Thanks to Burpple's ongoing promotion with Half Pound that sees Half Pound's namesake burger being peddled alongside a nice cold pint of beer, I've discovered what is quite possibly the best burger in Singapore in my books. In fact, the Half Pound Burger was charged with being an absolute banger of a burger, and the jury (a.k.a. my tongue) has found the burger grilled-ty as charged. Geddit? Guilty, grilled-ty? Thank you, thank you, I'll be here all week.

The ingredients list is already mouthwatering enough on its own. The 220 gram Angus beef patty is the headliner while the candied bacon, truffled gouda cheese, Monterey Jack cheese, and pickled daikon are the supporting acts. But the proof is in the burger, and I found proof that God loves us, as He has blessed us with the Half Pound Burger.

The burger is so delightfully thick that in order to fit the burger into your voracious maw, you have to make like a snake and dislocate your jaw just to get it in. But it's more than worth it, believe me. I think the burger cried out "pound me daddy" as I sank my teeth into the fluffy buns, and I couldn't help but gladly oblige. Before I knew it, I'd pounded down the beautiful behemoth of a burger.

Every bite of this sumptuous burger is a trip into paradise. The thick, juicy half pound burger patty was done to a marvelous medium, and the seasoning was simply smashing! The patty is perfect on its own, but why settle for mere perfection when you can attain nirvana? The candied bacon was glazed in a sticky coffee (I'm almost dead certain its coffee) syrup, and the insistent coffee taste mixed with the smokiness of the bacon complemented the heavy, savory flavors of the burger perfectly. The truffle in the buttery, nutty Gouda brought an enchanting earthiness, and the mild, melty Monterey Jack cheese gave the burger the sexy cheese strings.

The one thing that sets the Half Pound Burger apart from its competitors is the pickled daikon. It has a pleasant tanginess to it that is muted so as to not impose upon the rest of the burger, but the biggest boon it brought to the burger was its crunchiness. And that was what really stood out from the soft, curvy textures of the burger. The beautifully browned buns were toasted to perfection and pleasantly pillowy, but they understandably got a bit soggy from all the juices from the burger as I pounded it down into my stomach.

The sauce that's served separately is the final component that made this exquisite burger utterly unforgettable. Consisting of what I suspect is beef jus, among other ingredients, the yellow sauce wasn't heavy on flavor, but it was supremely rich. Buttery and charmingly creamy, this sauce was simply made to be bottled and sold to the discerning masses. It really is that excellent. It also makes for a pretty good condiment for the fantastic French fries on the side when it mingles with the juices from the burger.

Priced at $18+ on its own, this burger is stunningly stellar. Grab as many napkins as you can, because the juices are definitely gonna flow as you pound away with pleasure.

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