If you were to come across the words "unique burger", what comes to your mind?
A plain burger but with hash browns and onion rings and sausages and heaps of bacon and ... you get the idea...
Rainbow coloured buns?
Charcoal buns?
Those with peanut butter and jelly and honey?
Burgers with 10 patties piled up like a tower?
If you had either one of those thoughts, your "unique burger" mindset is probably out of the ordinary plain bun and patty. What I'm about to introduce is another culture of unique burgers in Subang Jaya aside from those with characteristics as of the italicized section above.
Before proceeding, I'd like to thank a few people. Firstly, Mr William Chong, one of the co-founders and chief designer of Burgertory, for taking some time out to have a little chat to fill me up with a bucket full of information about your newly opened "burger factory" (as you would probably address it) and secondly, Mr Colin Yeo, the chief chef, for sharing your cooking experiences. Also not forgetting Brandon and Samuel for accompanying me. Much appreciated!
Some things you should know about Burgertory
Burgertory is a non-halal burger outlet which opened on the 24th February 2013. It is founded by a group of aspiring entrepreneurs who also own The Pork Place situated in Bandar Puchong Jaya (still open for business).The idea of branching out and coming up with Burgertory started about a year ago which lead the group into conducting some research on many aspects to be considered when opening a new restaurant. They have travelled to countries like Thailand to explore retro restaurant designs and to get inspiration for the setting.
Typically, a burger outlet in SS15 would serve beef and chicken burgers. Burgertory, however, specializes in pork burgers. Pork, being one of the main ingredients used in their burgers, automatically eliminates a fairly big amount of people as their potential customers in their target community despite the location of the restaurant being in a highly populated area. Many friends around them were against the idea seeing how their choice ingredient allows them to cater to only certain consumers and not the vast majority. What more when the restaurant is located on the first floor of the shop lot because most passers-by do not usually notice shops on the first floor.
* To non-Malaysians reading this, Malaysia is an Islamic country. Muslims are restricted in their diet and the consumption of pork is strictly forbidden in Islam.
"We still carried on with the plan because we are confident in our food and menu," said 36-year-old Mr William who believed this whole idea is simply another direction to be taken when coming up with unique burgers and that this risk will be worth it. When asked about what sets their burgers apart from others, he stated that they mainly use pork patties and they produce gourmet style burgers. "We are not burger artists. We are just very passionate in what we are doing now," he said.
Food quality is not their only concern. They are also particular about the quality of the environment their customers will be in. And how did they pull that off? Keep reading.
Setting
This is where it gets interesting.
The images above show a story board of the making of Burgertory. Study them carefully (if time permits you). Did you find anything peculiar?
Did it occur to you why would one capture pictures of construction workers putting their restaurant into one piece rather pictures of their customers enjoying their food or anything else?
That's because 90% of the restaurant is built up by the staff members themselves.
(give yourself a pat on the head if you thought about something along those lines)
They assembled and set up nearly everything all by themselves from the tables to the chairs, benches, wall boards, picture frames, piping, electrical wiring, the massive menu and even the ordering counter.
It took them a solid 4-month period and RM300,000 to complete the construction of Burgertory. Within that one year of planning, starting off with zero experience, they learnt the ropes of building up a restaurant on YouTube and also conducted a lot of their own research to cut down cost. They currently have 5 - 6 staff members who previously worked at The Pork Place.
I shall now reveal the reason behind their unique name Burgertory with an equation as follows:
Burger + Factory = BURGERTORY
Simple mathematics, eh?
Hence, the restaurant is designed to look like how they visualized it as a burger factory (industrial warehouse design) accompanied by a retro feel to it.
 |
| You will see this as you enter. |
 |
| This massive HD poster on the way up. Made me hungry already! |
 |
| Their beautifully done menu! |
 |
| Restaurant setting. |
 |
| Drinks are free flow! |
 |
| The order counter and the kitchen where the magic happens. |
 |
| One of the frames displayed. |
I personally find the environment really comfortable for some reason despite having to sit on benches with no back support. I also find the idea of sitting at wooden tables on wooden benches bringing me closer to the retro feeling as implemented in the layout of the restaurant. Simplicity is their middle name which explains the design of the logo yet at the same time, it is made to stand out.
Service
The staff there are generally very friendly as they welcome every guest that appears at the door. If you are not too sure what to order, just ask for recommendations but don't forget to mention your preferences as well. They are more than happy to assist you.
