The revival of Naxxar as a foodie hub is a story of both anguish and delight. As a nascent burger scene, we’ve seen it all: Becky’s greasy offerings, the disappointing Brass & Knuckle, Caeser’s XL cube roll-loaded burger and the bigger-is-better double stacker at The Mill. It’s been a hit and miss journey so far, but one The Daily Grub plans on changing the game. And it’s going to happen with an egg-loaded burger!
It all started last April when two cousins teamed up on a new venture. Situated right next to Naxxar’s Parish church, The Daily Grub looks sleek and modern and designed to grab the attention of those looking for scrumptious lunch grub. The menu abounds with burger options and we even notice a couple of them loaded with fried eggs. Hence our presence is commanded.
But let’s jump back in time and delve into a quick history of the teaming up of eggs with burgers: In 1891 Otto Kuase created a beef patty cooked in butter and topped with a fried egg, most probably inspired by the steak tartare. For the next 50 years, this particular burger configuration proliferated until 1940, when McDonald’s made away with the egg element. At least in most countries. In Malaysia, the McDonald’s menu still includes the option of having eggs in burgers. Meanwhile, the omission of the fried egg started to spread across Europe, and for years the egg part of the burger formula was lost in time. But that’s not today’s burger! Chef Sandy, who hails from India and has been working in the local burger scene for some 6 years is no new name to us. We featured his crunchy veggie burger in 2017, which eventually made it to the Top 5 veggie burgers hit list of that same year. The bar has been set, so we’re expecting nothing but a staggering egg burger, which is here aptly named as the Beef Taco Burger. Taco? We all know the taco as a traditional Mexican corn tortilla rolled around a filling of protein with vegetables, cheese and sauces of sorts. It’s comfort street food that allows great versatility and variety. Last summer we even had a beef patty stuffed between crispy tortillas, made specifically for us. But today’s burger has a more traditional bun format.
The main hero is a 200gr beef patty made from Irish black Angus chuck. This one is on the large side, with a luxurious and thick form that has a pleasing texture. It’s juicy and buttery, with a soft and airy consistency. It has that palatable and robust flavour and an impeccable amount of juice and moisture which we love and seek. This patty claims an aura of bold, beefy presence that only great burgers can claim. It’s also seasoned nicely, making it even more flavorful and appetizing. The patty is covered in shredded cheddar cheese. This cheese is mellow in character, yet rich with a tendency to melt in the mouth and has a full and fine flavour with a slightly nutty aftertaste. Chef Sandy played safe and did not go wild with the choice of cheese here. However, it’s effectively melted and worthy of sitting atop the patty.
The fried egg goes on top, sunny side up, and shines forth in all of its summer glory. It’s been cooked to textbook perfection with no runny white but no hard or rubbery areas. That’s the blessing of having a chef cook a burger, rather than a random patty flipper. Press down on the bun to satisfyingly puncture the yolk and watch it ooze, lewdly spilling over the sides of the burger. The yellow against the char of the patty makes for an appealing visual contrast, as the yolk shellacks the sides of the burger with maximum creaminess. As if the beef patty didn’t already provide enough juices, the added fattiness of the egg enhances the indulgence effect. If you’re not a Millenial who loves messy burgers, let the egg rest for a couple of minutes and the yolk starts to solidify lightly, avoiding any finger mess.
The egg is heavily blessed with taco seasoning, made with sweet paprika, cumin, garlic and onion. There is no one universal recipe for such seasoning, so the flavour profile varies a lot based on the maker’s preference. Chef Sandy’s version has the earthy and herbal notes of cumin at the forefront whilst the sweetness of paprika forms the background notes. The 5-inch brioche bun hugs the condiments in between perfectly. It is laden with lettuce, tomatoes and onions, and spread with sour cream sauce and Mexican salsa. Chef Sandy makes all the sauces himself, which is something very commendable and unfortunately seldomly seen in the local burger scene.
Every flavour associated with this burger is loud and clear, maybe also because of the many sauces used. All the condiments display a whole palette of vibrant colours. This melding of the iconic American burger with faithful Mexican flavours, creates an arsenal of texture, zing and spiciness in one burger package. This is also one of the sauciest burgers we’ve laid hands on this year! Tacos are generally eaten without utensils and you should tackle this burger in the same fashion! Despite its XL look, we managed to eat it all with no regrets! The Daily Grub have come up with a memorable burger that is ahead of the curve, with well-rounded condiments that will be enjoyed by any burger adventurer or beef seeker. If you’re in the Naxxar area, this is the first burger you should aim to try out.
Extra Time: Mexican Chicken Burrito
We wanted to check out if the menu had any offerings that can challenge the grand Taco burger! We tried the burrito which is a flour tortilla wrap filled with chicken, salami, fried egg, red Leicester cheese, and a whole slew of vegetables (mixed salad, tomatoes, bell peppers, sweet corn, kidney beans, sauteed onions), drenched in Mexican salsa, garlic, coriander, cayenne pepper and oregano. This is one wrap that packs a punch or two! Go for it if you’re famished, or share it with your best friend if you’re just feeling peckish. Get it for lunchtime, then go back in the evening for the burger!
