Home-grown burger joints gain traction

A teriyaki unagi burger by The Social Outcast, which is made out of charcoal grilled unagi, alfalfa and brioche buns.
A teriyaki unagi burger by The Social Outcast, which is made out of charcoal grilled unagi, alfalfa and brioche buns.ST PHOTO: KELLY HUI

SINGAPORE - Move over Shake Shack and Five Guys. Home-grown burger concepts are elbowing in on the market and gaining traction with diners here.

Many are offering gourmet-quality burgers with premium meat or seafood patties, brioche buns and hand-cut fries at affordable prices.

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