Culinary construction at BRGR: The Burger Project
A new crop of hamburgers has captured the hearts of casual diners, far from the fast food chain kind.
Seriously crafted from patty to bun with chefs’ secret recipes and thoughtfully chosen add-ons, the new burger has raised standards to stoke an ongoing search for the perfect one.
One of the first on the scene, BRGR: The Burger Project aims to deliver just that.
When chef Edward Budia and his partners moved Pino Resto Bar to a bigger space in Teachers Village, they were hard pressed to leave the “lucky” 60 square meter space on Maginhawa Street that brought Pino to success.
Each diner’s experience at The Burger Project starts with a nifty, interactive clipboard checklist, with a roster of patties: 100% Angus Beef, 100% Beef, Chori, Chicken and Tofu. The vegan oatmeal and buttery brioche buns are made in-house, and are testaments to the team’s devotion to the concept.
Those who can’t be bothered to construct their own burger can order one of the designer creations.
Chef Ed personally recommends their acclaimed onion rings, truffle fries made with truffle paste, the burgers of the month, the Boracay-inspired Chori patty, the brioche bun (his personal favorite) and the milkshakes. Look out for summer’s shakes: Cereal and Milk, Salted Caramel Pinipig, and rumlaced Bananas Foster.
To know more about this article, check out Food’s May 2013 issue, out now in newsstands and bookstores nationwide. Digital edition available on Zinio.com (www.zinio.com/food) and on the App Store.