The Bargers

12/07/2026

Your Creator gave you the natural cutlery, use it. Get down and greasy, for the true burger experience.

Look ma. I'm using hands.

05/07/2026

Those who know me ... I'm very against Smashed burgers.

Roll a ball, squash it, wasting the juices. Even worst .. they'd smash the buns too.

The poor Steer really died for nothing.

Having some fun with A.I. to create this comic strip.

29/06/2026

Something is coming ..... also, as an appreciation to Eric for enjoying our burgers, we're experimenting with his namesake burger. Thank you, good Sir, for sharing your burger experience at The Bargers

07/06/2026

Thank you, and props to for bringing some life into the little burger place.

I'm truly humbled with the love shown by all.

14/03/2026

The newly dropped Satay Burger.

Beef and Lamb versions are available, with the latter being limited in portions.

Satay gravy (contains seafood, peanuts).

Without over-complicating the taste, it will be kept as true as possible, with the use of cucumbers (clean and refreshing) and onions.

06/03/2026

The Giant Pork Katsu Burger just dropped at The Bargers. Chicken is also available.

06/03/2026

When Encikburger says it's giant, he isnt kidding.

06/03/2026

A few items will be dropped this evening.
Giant Pork Katsu BARger (Brioche bun);
Giant Chicken Katsu BARger (Brioche bun);
Kool and the Lamb (Lamb with Mint, Potato bun);
Satay Beef, Satay Lamb (Potato bun).

In line with Encikburger's commitment to a proper BARger, all grilled BARgers will now be served with Potato buns. It is savory, and the structure holds much better when dealing with the juices from the patty.

Many old school, true blue BARger eaters describe having Brioche as a bun is akin to eating a Cake with meat.

That said, Brioche is still available as an upgrade for your Beef or Lamb BARgers. No worries.

The Katsu and Fish BARgers will still be served with Brioche.

See y'all soon.

Encikburger.

Send a message to learn more

06/03/2026

02/03/2026

Experimenting when there's nothing to do.

Grilled Shortplate with Caramalised onions on a Butter-toasted Baguette. A little bit of Signature sauce on some Mesclun. Served as an open faced Sarnie.

A bit of Gherkins brined in dill for that slight tart, to cut through the grease.

Bite sized, maybe 2 bites and done.