“The BAS Burger” at Bitters and Sweets
Originally a cocktail lounge, Bitters and Sweets has amassed a cult following for their burgers– so much so that they’ve become more of a burger joint than a bar of late. Their original double cheeseburger comes with an impossibly good ratio of beef, cheese and bun. The patties are perfectly juicy inside with crunchy caramelised edges, while the raw onion and tomato adds the exact freshness and texture to balance the richness of it all. But it’s the secret house sauce that’s bringing people back for more.
1/F, Somptueux Central, 52-54 Wellington St, Central
“The Honbo” at Honbo
In the quieter corners of Star Street is Honbo, a tiny burger joint serving up American-style cheeseburgers. Inspired by his travels throughout the US, Honbo’s owner and chef replicates the best diner experience in his restaurant while sourcing his ingredients from local farms in Hong Kong. Honbo is known for their extra fluffy potato-milk burger buns, made with a special house recipe. The Honbo burger comes with two thin burger patties grilled to caramel-ly perfection, slathered with sweet pickle burger sauce and a classic slice of American cheese.
G/F, New Sun House,6-7 Sun Street, Wan Chai
“The Other Woman” at Shake’em Buns
One of the older burger institutions in Hong Kong, Shake’em Buns have been serving up authentic American fare for over a decade.Their newer location at the corner of the old Cenrtal steps is decked with retro diner-style interiors, friendly staff and oily tables. Shake’em Buns really emulates the all-American diner experience with burgers that don’t disappoint. The Other Woman, their “all-flavour no-BS” burger as they call it, comes with a Galician and Angus beef patty, American cheese, Bourban bacon jam, roasted garlic mayo, and pickled red onions on a grilled buttered bun.
76 Wellington Street, Central
“The Black Pepper” at Beef & Liberty
Having expanded to Shanghai, Beef & Liberty is Hong Kong’s international burger champion. Executive chef Uwe Opocensky incorporated decades of hotel and fine dining experience into his burgers, so it’s no surprise that several of their burgers have won some hefty awards. Our go-to favourite is surely The Black Pepper featuring a grass-fed hormone-free beef pattie dotted with fresh black pepper and cooked to medium rare, balanced with a bed of caramelised onions, raclette cheese and spicy rocket.
3/F California Tower, 30-32 D’Aguilar St, Lan Kwai Fong
“Blue Cheese” at Quarter Master
Quarter Master is a charming little burger joint in the budding wine-and-dine streets of Sai Ying Pun. Serving up burgers with meat sourced from the British-style butcher’s right next door (same owner), Quarter Master is known for their focus on transparency and meat quality. Our favourite Blue Cheese Burger comes with the signature patty cooked to perfection, cashel blue cheese, bacon jam and rocket leaves.
1 Second St, Sai Ying Pun
“The Burger” at Butchers Club Burgers
When it comes to the actual patty, there’s no other master but Butchers Club Burgers. Out of their dry-aged Australian Angus, they cut out the primary cuts for their steaks and use the rest for burger mince. The mince itself is mixed with some secret seasoning that makes them incredibly flavoursome. If you’re in it for the meat, The Burger, with their signature patty, a thick cut of maple bacon, tomato, cheese and house sauce is the best way to go.
G/F Rialto Building, 2 Landale Street, Wan Chai; 82 Stanley Street, Central; Shop G34-35, G/F, K11, 18 Hanoi Road, TST
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