You know it’s the start of summer vacation when people are obsessing over the most random things and posting their pictures and
by-the-hour by-the-minute Facebook updates over them. (Shout out to the Magnum and Simsimi craze taking over Manila…I still don’t get it, please enlighten me.)
My summer has been pretty mellow so far. Just going back to my daily–minus the stress–routine by running errands, getting my TV doses, attending my special brother’s Moving Up ceremony and finally hanging out with K. While I’m dying to go to the beach (and that’s saying something since I’m not a “beach person”) and just about anywhere outside the congested and polluted city, it was really nice to sit down and talk to a close friend over scrumptious burgers and a shake.
We drove over to BRGR: The Burger Project, a foodie joint in Maginhawa St., Quezon City, which opened around July 2010. We were actually headed to Pino Resto Bar–but I figured since we were already in the area, we might as well try the famous burgers I’ve been hearing quite a few raves on.
Chef Edward Bugia (who also owns and manages Pino and Pipino) among others, is known for letting its customers whip up their own burger recipes. Burger Project slips are on hand, so diners can simply tick the box for their ingredients of choice. If they’re not into that, they can take their pick from any of the six Designr Burgers, like the Western Bacon Melt, Tokyo Pop and the Sloppiest Joe, and have fries or onion rings on the side. Just the names sound delicious, don’t they?
Chef Bugia also promises that their ingredients are fresh and “made from scratch”.
K and I settled in the table just in front of the counter as we await my Carnivore Girl and her—say it with me–Dunno What Waaaaaa??! (Did I get that right? Hahaha!) It’s exciting and in a sense, quite practical to select our ingredients. This way, we can customize our burgers to our diets….or lack of it…and know the price of our food before my Angus Beef even hits the griddle.
Just look at that masterpiece will you? Hahahaha, I can’t imagine just how much cholesterol I gave myself that night. This Carnivore Girl is made of 100% Angus (Php125), Poppyseed bun (freeeee), melting Cheddar (Php35), crispy Bacon (Php25) and Egg (Php20) and some special Teriyaki (Php15). It looks larger than this photo gives it justice. But I daresay the juiciness here jumps out and the meat is well-complemented by the sweet and salty taste of the cheese and especially, by the smokey flavor of the sauce. Downed with a rich Vanilla Milkshake (Php145), that brings my bill to Php365.
Here’s the–hahahaha–Dunno What Waaaaaa??! With a strange Wasabi Mayo (Php15) and Teriyaki Sauce (Php15) twist and Mozzarella (Php35) , K finds these to be a great combo albeit the mushroom tasted quite bitter and the 100% beef patty (Php95) and Poppyseed were a bit crumbly.
This burger joint definitely deserves to be considered as a foodie hot spot. With efficient and polite service and well-lighted and well-ventilated interior, it’s no wonder why people flock to Burger Project for a taste of its burgers. I hear the only major complaint is that they don’t have other branches (which is a pretty positive “complaint” if you ask me). Parking spaces are also a bit difficult–especially at night–since the restaurant competes with its neighbors. But seeing as this is Quezon City, that’s really more of a given. Try it for yourselves next time and tell us what you think :)
- FOOD + SERVICE + AMBIENCE = Overall Rating –
Visit BRGR: The Burger Project
122 Maginhawa St., Teachers Village, Quezon City, Metro Manila, Philippines
Open 11AM – 12MN daily
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