Raging Bull Burgers, a famous burger joint in Bonifacio Global City, announced the opening of its third branch the Metro located at Shangri-La Plaza Mall, Ortigas. Born in 2017, Raging Bull Burgers quickly gained popularity thanks to its patties, which are made from choice cuts of brisket, rump, and wagyu marinated in its original seasoning mix.
The menu offers mean burgers with spunk in every bite. They are chargrilled and topped with locally sourced fresh produce and a special secret sauce created in-house by the restaurant’s chefs.
The interiors resonate with the whole philosophy of Raging Bull Burgers — a burger shop with a conscience and the attitude of a rock star. From the moment the diners step in, they are met with vibrant energy from each staff.
“The foundation of any good burger is the meat. Beef has several different cuts with different flavor profiles, textures, purposes, and fat content. The meat-to-fat percentage of the burgers served here is 70/30, which is the ideal ratio to have a juicy, delicious, and moist patty,” says Joris Rycken, Shangri-La The Fort, Manila’s executive chef.
“Aside from the beef used to make the patty, an especially key factor would be the buns. Here we use corn buns – these soft, vaguely sweet, and golden-yellow buns are said to be perfect for burgers and any kind of sandwiches,” he added.
Raging Bull Burgers prides itself on the practice of nose-to-tail butchery — using parts of the animal beyond the more standard cuts. All food and beverage in the shop are served in eco-friendly, recyclable, and compostable items such as Kraft paper-board boxes and utensils made of cornstarch.
