska salmon is sandwiched between two thin bagel slices and slathered with flavorful homemade schmear, topped with spinach, red onion and cucumber as the fixin's. Just enough bread to keep me from the ultra-carby offerings that tend to lure me in <well, hello there stuffed French toast! Hiya, house-made cinnamon roll the size of my head!>, but a good dose of protein and Omega-3s as well. A winning compromise, I'd say.

My local fishmonger was just as excited as I was when I asked for Alaska salmon, sharing his own favorite way to enjoy the high quality, sustainable salmon that comes from Alaska's cold, pristine waters as he picked out a perfect filet.

These salmon burgers are so easy to assemble and take just a few minutes to cook up -- optimal for quick mid-week meals or simple weekend gatherings.

Whether you're looking for an option to carry you from breakfast to lunch or are simply looking for an healthful, creative way to get your family to eat more Alaska salmon, these burgers fit the bill!

Wild Salmon Day is August 10th, and it's an excellent time to explore more ways to incorporate it into your diet! For more cooking techniques and tips , visit the Wild Alaska Seafood site!

In the meantime, I'll be over here trying to convince my husband that he's not missing out on anything by brunching!


The Ultimate Bacon Cheeseburger Recipe (Wild Diet Approved)

Now, you might have come across some bit of nonsense recently saying that red meat will stop your heart and give you cancer.

Here’s the thing about that.

Ever since the World Health Organization (WHO) released their red and processed meat “recommendations,” there’s been a ton of misinformation running rampant about steaks, burgers, and bacon.

The bottom line is, moderate consumption of free-range, pastured, unprocessed meat from healthy animals is fine. In fact, it’s healthy.

WHO’s recommendations were based on research conducted by the International Agency for Research on Cancer (IARC)—(you can read that full report here). You can also read my response to their recommendations here.

If you cook it right and cut processed junk (that includes conventional hot dogs and bologna) and toxic foods out of your diet, you’ll quickly realize that meat isn’t the culprit. Unfortunately, the IARC didn’t differentiate between good quality meat eaten as part of a clean-food diet and feedlot meat eaten on processed buns with a side of fries.

There is a monumental difference between eating the meat from healthy, pastured animals raised on their natural diet and the factory-farmed, low-quality processed meat you find at convenience stores.

I’ve said it before and I’ll say it again: don’t make a habit of eating factory farmed meat. If you’re going to eat high-fat meals like bacon cheeseburgers, it’s more important than ever to go for pasture-raised animals like grass-fed beef, pastured bison, or wild game meat.

The same goes for bacon – don’t get the processed junk from factory farmed animals. It’s just about as bad as bologna – packed with nitrates, nitrites, MSG, and other substances that make you fat and sick.

Instead, make sure you’re using the best quality pastured meat and bacon with no added nitrates or nitrites. If you can’t get it locally or want to save money by buying in bulk, you can get some great deals by ordering online through Slanker Grass-Fed Meats or US Wellness Meats.

Laid on top of fresh lettuce and topped with the classic onion-and-tomato combo, you can be sure that burger night just got a little bit baconer—I mean, better.

Sweet potato buns are another great option for serving with your burgers if you don’t want to use lettuce wraps. They take a little longer to prep, so get these ready before starting on the burgers. Here’s the recipe:

Sweet Potato Buns

Serves: 4 | Prep Time: 10 minutes | Cook Time: 40 minutes

Ingredients

  • 1 organic sweet potato (try to get a fatter sweet potato instead of a long skinny one)
  • 2-4 tablespoons grass-fed butter or ghee, melted (or duck fat, tallow, or coconut oil)
  • Salt and pepper

1. Preheat the oven to 375°F and line a baking sheet with foil.
2. Bring a pot of water to a boil.
3. While water is heating up, thinly slice the sweet potato. A sharp knife or mandolin is very useful here.
4. Add sweet potato slices to the boiling water and boil for 5 minutes.
5. Remove from water and thoroughly pat dry.
6. Dredge each sweet potato slice in melted butter and place in a single layer on the foil lined-baking sheet. You can also place sweet potato slices on the foil-lined baking sheet and pour butter over the slices, flipping to coat.
7. Salt and pepper the tops of the slices.
8. Bake for 10-20 minutes, depending on thickness, until lightly browned on the underside. Watch closely so they don’t burn.
9. Flip and bake for an additional 10-15 minutes, until lightly golden browned. Again, watch closely so they don’t burn.
10. When you’re ready to serve, place your burger on one sweet potato bun top with mustard, lettuce, tomato, pickles and any other topping you’re using, and then place another bun on top.

