“Aside from being sweet, the sauce also has a nice garlicky kick, resembling that of Pinoypork barbecue, to give it a familiar Filipino twist,” he exclaimed. The sauce’s homey sweetness blends with the patty and bun like a symphony, im-parting added depth on the palate.
Keeping the dish distinctly Filipino, Gerard elected to use local barbecue marinade insteadof fancier condiments like hickory barbecue sauce or steak sauce, and it proves to be a wisedecision.
The bao bun is fried to a golden brownand has a fluffiness to it that complements the thick Angus beef patty, topped with cheese,roasted vegetable salsa, and pickled shallots which add a zesty sliver to the overall flavor. Upon sinking your teeth into the slider, you’ll be greeted by a delightful crisp and a subtlebuttery taste, instantly bringing excitement to the dish.
And remarkably, the combination workswell. Liberty adds more mileage tothat definition by serving a slider that meshes the good parts of a traditional cheese burger,fried bao, and Pinoy barbecue – the Liberty Burger. True enough, we were treated to a pleasantly unique slider and a cocktail that comes off asa refreshing summer beverage.Liberty Burger An exceptional burger is typically defined by a plump sesame seed bun, a juicy meat patty,and a flavorful sauce that binds all of the ingredients together.
We have simplified the menu so diners will feel at home despite looking atan array of peculiar items,” he said. “Liberty’s mission to introduce unique dishes that cater tothe Filipino taste. Gerard Mangente, head chef and officer-in-charge of Liberty, intends the establishment tobe a go-to place for food and cocktail pairings a fresh idea given the way locals view beer andiced tea as universal food partners. Offering more than typical bar chow, therestaurant intermingles elements from Asian and Western dishes to create fantastic sliders,main courses, and cocktails.
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