Burger Battle Cook-Off at myBurgerLab

Mondays are ordinarily when myBurgerLab addicts brace for withdrawal pangs and mourn outside the firmly shut entrance of their favorite restaurant. But every once in awhile, the outlet’s staff congregates inside for a semiprivate cook-off, challenged to create trailblazing new recipes that, maybe, just maybe, could someday make it on myBurgerLab’s menu.

Watching these patty prodigies work is inspiring; their enthusiasm feels infectious, their youthful energy becomes their best asset as they toil through this one-night burger boot camp, surviving a one-chance-only crash course in the culinary arts. One by one, the experimental burgers are served by their makers, mainly students eager to excite a judging panel that must munch through multiple burgers.

The “Zoidburger” by Hong

This first offering, dubbed the “Zoidburger” by Hong, shows off admirable ambition, a skilfully realized cavalcade of complex textures and nuanced flavors. Its components would be enough for three burgers: a beef patty, tiger prawns, rempeyek crackers, blueberries, rocket leaves, curry mayo, olive oil, caramelized onions, lettuce, lemon, garlic, pepper and paprika.

Kar Weng’s “Kokomo”

We’re haunted by the potential of Kar Weng’s “Kokomo”, topped with coconut strips and carbonara sauce. Maybe another ingredient, kaya or a gula melaka glaze, would help bring out the flavors better, but still, this one could be a template for a truly terrific knockout.

“Monster Mash” by Ian and Joe

Here’s what garnered the highest points from the jury, earning its creators Ian and Joe the night’s top prize of RM236: “Monster Mash”, a comfort-food combo of fried chicken, mashed potatoes, cherry tomatoes, sharp cheddar and spicy mayo with coriander.

“Love At First Bite” by Lucas and Jason

Beef, spicy nachos, chocolate chips, enoki and shiitake mushrooms, raw onions, worcestershire sauce and cheddar cheese. An underrated pleasure, with resonantly savory notes playing off an undercurrent of cocoa sweetness.

Fiona’s “Despicable Me”

Fiona’s “Despicable Me” is easily lovable, featuring beef with fried pineapple, fried bananas and maple syrup. No-fuss fun; should please kids of all ages.

“Whack-A-Mole” by Debra and Fu Jun

The Burger Battle’s runner-up has the makings of an instant classic: “Whack-A-Mole” by Debra and Fu Jun, made uber-creamy with a thick, tangy topping of guacamole spiked with orange zest and lemon juice, spiced up with jalapenos.

“Say Mac & Cheese” by Cheah and Lim

Pile on the calories with “Say Mac & Cheese” by Cheah and Lim, an extravaganza of fried macaroni and cheese with green salsa, dried shrimp and more. Have this with chicken; it’s a firecracker of flavor but far too rich to pair with beef.

Hong’s “Juxtapose” Dessert Burger

The night’s most innovative invention might belong to Hong, whose “Juxtapose” dessert burger of nut-crusted vanilla ice cream, hash brown, beef bacon, lychee jelly, peanut butter, blueberries and maple syrup is one for the history books. Quite a treat.

This Lab’s a hive of positive vibes even on normal nights. For the cook-off, it positively hums.

Soon to be Infamous

Cthulhu cometh: Here’s a new entry to myBurgerLab’s menu, with deep-fried “rock-hard” oysters and a black “evil” cocktail sauce.

Sloppy Joe-style ground beef and chicken might soon also be available here, with the same beef that’s used to prepare the burger patties.

MyBurgerLab takes plenty of pride in its ever-increasing range of sauces. Love the seaweed mayo. Thanks to the chaps here for the invitation to this excellent event.