NOTE: If you have extra time to prepare these, you can cook them low and slow by baking in the oven at 250°F for 2 hours.

This burger is so versatile, you might want to make extra to chop up and throw in your lunchbox collard-wrapped burrito or to toss into your next big salad. And give your burger a nice tang and some gut-health oomf by topping it with homemade sauerkraut.

Do you need more clean-eating ideas, meals on the go, or fat-melting desserts? The Ultimate Bacon Burger recipe is just one of many you’ll enjoy as member of the Fat-Burning Tribe.

If you hurry, you can check out the Fat-Burning Tribe and participate in our Wild30 Fat Loss Challenge where you can download the 30-Day Meal Plan and access our library of recipes and videos for free for the first 7 days (cancel anytime!).

What are your favorite burger toppings? Share them with us in the comments below.


17 Crazy Burger Recipes

Having a simple burger is all fine and good, but one of the great things about burgers is that you can really make some fantastic creations with all sorts of toppings and fixings. This ability to do so with this otherwise simple food has given rise to some crazy burger recipes. If you are looking to make some over the top burgers on your grill, here are a few of our favorite ideas for grilling crazy burgers.

1. Maui Wowi Burger

Maui Wowi Burger

For a crazy Hawaiian themed hamburger, this one comes topped with a hot dog and a slice of pineapple.

2. Ramen Burger

Ramen Burger

For a Japanese-inspired burger that has a special Ramen noodle bun, this is a grilling recipe that is really unique.

3. Donut Bacon Cheeseburger

Donut Bacon Cheeseburger

With a donut for the bun, this crazy bacon cheeseburger is not for the faint of heart.

4. Peanut Butter Burger

Peanut Butter Burger

It might sound strange, but these peanut butter burgers have a taste that is hard to resist.

5. Ice Cream Cheese Burger

Ice Cream Cheese Burger

This is probably one of the odder combinations of sweet and savory that you will come across, but the ice cream burger is something that every grill chef should try at least once.

6. Bacon and Kimchi Burger

Bacon and Kimchi Burgers

These bacon double cheeseburgers come topped with kimchi and flavored with a spicy special sauce.

7. Sweet Potato Black Bean Burger

Sweet Potato Black Bean Burger

Made from sweet potato and black bean, this recipe proves that veggie burgers can be just as crazy as those that are made from beef.

8. Vegan Eggplant Crunchburger

Vegan Eggplant Crunchburger

This is a crunchy burger made from eggplant for vegans that still want an over the top burger.

9. Ultimate Burger Dog

This cheese-filled burger dog is looking to push your old hot dogs off the menu.

10. German Cabbage Burgers

German Cabbage Burgers

With a soft roll exterior and chopped cabbage on the inside, this crazy burger recipe will be a hit.

11. Waffle Mac & Cheese Burger

Waffle Mac & Cheese Burger

Put the hamburger buns aside and try this recipe that uses waffles made from macaroni and cheese.

12. Funnel Cake Burger with Candied Bacon, Taleggio Cheese, Strawberry Rhubarb Ketchup, & Arugula

Funnel Cake Burger with Candied Bacon, Taleggio Cheese, Strawberry Rhubarb Ketchup, & Arugula

With funnel cakes for buns and toppings like candied bacon and strawberry rhubarb, this recipe is a masterpiece of crazy burger creations.

13. Turducken Burger

Turducken Burger

Take a burger patty that is half turkey and half chicken, then top it with a fried duck egg, some country gravy and some cranberries. Put it all together and you have the Turducken burger.

14. Blueberry Venison Burger

Blueberry Venison Burger

With blueberries and venison, this is a burger that will have you wishing it would never end.

15. Deep Fried Twinkie Burger

Deep Fried Twinkie Burger

That’s right. It’s a bacon cheeseburger with deep fried Twinkies for buns.

16. Thanksgiving Dinner Burger

Thanksgiving Dinner Burger

When you try this recipe, you get an entire Thanksgiving dinner right in between your hands.

17. Spaghetti Burger

Spaghetti Burger

With pasta buns and sauce and cheese, this is a burger and a spaghetti dinner all in one.

These might be some crazy burger recipes, but they also come out tasting crazy good. If you love burgers and you are feeling a little adventurous, give these out of this world creations a try.


Five Spicy Burgers to Enjoy During San Antonio Burger Week

If you’re looking to turn up the spice while participating in Burger Week, SA has no shortage of eateries offering bold and assertive flavors tailor-made for puro local tastes.

After all, this is the city where the all-American food staple has been doctored up for decades with the addition of everything from refried beans and salsa to queso and jalapeños.

