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Inspired by Shake Shack's portobello burger – because it was so good, we decided to do a little experiment with similar ingredients. It is one that has a Cheese-topped Beef Patty topped with deep fried Portobello Strips, drizzled with Honey Mustard and a runny Sunny Side Up Egg. The love hate relationship with the burger is real and thus its name! People with tiny mouths will definitely find this relatable.

The Beautiful Mess has made its impactful journey with mBL from version 1.0 to its current iteration of 5.0. Did you know that along the many versions there were capsicums, chilli and grilled portobello (instead of deep fried) in it.

It was in the initial stages where the Beautiful Mess was a huge, juicy Portobello – BUT its juiciness caused a few unfortunate tongue burns. It was something we knew we had to improvise on because first things first, we couldn't risk any more customers getting hurt.

And so, the team decided to chop the portobello into three smaller pieces to be placed in the burger, in order to reduce the likelihood of any similar situations. So, the Beautiful Mess has definitely come a long way, going through various iterations and versions before becoming the Beautiful Mess we know and love today.

#mBLFunFact

At the test phase for the Beautiful Mess the burger was actually arranged with 2 huge Portobello's back to back with a Beef patty and an egg. What a bee – e a u – ti – ful mess indeed when you start diggín in.

Years ago, we fell in love with a burger called the 2×2, an offering by American fast food franchise In-N-Out's secret menu. This very same burger was a part of our initial inspiration to becoming the burger joint that we have grown into today. The 2×2 is an 'animal-style' burger that has 2 beef patties that are seared with mustard, along with two slices of American cheese, onions, lettuce, tomatoes and In-N-Out's secret sauce spread (which tastes a lot like Thousand Island Dressing). It was, what can only be called a 'unique experience', with the flavours coming together to create a burger with such a unique flavor profile due to the choice of ingredients and sauces, as well as the way the patties are seared with mustard.

And so, we decided to create our own interpretation of In-N-Out's offering to Malaysian audiences, with a little myBurgerLab twist of course. 2 Cheese-topped Beef Patty seared with mustard and our secret sauce, lettuce, tomatoes and thousand island sauce, all kept together in our freshly baked bamboo charcoal buns.

Definitely a treat for the big eaters who think single patty burgers aren't up to the task of defeating their hunger, the In-N-Out tribute can also be had with pickles at a small additional cost, should you prefer to have a little more tanginess with your meal. We think we did a pretty good job recreating the 'animal-style' cheeseburger, and we hope you will enjoy this burger as much as we enjoyed creating it.

The Bait and Switch began as the brainchild of Wan Kar, an ex-myBurgerLab geek who is currently working with a restaurant in Singapore. She wanted to create a burger that was her very own, as well as a burger that borrowed some influence from Malaysian culture.

And one fine day, when Wan Kar was at myBurgerLab's central kitchen, she remembered a sauce she was tasked with preparing during her time pursuing her culinary education, and she set out to make her own interpretation of it. Replicating the sauce from what she remembered, and adding elements such as onions and birds eye chilis (otherwise known as 'cili padi') into the mix, myBurgerLab's Budu Mayo sauce was created.

The Budu Mayo sauce was paired with our fried chicken thigh patty with a slight lime zest, some sliced onions, and some fresh cilantro. And just like that, the Bait & Switch burger was born. paired with fresh Cilantro, sliced onions and a marinated fried chicken thigh in between a bamboo charcoal bun, and the Bait and Switch was born.

"Probably the tastiest chicken burger you'll ever taste. Maybe."

#FunFact:

We've always played around with an idea for a Salted Egg Yolk flavored burger as its gives a sense of familiarity to Malaysians and overtime we were assured there was a demand when we found out many of you had similar suggestions. In January 2016, that's when we managed to develop the burger idea into a reality. HOORAY!

Upon the first week of release, we had a lot of mixed feedback. some people loved the burger, but most were disappointed as they were looking for more salted egg "oomph" in the burger. Some also said that it wasn't creamy enough, while others said that there was too much curry leaves.

Knowing this, it fueled our co-founders, Ren Yi and Chang Ming, to meet up every night after shift to get R&D done in sight of achieving the one version that can satisfy as many as possible. All feedback given pushed the team (overcoming the frustration) to develop what is now the Salted Egg Yolk Burger.

The Salted Egg Yolk Burger is a burger that is assembled with a Fried Chicken Thigh, topped with Salted Egg Yolk Buttermilk sauce, infused with Cili Padi and blended Curry Leaf.

Some of our customers' verdict:

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Forget Pokemon, Long Live Ultraman

A post shared by Ivan Kang (@ivankang) on Jul 14, 2016 at 4:49am PDT

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The Ultraman! Fried chicken thigh with creamy salted egg sauce! #myburgerlab

A post shared by Reuben Tor (@reubenster) on Aug 28, 2016 at 2:24am PDT

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Love at first sight @myburgerlab

A post shared by Reuben Kang (@reubenkang) on Sep 27, 2016 at 4:02am PDT

Vivien's Husband. Definitely a unique name for a burger wouldn't you say? Well, behind it's wacky name, lies a beautiful love story.

Originally called the Vege Beta burger due to the fact that it was the first vegetarian burger that we added to our menu, hence, being named the 'beta' version. We were unsure of how well the Vege Beta burger would do as compared to its meatier brethren. And yet, surprise surprise, it ended up having it's own significantly large fan base.

And then one day, our Vege Beta burger met the lips of one of our customers, Vivien. Vivien fell in love with the burger from the first bite. She proclaimed her love for the Vege Beta openly and publicly for the Vege Beta Burger, going as far as to say she wanted to marry the burger. And hence, in honour of Vivien, we decided to change the Vege Beta's name to Vivien's Husband.

Some people tell us they love myBurgerLab, and some people fall in love at myBurgerLab. Would you fit in either category? Well come visit us and find out for yourself.

mBLfunfact:
Vivien's brother came to work with us as a part-time geek and he is still very proud that his sister confessed her love bravely.

Mushroom pick up line : "You should go out with me, I'm a fungi". Get it? Fungi? Like, fun guy?

No?

Okay, bad mushroom jokes aside, some people just love eating mushrooms. They're amazing, they come in so many different varieties, shapes, colours and sizes. Now imagine a burger with no meat, but a deep fried mushroom patty instead, topped with cheese, and, you guessed it, more mushrooms. Sounds like a mushroom lover's dream doesn't it? I guess you could say a burger like this doesn't leave mushroom (much room) for improvement.

Okay now that i'm completely out of mushroom puns, let's talk about the Shroom Shroom Shroom, definitely a burger for all the mushroom lovers out there. Given the name Shroom Shroom Shroom for the three types of mushrooms that are inside this burger, this burger is one of myBurgerLab's non-meat options.

A fried portobello patty sitting on a bed of lettuce and cherry tomatoes, some cheese, and a generous helping of Sautéed King & Enoki Mushrooms, all kept together by a freshly baked charcoal bun. Sure to be a treat for mushroom lovers, as well as those craving a meat-free burger fix.