Knock Yourself FULL with Pound4Pound Grilled Burgers

The reason why a lot of people go to food bazaars is to discover new food trends and try out something different.

For me,  however,  Im more about finding new versions of the food I love most.  So when I dropped by the Yummy Eats Baon Blowout event at Glorietta and saw the Pound4Pound Grilled Burgers booth,  I knew I had found my happy place–and quiet corner shortly after as i relished on my juicy Burger.

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Luckily, Chef-entrepreneur Claude Noel Hizon was personally manning his booth so I got to ask him a few questions in between chomps of my EarlyBird burger not minding the glorious mess of juices oozing with each mouthful.

According to Chef Claude,  he created Pound4Pound Grilled burgers to give the classic comfort food the respect it deserves. 

What can i say,  the man immediately had my respect for his very noble intention.

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“It doesn’t take much explanation to understand why hungry customers come here for burgers. the ingredients speak for themselves.”

“Everything is Homemade,  is probably the biggest difference fromall other burger joints, “he said.

Chef Claude says the use 100% pure beef for his patties. This meticulous attention to quality is also evident in the premium ingredients including the different kinds of homemade buns, toppings. condiments and add-one which he makes from scratch.

“Burgers are obviously my favorite comfort food. And I’m very particular with how i want my burger to be, so I started making my own versions and thought of sharing them with others,‘ says the 30-year-old chef, who graduated from lSCAHM. Claude’s experience in the kitchen was fully honed working at various establishments like ltalianni’s, Discovery Shores Boracay, Richmonde Hotel in Eastwood and most recently, at Raffles and Fairmont Hotels in Makati where he was a chef de partie.

He is now a private chef-caterer and a partner at Current Swell Coffee Brewery that he co-owns with his best friend, Miko Sarmiento and Miko’s wife. Angeli also Karnevore restaurant in Marikina together with other business associates.

The name Pound4Pound, Claude says is a reference to Claude’s love for the Sport of boxing.

“In a way, Pound4Pound represents my passion for boxing and burgers merged into one food concept. In boxing parlance, it means value. It can also stand for ‘the best of the best’, which is my objective when making burgers. I don’t like cutting comers. Even my burgers are conceptualized in such a way that each has its own robust flavor brought about by the complimentary ingredients,’ he says.

Themed buggers on its menu

They have the Italian Stallion made with beef patty layered with Italian veggies, shredded osso buco, mozzarella, and parmesan cheese in between homemade focaccia.

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Mediterranean-inspired, Leonidas is a Greek burger using brioche bun topped with lamb shank, feta cheese, and tomato & bell pepper jam.

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Twice the Fun is Chef Claude’s take on the classic double cheeseburger: a mouthwatering tier of two patties, pickled cucumber, red onion, tomatoes and two kinds of cheddar cheese.

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He elevates the humble pan de sal into a gourmet sandwich with the Noy-Pi Burger, juicy beef patty topped with shredded pork humba, buttered liver and pickled radish.

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For big breakfast eaters, Claude serves the Early Bird, a hearty meal in itself with burger patty topped with corned beef hash, fried egg, and two kinds of cheddar between halved English muffin.

For those who like classic burgers they may opt for the Classic Cheeseburger, a satisfying combo of beef patty, cheddar cheese sauce, pickles, tomatoes, onion, and lettuce on homemade brioche.

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Aside from burgers, Pound4Pound also offers two kinds of pasta: P4P’s Spaghetti Meatballs and Osso Buco Lasagna.

To know more about Pound4Pound, call 09173230061. Like it on F acebook and follow us on lnstagram.

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