Check out these five blazingly inventive, or just downright hot and delicious, burgers:

The Hoodrat Burger with Flamin’ Hot Cheetos
Big Poppa’s Tacos is serving an $8 option that includes pastor cheese, a toasted slice of ham, lettuce, tomatoes and avocado. And if that’s not enough flavor for you, the whole thing is stuffed with Flamin’ Hot Cheetos diners can taste in each bite. 2118 N. PanAm Expressway, (210) 231-0042, facebook.com/bigpoppastaco.

Chicken Chile Ajo Burger
Chef Johnny Hernandez’s Southtown joint Burgerteca will offer two options, one of which is the flavorful chicken chile ajo, made with crispy chicken, chili garlic oil, house pickles and a freshly baked bun, for $5. Burgerteca, 411 E. Cevallos St., (210) 635-0016, chefjohnnyhernandez.com.

Candy Jalapeño Bacon Cheeseburger
Made with a half-pound of ground Angus chuck and stacked with American cheese, house-candied jalapeños, bacon and fresh brioche, this sweet and spicy burger packs a flavorful punch at the $8 Burger Week price. Benjie’s Munch, 1218 W. Bitters Road #107, (210) 556-8624, benjiesmunch.com.

El Caliente Burger
Recently recognized as the Best Burger in Texas by Eat This, Not That! magazine, the $5 Burger Week option at Papa’s Burgers is built with an all-natural beef patty, grilled onions, jalapeño peppers, fresh lettuce, tomatoes, pickles and a signature toasted bun. 709 Old US Highway 90 West, (210) 336-7743, papasburgerssatx.com.

Tostada Burger
Chris Madrid’s is a San Antonio institution, and its tostada burger is a classic for a reason. The $5 burger includes a includes a thick beef patty, homemade refried beans, onions, chips and melted cheddar cheese — lots of melted cheddar cheese. 1900 Blanco Road, (210) 735-3552, chrismadrids.com.

So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.

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That famous Featherblade burger? Here&rsquos how to do it at home

For a brief time, some of the most Instagrammed burgers of the pandemic were available over a wide radius, but as couriers became busier, delivery of Featherblade’s bacon cheeseburger was restricted to Dublin city and county.

The rest of the country could only look on in envy at the juicy beef burger, melting mature Cheddar cheese, and that famously thick slab of caramelised smoked bacon, topped with bright pink pickled onions.

The Dawson Street steak restaurant’s takeaway kit earned a 9/10 score from Irish Times restaurant critic Corinna Hardgrave, who described the burgers as being “stupendously good,” with “deep, savoury, meaty beefiness with a hint of smoke coming through.”

So what makes these burgers so special, and can they be replicated at home, without the kit? Aaron Fitzpatrick, head chef at Featherblade, shares some of the secrets of his creation. “In my opinion, to create the perfect burger, you need to use a combination of meat cuts.” The Featherblade patty has applewood-smoked brisket, aged striploin and a little chuck beef and suet.

“Most burgers will have an 80 lean meat to 20 fatty meat ratio. Using a little bit more fat than this really makes a big difference. Grass-fed beef is also much better to use in a burger, as it has so many more layers of flavour than corn fed beef. The grind of the mince is also very important. For the perfect burger I would always use a medium grind.”

The Featherblade bacon is smoked in-house. “We order raw pork belly and cure it for 10 days in our own special mix, then sugar coat it for two weeks and then smoke it for six hours over applewood. This results in a sensational sweet and smokey bacon, and when you fry it the sugars caramelise and give it a dark, crunchy outside,” Fitzpatrick says.

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A strong mature Cheddar cheese is melted on to the burgers when they are almost cooked, and the whole lot is assembled on a brioche bun. “Brioche is my favourite to use, because it has butter and eggs in it, making it a rich and delicious bake. It also doesn’t get as soggy as some buns do.” Brioche burger buns are available from lots of supermarkets, including Aldi and M&S.

Fitzpatrick recommends constructing the burger with care – burger architecture, he calls it. “If I order a burger and it has a giant toothpick in the middle of it, I know it’s going to be a bit of work to eat, and it really shouldn’t be. I believe putting most of the toppings on the bottom is key. It makes the burger easier to eat, as it’s less messy and there’s less chance of it toppling over.”

Black garlic mayo and pickled onions complete the composition of the burger. Black garlic can be found in bulb and paste form in the Chan Chan range of condiments developed by chef Kwanghi Chan, and available to purchase online. Pink pickled onions are a cinch to make. Just slice red onion into thin half-moons and immerse them in red wine vinegar (into which you have dissolved a little caster sugar, if you don’t like them too sharp), and they’re ready to eat in a couple of hours.

