I’ve had more than a few burgers (high end fancy smancy to our malaysian cousin Ramly) and while the bun is key, as long as it holds its shape while the goodness of the patty ozes it passes mustard with me.

What the point of having a great artisan bun if its not grilled on the griddle? Deburg’s got it right – you can see and taste the slightly charred flavor of the bun, and some of that grease, which again is the key ingredient.

There are places out there with first class ‘buns’ – but they toast they bread separately before putting the burger together – i mean really?

tk might forget that the best burgers (try the shake shack in nyc, or in and out in cali) keep it really simple – and at the end of the day it all comes together.

My personal mantra is that if you love a ramly, then you are a real burger lover, and if you then are, then you’ll love deburgs – nuff said.

when they fix this, then they can start talking about trying to make a proper burger.

sorry if that’s a bit bitchy, but come on, this is the second decade of the new millennium. time to get with the program.

Rice burgers are my favorite really.