Chef Brad Miller and restaurateur Luke Tabit have tested and eaten hundreds of burgers over the past six months.
The two friends and former colleagues have experimented with countless varieties of cheese to observe how they melted, tasted numerous buns to make sure they didn’t fall apart, blended various mixtures of ground beef and consumed copious amounts of special sauce to create what they hope will be your new favourite burger.
Already a subscriber? Log in.
Subscribe or renew your subscriptions to win prizes worth up to RM68,000!
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!