What went into our tummies
 |
| Free flow soft drink! If purchased as a la carte, it is RM4.00. |
 |
| Samuel's order: Swine Bacon & Cheese [RM16.00] |
 |
| Brandon's order: Caramelised Onion [RM13.00] |
 |
| My takeaway order in which they served by accident (but it's a good thing!): B Plus + [RM18.00] |
 |
| The fries which came with the burger because of a free upgrade (fries and free flow soft drink) promotion this month. If purchased as a la carte, it is RM4.00. |
 |
| My actual order, a recommendation by Mr William himself: Portobello Classic [RM18.00] |
The pork patty is not too dry and not crazily juicy for me. It is done pretty well, I must say. I was quite surprised at the size of the mushrooms in the burger though. People usually place a layer of sliced sautéed mushrooms above the patty but this one is just two big pieces. I should also mention how I absolutely love how the cheese is coated around the patty. Just how I like it!
The boys ate their meal almost in silence and when that happens, I would usually assume that it is a sign of indulgence.
By the way, 2 types of veggie burgers are available for vegetarians! (refer to the menu in previous section)
 |
| The meals are served in this little basket. I thought it was cute! |
 |
| The initial plan was to serve the burgers on this board but they got concerned about the comfort of their customers eating from a flat board despite the design being unique. For your information, they made this particular board themselves. Cut, carved and sand papered with their own hands! |
When Mr William came over to our table to have a little chat with us (he's the first person I've approached in a restaurant and officially said "hi, I'm a new food blogger and I wish to review your restaurant."), he brought this to the table:
 |
| Onion rings and fried mozzarella cheese sticks on the house! |
The chat continues...
"150 buns are baked each day and on weekends, they are usually sold out by 9-ish," said Mr William when asked about the kitchen's daily productivity. They also assure quality in their meat as the beef is Australian grass fed beef and the pork is purchased from two suppliers, one in SS2 and another just nearby, selling chilled pork - not frozen.
I managed to interview the chief chef, Mr Colin Yeo who has been working as a chef for 10 - 11 years ever since he graduated from a culinary arts course in Taylor's University College (now Taylor's University Lakeside Campus). He mentioned how the supplies come in thrice a week to ensure customers the freshness of the ingredients.
I was curious about the burger buns and fries because they are a little different from most burger buns and fries I've tasted. Apparently, their buns are French buns and do not absorb too much moisture (so you can still indulge in the juiciness of the patties). I, however, had to take a little more effort in compressing them so I am able to taste the bun along with some other ingredients in the burger. I also find the bun a little more chewy as compared to others. "We experimented different styles of buns including rice buns but this is our best," he said. Regarding the fries, they are not just seasoned with salt but also lemon and French herbs which sets them quite apart in terms of flavour.
They are planning to expand their business to the Damansara community at the end of the year. It will most likely be another burger restaurant.
A couple of tips
If you are not aware, SS15 has major parking issues so I suggest you come after 8.00 p.m. to avoid going around in circles looking for a parking space. There is no parking fee required because parking is free after 6.00 p.m.
Their number ordering system may be implemented any time soon. When that happens, they won't be serving at tables any more so make sure you keep your receipt with you.
There will be different promotions held every month so keep a look out on them.
i.e. this month, there is a free upgrade (add fries and soft drink) for every burger purchased from RM12.00+.
Peak hour is from 7.00 p.m. - 9.00 p.m. and it can get crowded on weekends and their buns will be sold out by 9-ish.
This final note is not a tip but rather something I should share. I noticed that the prices are quite high as compared to other burgers in the market. But this restaurant assures quality in their food and I think just once, put the prices aside and give it a try.
Finding your way there
Burgertory is located right above Guardian pharmacy. To get to that row, go to the end of the road and when you see McDonald's, turn in. Another landmark is Maybank and Burgatory is situated at the block right next to it.
Information
Address: No. 8A, 1st Floor, Jalan SS15/4D, 47500 Subang Jaya, Selangor
Operating Days: Tuesdays - Sundays
Operating Hours: 6.00 p.m. - 11.00 p.m.
Parking: Public parking - no parking ticket required after 6.00 p.m.
WiFi: Unavailable at the moment
The verdict says: ★ ★ ★ ¼ (out of 4)
