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The LIMITED (20 pieces a day) Perigord Burger from Wildfire Burgers: Should you unleash your Singaporean spirit for it? + REVIEW!

Perigord Burger features a 170g hand chopped, individually molded Rangers Valley Wagyu blend of Intercostal (Rib Finger) and Rostbiff (Eye of the Rump) patty, topped with Gruyere Cheese and Perigord Sauce (made with whole black truffles and Madeira) between an all natural hybrid Brioche and Pretzel bun.  P.S. copied from Wildfire because too many words

Ever since my experience at Shake Shack, there’s NO qualms about which is the best burger I’ve ever had. However, in Singapore, the ones from Wildfire have been ranked as the top few burgers I’ve tried amongst my limited experiences. I was first drawn to Wildfire at Evans Road when we went for the The Works ($23++) burger about 2 years ago; that was probably the most massive burger I’ve had.

Look at this. It consists of a beef patty, fried egg, parmesan chips, beer caramelized onion rings, guacamole and their signature master sauce. Sure looks and sounds like a mouthful.

Look at this. It consists of a beef patty, fried egg, parmesan chips, beer caramelized onion rings, guacamole and their signature master sauce. Sure looks and sounds like a mouthful.

I’ve made a couple of trips back to Wildfire since for my burger fix and it was especially convenient since they have expanded to a new outlet in Orchard, just outside 313 Somerset! We specially headed to Wildfire on 1st March because we saw that they were gonna serve a NEW burger in very limited quantities – THE PERIGORD BURGER ($29++) *cues that holy sounding tada sound*.

Perigord Burger features a 170g hand chopped, individually molded Rangers Valley Wagyu blend of Intercostal (Rib Finger) and Rostbiff (Eye of the Rump) patty, topped with Gruyere Cheese and Perigord Sauce (made with whole black truffles and Madeira) between an all natural hybrid Brioche and Pretzel bun. P.S. copied from Wildfire because too many words

Perigord Burger features a 170g hand chopped, individually molded Rangers Valley Wagyu blend of Intercostal (Rib Finger) and Rostbiff (Eye of the Rump) patty, topped with Gruyere Cheese and Perigord Sauce (made with whole black truffles and Madeira) between an all natural hybrid Brioche and Pretzel bun. P.S. copied from Wildfire because too many words

Not sure if it’s just a marketing technique to upmarket their burger and charge it at a premium price because the only thing we really really enjoyed from this $29++ burger were the brioche-pretzel bun and onions. Okay I liked the very minimally spread Perigord sauce too.

As the patty was hand molded and it’s a blend, it was basically a more atas version of a minced beef patty, which crumbled upon the first bite, leaving you with a mouthful that has very minimal beef to go with the caramelized onions. It didn’t taste awful, but it just didn’t taste like $29++, nor does it taste like RANGERS VALLEY WAGYU BLEND OF INTERCOSTAL RIB AND ROSTBIFF.

Conclusion? This is a decent beef burger with the yummy perigord sauce (because truffle), but no it is not worth $29++, neither is it worth your time going there just to catch these good sounding burgers.

Okay, Perigord aside, here’s a rundown of their other items on the menu I have had before!

1. Black Ebi Burger ($19)

Black Ebi Burger ($19+): Minced prawn patty, squid ink aioll and yuzu mayonaise

Black Ebi Burger ($19+): Minced prawn patty, squid ink aioll and yuzu mayonaise

OOOH BLACK BURGERS always get me all excited. Ignore the slice of yellow (it was pumpkin for their Halloween special), the burgers are served without that now, which I thought was a damn good idea because I don’t like pumpkin. Photo 22-10-15, 12 20 45 PM
We really liked the breaded prawn patty with the CHUNKS of prawn within, super juicy and good, and with the squid ink aioli and yuzu mayo, it gives the flavor of the burger a little more punch. Not a bad burger for those who are tired of having beef patties.

2. Sriracha Chicken ($16)
Photo 22-10-15, 12 25 26 PMSUPER YUMMY because I love sriracha. A slab of chunky chicken thigh with bacon weave, cheddar cheese and sriracha mayo sauce – savory, spicy, and meaty. I’d highly recommend this because I LIKE. HAHA!

The following are their Fried Chicken ($13) renditions and are ranked according to our preferences.

Nam Prik Pao ($13): This was sticky spicy, and EVERYTHING I LOVE. This thai flavored goodness would be my favorite out of ALL.

Nam Prik Pao ($13): This was sticky spicy, and EVERYTHING I LOVE. This thai flavored goodness would be my favorite out of ALL.

Sriracha Chicken: We expected the sriracha sauce to be glazed instead of it being just slathered across the fried chicken pieces. A little.. well.. Cheap. But I just can't resist Sriracha! Hence my 2nd!

Sriracha Chicken: We expected the sriracha sauce to be glazed instead of it being just slathered across the fried chicken pieces. A little.. well.. Cheap. But I just can’t resist Sriracha! Hence my 2nd!

Yuzu Kosho: It had a hint of yuzu but nah. Yuzu and fried chicken don't go together with me.

Yuzu Kosho: It had a hint of yuzu but nah. Yuzu and fried chicken don’t go together with me.

Szechuan Pepper and Salt Chicken was just... Yes, you guessed it. Pepper and salt. I didn't think too much of it despite being told that the chef actually went to sze chuan to learn the recipe.

Szechuan Pepper and Salt Chicken was just… Yes, you guessed it. Pepper and salt. I didn’t think too much of it despite being told that the chef actually went to sze chuan to learn the recipe.

Closing Remarks

While the Perigord burger wasn’t as impressive as it sounded, their other offerings are actually pretty decent. It makes things even better when their new outlet is just right at the heart of town! Go for the Nam Prik Pao chicken for a great kick, the servings of the fried chicken are also pretty decent – good for 3 to share, and a piece too much for 2!

How to get there?

26 Evans Road, #01-06
Singapore 259367

Monday to Friday: 11am to 10.30pm
Saturday and Sunday, Public Holiday: 8.30am to 10.30pm

313@Somerset
13 Orchard Road #01-28
Singapore 238895

Sunday to Tuesday: 12pm to 11pm
Wednesday to Saturday: 12pm to 1am

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