Bart Burger

Back in the Philippines during my college days our go to food item at late nights was this Burger Machine burger called the Bart Burger. I am not sure if this burger stand still exists but Burger Machine for us was the olden day’s food cart. Conveniently located on popular streets everywhere they are also open 24 hours a day for the whole week, they also sell their burgers at a good price compared to the bigger counterparts like McDonald’s and Jollibee.

So what is Bart burger, basically it’s your usual burger but instead of using lettuce, onions and tomatoes it is replaced by a tangy coleslaw, from there you can add additional toppings and we usually ask for the chilli con carne add-on. Burger buns also are prepared differently as they are toasted on top and bottom, they usually heat the buns on the same cooking griddle the beef patties cooked resulting to a crispy layer that goes well with everything. Now with all of that ingredients stuffed together you might be wondering how does this taste? Well trust me its good, we loved it and almost every other night we are on that burger stand ordering this one, imagine the hot chilli is mellowed by the creamy tangy coleslaw which goes well with the beef burger patty. Layering them well should also be followed correctly so the buns don’t go soggy due to the liquid content of the elements of this burger.

Today I will try to recreate this at home and reminisce our go to food.

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Bart Burger

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Bart burger is basically your usual burger but instead of using lettuce, onions and tomatoes it is replaced by a tangy coleslaw, from there you can add additional toppings and we usually ask for the chilli con carne add-on.



  • 800g premium minced beef
  • 4 burger buns
  • 4 slices cheddar cheese
  • 1 cup chilli con carne
  • 1 cup coleslaw
  • salt
  • freshly ground pepper
  • oil


  1. Season minced beef with salt and pepper, divide into 4 equal part and form them into patties.
  2. Prepare a large heavy pan, spray some oil on the surface and turn heat on. Once pan is hot cook the burger patties roughly 3-4 minutes on each side (remember 200g of beef is thick).
  3. Once burger patties are nearly cooked heat the burger buns on the same pan, choose the less oily side. Heat until lightly toasted on the bottom.
  4. Arrange your burgers in the proper order, get your bottom bun, place one slice of cheese, put 3 tbsp of coleslaw, then the beef patty, then 3 tbsp of chilli con carne and finally the top bun.



11 Responses

  1. Love the tale on this! Wow I suddenly missed my high school days!

    Bart Burger is not the same as before. Feels like the patty has more extenders now than actual meat. -Ray

  2. I’d certainly devour this, but with chicken instead 🙂

  3. Looks delicious, but I have a fondness for Jollie Bee!

  4. Michelle says:

    Those certainly look better than any burger I ate in college.

  5. I’m pretty much imaging the best burger I can think of and putting this delicious bun and chilli, fused tangy coleslaw example in my mind. Your food not only sounds incredible, it looks truly incredible and it’s something I’m drawn to time and time again!

  6. I guess i would love the burger with coleslaw too, that’s made me not needed to add any dressing at all….

  7. I just tasted this called Bart Burger right now and it is so delicious. I really love Burger Machine, my childhood favorite:))))

  8. Jihyo says:

    Isn’t this burger made with TVP?

  9. Emmanuel says:

    Growing up in the Philippines, Burger Machine holds a special place in my heart. I don’t live in the PI any more but I clearly remember the atmosphere, flavors, and taste of Burger Machine. Although, I couldn’t afford the add ons, I still enjoyed their simple hamburger – bun, meat, mayo, ketchup. Sometimes with a side of lugaw, I was set.

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