The One With The BURGERS

At an affordable $20 a pop for a DOUBLE quarter-pound Angus chuck patty, it was absolutely bursting with medium-rare juicy (read: greasy) beefy goodness right down to their centres.
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And we were so delighted that this Katong joint didn't try to suffocate the twin stars of the show. Gone were the patently unnecessary slice of tomato and lettuce. The acidic pickles were politely (and correctly, in our opinion) placed on the side to be inserted at our discretion. In their places came a distinctive red wine onion chutney and a surfeit of smoked American cheese - as if the perfectly-seared patties didn't have enough of that.
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Only problem is that the buns were obtrusively humongous and thick - the same problem which plagues popular burger joints like Wildfire.
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The fried chicken patty wasn't very thick, and I found the use of nacho cheese a tad disappointing.
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Granted, the 200g beef patty (cooked a medium I suspect) was substantial and really tender, but it was dry and lacked the desired juiciness we associate with an excellent beef burger. The hotcho miso sauce, tomato slices and the delightful caramelized onions did manage to salvage the situation, but the whole experience would have been so much better if the patty was done a medium rare to preserve that beefy goodness.
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We opted for the [Cheese Burger] from LAB, but it was so underwhelming: A pretty dry beef patty which tasted quite flat, nacho cheese was used (?!!), the caramelized onions were decent -- in all, it was terribly disappointing. Thank goodness for the wonderful performance by @jillmariethomas!

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This place is helmed by two pretty young folks, and has attracted a number of rave reviews over the past few years.

Wasn't such a great experience for me. The fish burger was tremendously oily -- so much so the bottom bun was DRENCHED with grease. The pulled pork burger fared much much better.

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