Burger Labo – Hand-Crafted Burgers at Gillman Barracks(So Good You Have to Try!

What do you look out for in a burger? Ingredients? Size? Burger Labo believes the soul of a burger is the patty. Seriously, you can’t call yourself a burger connoisseur until you’ve tried Burger Labo’s burgers!

Located at Gillman Barracks, Burger Labo, which specialises in burgers(duh) recently opened its doors on 2 April.

The brainchild of Ken Loon, Burger Labo boasts burgers that are products of extensive R&D — from the burger bun right down to the patty.

Ken recommended the Basic Burger ($23), Chicken Burger ($20), and the House-made Naked Chendol ($13).

While the Basic Burger looks basic, as its name implies, its flavor is every bit the opposite. Every component of the Basic Burger is well thought out. That’s not a surprise since it took Ken 12 tries to finally perfect the Basic Burger.

The burger bun is lightly buttered with a house-made bone marrow ‘butter’. Between the bun sits a 170g medium-well patty made from a blend of 4 different types of beef: grass-fed Angus neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin, and Sendai Wagyu A5 brisket.

The different beef gives rise to a fatty & juicy patty! The burger is also packed with organic lettuce & tomatoes, and a dollop of yummy sauce that provides just enough acidity to cut through the richness of the burger.

Look, the burger comprised the bare minimum of what makes a burger a burger. However, the complex flavours hidden in this simple-looking burger took me by surprise!

Just when I thought that the Basic Burger can’t be topped, the Chicken Burger knocked my socks off.

I really took my time savouring this one, because the Chicken Burger was absolutely delicious! The incredibly tender chicken thigh had a smoky flavor and hints of Mediterranean spice.

But. Check. Out. That. Runny. Egg.

Burgers with runny fried eggs in them? Yes! Who can resist this? I definitely can’t!

Unlike the Basic Burger which is slathered in the decadent house-made bone marrow ‘butter’, the Chicken Burger is lightly buttered with unsalted butter. However, the Chicken Burger comes with a house-made garlic yoghurt sauce and ‘Frenchie’ salsa. I felt that the yoghurt sauce and salsa really brought everything together.

I also had the House-made Naked Chendol ($13) and oh my, there was no better way to round off my meal.

The chendol was refreshing and reminded me of salted caramel; probably because of the gula melaka syrup and sea salt that was sprinkled onto it!

It was quite an experience having such well-crafted burgers and an equally delectable dessert. If you are near Gillman Barracks, you have got to give Burger Labo a try.