Craving for savoury burger with a pinch of fusion? Tried CroBurg burger outside of Singapore and cannot forget the taste of it? Because of your demands, CroBurg is now available in Spize!
Spize has just launched a burger with the most airy and buttery bun. The CroBurg is a croissant-like pastry made with many more layers than a typical croissant for that extra flaky, crispy texture. It envelopes a 400 Days Grain Fed Australian Wagyu beef patty air flown from Melbourne, Australia.
It is complemented with a comforting sunny side-up egg, truffle aioli, caramelised onions and melted cheddar cheese.
“I wanted to create a burger with the most buttery texture that melts in your mouth with every bite. I realised that the croissant is the pastry that uses the most butter. My team then started to look for ways to transform the croissant into a burger. This led to the birth of the CroBurg,” said Haresh Sabnani, Chef, Owner of Spize@Temasek Club
The CroBurg is nothing like you’ve tasted before. It combines the delicate and airy texture of a pastry-like bun with a heavy and succulent 400 Days Grain Fed F1 Australian Wagyu.
Flakier and Denser than a Croissant
The CroBurg bun is made using a premium range of halal flour and french butter. Unlike the typical croissant, a unique folding technique is used to create many more folds in the baking process. It is also compressed into a mould so it becomes denser than a typical croissant. “The CroBurg bun is named the Rose Croissant as it is moulded in the shape of a rose,” added Haresh Sabnani, Chef, Owner of Spize@Temasek Club
Wagyu Beef aged to perfection
Spize uses a 400 Day Grain Fed F1 Australian Wagyu from Jack’s Creek, a farm in Melbourne, Australia that produces premium quality beef. In 1991, the farm started crossbreeding their Black Angus with the famous Tajima Wagyu Sires from the Hyogo Prefecture in Japan. The cattle are raised on the Willow Tree property in the Great Dividing Range of New South Wales. They are fed with a grain which is a mixture of wheat, corn and almond kernel shells.
Only seasoned with smoke salt
Smoke salt is used to season the beef and it is seared over a flat griddle. The patty relies on the natural flavour of the wagyu beef as no other seasonings, oil or artificial binders are used in the cooking process.
“We experimented with different cuts of beef and finally arrived at an ideal combination of an 80% chuck tender and 20% wagyu fat for the patty. We wanted a higher Wagyu fat percentage as the full flavour of the beef comes from the wagyu fat. When you bite into the burger, you get to taste a juicy and succulent patty, and the tenderness of the Wagyu,”said Haresh Sabnani, Chef , Owner of Spize@Temasek Club.
The CroBurg is exclusively available at Spize Temasek Club till 1 March 2020. It comes with a side of golden brown curly fries and a mesclun salad with truffle vinaigrette and pine nuts. It is priced at $23.90.