Bulls on parade
If Jake LaMotta pummeled slabs of beef with a barrage of punches, that would make for really tender burger patties. The kind that the chain of Raging Bull Burgers serves — especially that wagyu (Prime Australian Wagyu beef) variant with its braised onions and chili chutney, as bits of tomato, dill pickle and lettuce wrap up the combination. Punch it down with some El Toro Blanco craft beer and you’re up for some more.
Raging Bull Burgers is a homegrown brand by Shangri-La currently with three branches in Metro Manila. The recently opened one is in the North Wing of Shangri-La Plaza Mall, Mandaluyong City.
Soh Rosario — Shangri-La The Fort, Manila director of marketing communications — says what they offer at Raging Bull is not your usual burger. “Everything is homemade, particularly the patties and sauces.”
Chef de cuisine John Buquir reveals Raging Bull’s meat-to-fat ratio: 70 percent lean meat, 30 percent fat. “We make it from scratch — from marination to grinding. And it’s not just about the ratio; it’s also important to choose high-quality beef that is fresh and free from additives. That’s my number-one rule.”
Instead of frying the Australian and American beef patty, chef John goes for the raw, smoky intensity of the chargrill, cooking the meat until medium-well so that each bite is packed with flavor.
Does he use a sort of secret sauce to get more tastiness?
“It’s all in the freshness of the patty,” he answers.
Raging Bull Burgers has all the markings of an American burger joint: from its name that recalls the Martin Scorsese-Robert De Niro boxing masterpiece, to the rock ’n’ roll interiors and graffiti-laden walls that are ideal for hanging out with friends after band practice or before going to a gig. Everybody needs that extra punch of a meal. May I recommend the Mighty Beast with premium US Angus beef patty sparring with griddle maple bacon, aged cheddar, spicy beer mustard sauce, lettuce, tomato and dill pickle toppings — match it up with a bottle or two of Raging IPA.
Yes, there is an American vibe going on, but Rosario says that they tweaked the burgers to make them ideal for the Pinoy palate. “Gusto natin kasi may tapang, may laban, may sipa,” he explains. “And the way we position it is that Raging Bull Burgers are ‘burgers with a conscience and the attitude of a rock star.’” It involves the environmental approach of utilizing all parts (nose to tail), and not just traditional cuts. The utensils are even made from cornstarch. “Sustainability is very important for us,” says Rosario.
We’ve talked about the patties, but what gives these Raging Bull bad boys something extra is the bread itself. One bite of the Scottish corn buns instantly gives you an idea of how different the texture is.
Chef John says, “Brioche is usually used for burgers, but here at Raging Bull we use corn buns — which are sweet and savory. Medyo salty rin siya, which complements our burger patties and sauces.”
The chef has worked in other Shangri-La properties — from a Chinese restaurant to a chop house. In all his postings, his philosophy is… “Isa-puso mo ’yung ginagawa mo. Work with all your heart.”
Yeah, and at the end of a working day, reward yourself with a burger and a brew, as you shadowbox away whatever it is that drags you down.
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Raging Bull Burgers are at the following locations: Shangri-La The Fort, Manila, corner of 30th St. and 4th Ave., Bonifacio Global City, Taguig City — open daily from 10 a.m. to 10:30 p.m.; Assembly Grounds at The Rise, ground floor, The Rise Makati, 7248 Malugay Street, Makati City — open daily from 10 a.m. to 9 p.m.; and Shangri-La Plaza Mall (North Wing), EDSA, Mandaluyong City — open daily from 10:30 a.m. to 12 midnight. Follow Raging Bull Burgers on social media for information.