That’s it, the Featherblade bacon cheeseburger, deconstructed. Just make sure to use good quality beef, it’ll make all the difference. If you’d still prefer to have someone else do the work, chef Gráinne O’Keefe’s range of beef burgers for Bujo, as well as vegetarian and vegan burgers, can be ordered for delivery nationwide on Fridays. These sell out fast though so keep an eye on the website for each week’s release.

Here are a few more burgers, from the Irish Times recipe archive, to ring the changes, including Gráinne O’Keefe’s ultimate beef burger with onion rings and rarebit cheese sauce.


HOW TO MAKE OUR WILD RICE BURGERS (50 SEC):

and b) because our good friends invited us over a few nights ago and served up the Minnesota good-friend-good-neighbor vibes by making us – yes, you know it – wild rice burgers.

The burger recipe comes from a restaurant in Duluth that I think just about every Minnesotan knows and loves. The Duluth Grill? Do you know it? The Duluth Grill specializes in what I would describe as diner food with a hipster feel – for a prime example, WILD RICE BURGERS. If you are wondering if this place has ever been on the classic Diners, Drive-Ins, and Dives, then you have the right idea. (And yes, it has been.) This restaurant packs in lots of vegetarian dishes, almost everything made from scratch, and zero pretenses.

So the only thing I can think of that would be better than eating a wild rice burger from the Duluth Grill is eating a wild rice burger in the comfort of your friends’ apartment where they ask you thoughtful questions and give you time and space to talk about this hard season of your life. Frank and Emma, you are awesome. ♡

When it comes to how to serve these crispy-chewy patties up, you’ve got a few choices. If you want to walk down the carb-on-carb road, the wild rice burgers can definitely go on a bun. Or bread. The original version of this burger at the Duluth Grill is actually served up on straight bread, patty-melt style.

Personally, I prefer the burger to stand on its own, and I usually melt a piece of cheese on top and top it with an olive-oil-arugula-avocado-hot-sauce combo. Should you add an egg for a breakfast situation? Maybe. Is it a burger salad? Maybe. Is it lacking a lil polish? Maybe.

But more importantly, is it a perfect ten for your hungry mouth? Yes.

After we lost Afton, I really didn’t know how I was going to get back into this. Blogging, I mean. Writing about recipes.

To be able to take my work and make it fit into my current mindset of grief and love has been beyond healing for me. And I owe that to you.

Thank you for not only supporting this little series but full-blown participating in it with us. We all love to hate on the internet sometimes, but dang. There are a lot of good things about the internet, and watching you guys engage with this series in honor of food, love and our son Afton has been one of them.


Non-Mushy Vegan Burger Secret Revealed

I’ve been experimenting with vegan veggie burgers over the past few months with mixed results. My main obstacle is the mush factor – almost every burger I’ve made failed to stay together in the bun, but instead oozed out the side with every bite. Traditional veggie burgers rely on egg to bind everything together. So how do I make a vegan version that doesn’t use any weird egg substitute?

I think I stumbled upon the answer with this recipe for sweet potato and black bean burgers made with quinoa. I’ve made a few variations of this burger with great success, and I think I may have figured out the secret to non-mushy vegan burgers:

The technique takes practice (what good burger doesn’t?) and I’m sure I still have a lot to learn. So if you’ve got some vegan burger tricks up your sleeve, please share! In the meantime, here’s a recipe for the lentil burgers pictured above. I served these at a recent bbq and they went down well among a crew I consider to be veggie burger aficionados.

Lentil Quinoa Sweet Potato Burgers

Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. USE YOUR HANDS to encourage everything to mush together. Add enough oats so that it’s easy to form the mix into patties.

10 patties. Pan-fry with a little oil for 5-10 minutes on each side. Serve on a bun with all the fixins and enjoy!

Makes about 10 burgers. Per burger: 237 Calories 10.1g Protein 5.1g Total Fat 38.7g Total Carbohydrates 0mg Cholesterol 44mg Sodium 10.1g Fiber.

About Monica Shaw

Veg lover, dog owner, hill walker, wild camper, avocado addict, nerd. I write about how to be awesome through a "smarter fitter" approach to eating, drinking, living and working.
Learn More →


Instant Pot Hamburgers: Best Instant Pot Ground Beef Recipes- The Juiciest Mouth Watering Burgers Ready In 10 Minutes!

Instant Pot hamburgers are effortless, like so many Instant Pot ground beef recipes.

