MyBurgerLab

The three founders of MyBurgerLab may feign modesty about their culinary skills, but the frenzy surrounding their burgers since they opened their doors in 2012, is evidence to the contrary—these guys definitely know their stuff. On a daily basis, the tiny kitchen churns out 600 burgers in a space that seats 50 diners—snagging one of these babies can involve a very long wait—but when you finally chomp into one, it’s definitely worth the effort. The signature fluffy charcoal bun—now widely imitated—provides a tasty carapace for the juicy beef patty within, and burger selections include beef, chicken and vegetarian options in addition to an innovative list of monthly specials. For meat-eaters, the A++ burger (beef patty accompanied by tangy cheddar, caramelised onions, shiitake and enoki mushrooms, and a parmesan crisp) is undoubtedly the king, while vegetarians will love Vivien’s Husband (Portobello patty chaperoned by a pineapple ring, mango mayo and sharp cheddar). In an attempt to match the increasing demand, MyBurgerLab opened a second outlet late last year, so if you’re lucky you just might be able to skip the winding queue.