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Dining Out 2 minutes 21 September 2018

5 Burgers in Bangkok Every Meat Lover Should Try

Burgers: Although a simple premise, constructing a noteworthy burger is no easy feat. Here, we uncovered a few of Bangkok’s tastiest burgers… As if you needed an excuse.

burger

Ah, the humble burger, one of the world’s finest culinary achievements. Simple yet robust, few meals are more heartily satisfying than a perfectly composed burger. Although we are far from the sandwich’s American origins, chefs in Bangkok have been gradually unveiling beefy behemoths across the city in recent years, whether in Michelin recognised establishments or one-man-run experimental kitchens. We’ve rounded up a few of the city’s top burgers that will clog your arteries but fill your heart.

Drop your utensils and have napkins at the ready, these picks are juicy.

Freebird (Michelin Plate)
Don’t let the size of this puck-sized patty intimidate you—in fact, embrace every juicy bit of it. Combining three cuts of beef—brisket, flank, oyster blade—and stacked high with stringy Monterey Jack American cheese, the Freebird Burger is not for the faint-hearted. Chef Top marinates the meat for 24 hours in salt, white pepper, and onion and garlic powder, meaning that it isn’t just his 13-ingredient secret sauce (a spiced mayo situation) that makes this sandwich a complete flavour bomb. He cooks the patty twice: pan seared for crispiness, then grilled for smokiness. The concoction is made complete with super finely chopped pickled jalapeños and onions on a brioche bun.

Freebird's sumptuous burger.
Freebird's sumptuous burger.

Cocotte Farm Roast & Winery (Michelin Plate)
Specialising in meats grilled to perfection, it’s no surprise that Cocotte made the cut. Resolutely gourmet, the restaurant’s eponymous sandwich features an organic Australian wagyu beef patty from Rangers Valley, smoked bacon, melted Comte cheese, and house-made mustard sauce, which is all placed neatly between two homemade brioche burger buns. Add in crisp and cool lettuce and tomato slices, and a side of golden brown thinly cut fries and you’ll be thrown into a burger driven state of bliss. For those who need better visualisation, the burger has its own hashtag on Instagram, just don’t scroll on an empty stomach.

Everyone deserves a burger treat at Cocotte.
Everyone deserves a burger treat at Cocotte.

Surface
The tasty burgers at Surface are an ode to Chef Chalee Kader’s time living in California. He packs oozing Thousand Island cheese sauce (which gives a pungent flavor kick to the medium-cooked patty), fried onions, lettuce, and tomato in a brioche bun that is strategically squishable so that you can enjoy the outrageously delicious snack in one bite.

Sliders paradise at Surface.
Sliders paradise at Surface.

Homeburg
Burgers are usually synonymous with fast food, but with fare made with painstaking precision, there’s nothing quick about Homeburg. In his experimental kitchen in On Nut, Taiki Tsubota dedicates an hour to each meticulously crafted burger. The pillow-soft Japanese milk buns that he uses are coated with rendered fat and grilled to create a layer of crispiness that the lack of raw vegetables necessitates. American cheese and crispy bacon top a juicy patty made with several cuts of beef.

Craft burgers at Homeburg.
Craft burgers at Homeburg.

Little Market
Burger enthusiasts will be happy to learn that Little Market’s founders, Chet Adkins and Jason Lang, are still frying patties at markets and special events like Charoenkrung 28’s frequent Sunday cookouts despite leaving their original location in Talad Noi. Their excellently constructed triple-double is made using the “smash technique”, meaning the 270-day grain-fed Australian black Angus beef patties are rolled into tightly compacted balls then smashed onto the hot grill to maximise flavour.

Little Market's burgers have been described as "soul-soothing".
Little Market's burgers have been described as "soul-soothing".
Here's what our Inspectors said about Freebird (Michelin Plate)
This striking detached house boasts an impressive, contemporary interior with vivid murals, a bright and open kitchen, colourful banquettes, rustic wood details, modern lighting and a lush backyard. When it comes to the food, the kitchen takes an ingredient-led approach. Combinations are original and understated with an array of textures and a host of global inspirations from the Australian continent to Asia. Weekend brunches are perennially popular.

Here's what our Inspectors said about Cocotte Farm Roast & Winery (Michelin Plate)
This casual steakhouse sources most of its meat directly from sustainable farms near Bangkok. Diners can see the chefs at work in the open kitchen and the vibe is fun and boisterous. Meat-lovers shouldn't miss the famous tomahawk - 1.4kg Aussie bone-in wagyu beef steak, to be shared with a few friends. Reservations are recommended, but it's no hardship to walk in and wait for a table at the bar while sipping cocktails.

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