Put ’em in the pot, walk away, and return to serve up major deliciousness! Perfect today for a dining-out-like experience served comfortably and safely at home.

Homemade burgers are always the best. At my house, we eat them probably once every other week because they make for an easy, relaxed dinner that everyone loves!

Today, I took over dinner for The Mister, who was installing an AC unit in his new man cave. Lucky for me, he had already planned for burgers and fries, so my only job was to pull the patties out of the freezer and place them on the grill.

Then I thought— move over grill!

Check out how I made the juiciest Instant Pot hamburgers in only 10 minutes!

I used frozen hamburger patties from out of the freezer. This recipe applies to handmade ground beef burgers, too!

Stay tuned— now I’ve got Instant Pot meatballs on my radar to share with you soon!


Perfect Venison Burgers | How to Make a Juicy + Flavorful Deer Burger

Ah, venison burgers. A popular dish to make with ground deer meat, but they often end up dry, tough and gamey.

If you find that this is usually true for you, you’re probably cooking venison burgers like you’re cooking beef burgers. With just a few simple tricks, you can take your wild game burger night to the next level and start using up that ground venison you have in the freezer. (For more venison cooking tips check out my free guide!)

Venison burgers are always a go-to in our house year-round when we’re trying to use up ground venison, and these honestly are so crazy flavorful and juicy, I like them even more than traditional beef or turkey burgers. The best part is the lean, grass-fed, responsibly sourced protein.

How do you make venison burgers that aren’t dry?

The trick to cooking venison burgers is to add a bit of fat to the meat because it’s very lean, and make sure you don’t overcook them.

Adding fat

In this recipe, you’ll see below that I’m using cold, grated butter and mixing a bit into the patties. Not too much, you don’t want the burger to be greasy, but just about 1/2 tablespoon of grated butter per patty to give it some juice.

Our deer meat is also cut with 10% pork fat, so be sure to add some sort of fat to your grind (or have your butcher do it) when processing the meat.

Cooking to perfection

One of the #1 ways to ruin deer meat is to overcook it. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally.

Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a few minutes before serving them. This is SO important.

How do you make deer burgers taste good?

If you don’t love the flavor of venison, or even if you do and you want to enhance it, you’re going to want to add a bit of seasoning and acid to your burgers to let the meat shine.

I add a bit of balsamic vinegar and Worchestershire sauce to combat the richness but bring out the meaty flavor.

Then, it’s just simple salt, pepper, garlic, and onion powder. It’s really that easy!

Love this recipe? Make sure to order a copy of my cookbook, Venison Every Day, for more amazing deer meat ideas.

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Satisfy your cravings for a juicy burger with these deliveries from KL and PJ

Local burger deliveries in KL and PJ are on the rise, and we’ve got a hit list for you.

It’s official folks we’re stuck indoors for another two weeks until 9th November 2020. But of course, that shouldn’t stop you from making the best out of a bad situation. Food is always a good cure for this sort of thing and we have the perfect remedy — local burger deliveries.

Malaysia is well-known for its street burgers (also known as Ramly burgers), which gets its name from the brand that created the meat patties. Street burgers have been around for a long time now but are slowly fading away due to COVID-19. Of course, it was thanks to the coronavirus that a new wave has washed up — local burger deliveries.

What started out as a way to just make ends meet for some has since become a fully-fledged business model. Fret not as we’ve included both iconic restaurants and cafes as well as local chefs and businesses who’ve had to adapt accordingly to survive.

Be sure to scroll down below to check out the full story.

By now, everyone would know of Darren Chin and his two signature restaurants in TTDI: DC Restaurant as well as Bref by Darren Chin. But did you know he has a third restaurant? While not entirely his, Cafe-Bistrot David is a creation between both Darren and his dad, David. Fun fact: David Chin is the founder of the popular local eatery chain, Dave’s Deli back in 1989. Expect comfort food on a grander scale here as both Darren and David do not do anything halfway. Chef-Bistrot David also does delivery through its website with a whole menu dedicated to it. While it mostly serves pies, some sandwiches make its way onto the menu like the Classic Reuben on Sourdough. But if it’s a burger you’re looking for, check out the New CBD Wagyu Burger (no, it doesn’t contain any CBD). Instead, it uses 100% premium Australian Wagyu with black truffle mushrooms amongst other ingredients. Click the link below to check out its full menu and order away.


Watch the video: Η ΣΥΝΤΑΓΗ ΓΙΑ ΤΕΛΕΙΑ ΣΠΙΤΙΚΑ ΜΠΙΦΤΕΚΙΑ (January 2023).