A good burger can make for a perfect meal. A good burger also means the burger patty is juicy, fresh, sans dripping mayonnaise. Finding a good burger in Hyderabad is a struggle and the old favourites have reduced their burgers to an overdose of mayo and ketchup with a ‘fried’ patty that is actually pulled out from a frozen packet.

Those who love burgers are always on the lookout for recommendations and suggestions and I happened to get one such recommendation from a person whose food taste matched mine. That’s how I came to know about Burgasm. I remember seeing the name on Swiggy, but never ordered for the fear of the messy state my burger might reach me.

I also came to know about their home-made patty and I landed at this absolutely ‘no ambience’ eatery. It is an outdoor joint with a few low-height benches and two air coolers to cool you down.

Started in November last year by Azam Jurair Feroz Aslam and Mujahed Hussain, it turns out this burger place also bakes their own burger buns. For those, whom only food matters, especially if it is burgers, they are sure not to mind about zero thoughts given to the ambience of the place. And now that the weather has cooled down, nothing will matter when the food reaches your table.

At Burgasm, apart from burgers, spicy fries and some finger-licking finger foods too are available. Since the burger is the king here, it makes sense to order just burgers.

The choice of meat for the burger patty is chicken, lamb and beef. On the menu, beef is named as Krabby, so look straight at Krabby burgers if beef is your thing.

Until the burger arrives, you can munch on some fries, wings or even go for a meaty treat by ordering the extra spicy krabby meat. If you don’t like too much soya or sauce it will help to let them know of it.

Finally when the burger arrives, take a good look at it and get ready to dirty your fingers. I enjoyed the burger here because it didn’t come with mayo, has the right amount of cheese and the bread isn’t soggy from the juices of the succulent moist patty. “The trick is to assemble in such a way that the bread isn’t pulling in the moisture from the patty,” says Azam.