myBurgerLab now uses Cultiveat Lettuce!
When the homegrown burger joint approached us earlier this year in search for quality leaves, we were thrilled.
Taking second place on Asia’s 50 Best Burgers, it’s no surprise that this local favourite is moving burgers like they were hot and scrumptious – because they are. Besides cult-favourite offerings like the four-patty Flatliner and the Beautiful Mess (which has now been upgraded 5 times to ‘Beautiful Mess 5.0’), what sets them apart is their standard of ingredients. Their mission: quality, local produce
They were looking for leaves that would hold up – both in texture and structure – to their burgers. We recommended the Batavia lettuce as it has crinkled leaves and a wavy structure which can contain the juices without getting soggy, while maintaining its shape under the patty and fixings.
The next thing we discussed was leaf size. The team told us that inconsistent leaves from another supplier were a problem as the kitchen had to spend time cutting or arranging them to fit the bun. This resulted in food waste, and not to mention, cost.
Our proposed solution: veggie heads with leaves that are grown to a precise size, perfectly skirting their burger buns.
Off to the farm we went to do some homework. We monitored the growth of our Batavia lettuce and measured their diameters at varying numbers of days. We discovered that the 35-day old lettuce was the perfect size for their burgers. So we shook hands and made history: All of myBurgerLab burgers would use Cultiveat lettuce!
The savings for myBurgerLab is two-fold: less man power needed to cut the lettuce to size, and less food wastage. Plus, they’re grown in an urban farm nearby, so delivery is quick, saving all the freshness and flavour for the burgers!
Not to toot our own horn (okay, maybe a little), but there are so many advantages for F&B establishments like myBurgerLab to use Cultiveat produce. Our lush, healthy plants are 100% pesticide-free with year-round availability. Besides size customisations, we can also grow vegetables with specific textures and flavours.
