The burger’s reputation has evolved over the last two decades. Once seen as pure fast food, the burger has managed to rebrand itself as a gourmet meal. First, a more organic burger started appearing on menus, with ingredients such as grass-fed beef and locally-sourced vegetables. Then came the artisanal burger, filled with gourmet ingredients such as bison meat, blue cheese or raclette. And finally the impossible happened— a plant-based burger that will fool you into thinking you’re eating beef.
Hong Kong took a while to catch up with the rest of the world when it came to burgers, but these joints have managed to satisfy our juicy burger craving:
Lobster Bar & Grill
As part of the new bar nibbles menu crafted by newly-appointed executive chef at Lobster Bar & Grill, Cary Docherty recently polished the burger concept with his reinvention of the classic, joining the range of other nibbles such as lobster roll and poutine, a Canadian classic French fries with gravy and cheddar cheese curds. The Lobster Bar burger is a rare breed on its own. The patty is made with a variety beef cuts, including flank, neck, and chuck, ensuring richness in flavour and texture. Each patty is seared in a cast iron skillet which helps building a beautiful charred crust on the patty's exterior. The restaurant also custom-made a potato bun, a lighter and not as sweet alternative to the brioche bun. The bun is fried one side with beef drippings, while complimented with caramelised onions, streaky bacon, gherkins, an overflowing blanket of melting mild cheddar cheese, spiced mayonnaise and ketchup. The Lobster Bar burger is served alongside French fries cooked in beef dripping and a bowl of mixed greens.
Lobster Bar And Grill, 6/F Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Admiralty, Hong Kong; +852 2820 8560