If you’re well-versed in YouTube food channels, then you know that it’s common practice to cut a burger in half in order to get what’s called a ‘cross section,’ which is sort of the sandwich-equivalent of cutting through a lasagna or, perhaps, a cake—there’s just something so inherently satisfying about seeing the distinct layers of bread, meat, cheese, and the occasional piece of lettuce.
Perhaps we’ve been binge-watching one too many cooking shows because when we visited Secret Burger along Katipunan Avenue, one of the first things on our agenda was to do a cross section test. Here are the results:
As you can see, Secret Burgers does burgers well. Though, I suppose, that’s necessary if your entire menu revolves around burgers. So what’s the secret behind it? Could it be its location? Nope—the restaurant is located along a main road, and it’s right below every college student’s favorite Katip drinking hub i.e. Walrus (which makes it the perfect place to satisfy your late night munchies.)
Could it be the secret sauce? Well, not exactly—all burgers have a secret sauce: essentially a combination of ketchup and mayo made ‘secret’ by adding a unique twist to it.
Can’t decide between beef or chicken patty? Get both. Secret Burger allows customers to choose between beef or chicken, but double patty burgers offer more customization: you can get one of each. Choose between the Strongman, their signature 1,000 calorie burger which comes with strips of bacon, or the Powerlifter.
Feeling guilty about all those #gainz? The restaurant’s interior features pull up bars. Beat the record of pull ups, you get a free burger. (Last time we checked, the record was set at 31.)
If you’re not up for a thousand calories, they do have lighter options. The Bodybuilder burger ranges between 358-433 calories depending on which type of meat you choose.
Couple that with an order of kamote fries i.e. Fit fries, and you’ve got yourself a healthier alternative to a classic burger and fries combo. Vegans can opt for the Yoga burger.
When developing this vegan burger, chef Justin David tells us that he was strongly opposed to using a meat substitute or tofu—it just didn’t give the satisfaction of a true burger. By chance, he had tried using langka ribs from the Superfood Grocer, and ended up liking the taste so much that it made it onto the menu.
So, what’s the secret? Well, it’s a damn good burger.
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Writer: JESSICA ALBERTO
PHOTOGRAPHY JAVI LOBREGAT
