TIME OUT is written in the painfully (really painful, actually) hip so-aloof-we-have-no-intention-of-being-understood style
Beijing Burger Wars Calls Time Out!
A debilitating bout of meat sweats has urged us to pause, down ketchup-stained napkins and take stock of our Burger Battling thus far. We’ve got our next instalment coming this weekend, but before that, the big news is Beijing’s Burger Wars have opened up a new front: Time Out have weighed in with their own Top 10.
To summarise, Time Out split burgers into three price categories (I think). Maison Boulud won the premium category with their Franken-burger of wagyu beef, braised ribs and goose liver. I’m still yet to try this.
The middle category was taken by Flamme. Big shock – of all the Beijing burgers I’ve chomped so far this was the most fraught with problems.
Confusingly, the bottom category, called “rough and ready scrappers” – I guess this means the bargain basement burgers – was taken by Blue Frog. At RMB 75, it’s one of the pricier patties in town. Fatburger also received an honourable mention in this category: “Its patties are cheap; 80RMB for a terrifying triple-burger” [as writer sparks up a Zhongnanhai with flaming RMB 100 note].
Surely cheap is The Box at RMB 35, or the burger at the new ribs joint Home Plate, only RMB 30.
Anyway, read it here.
Before our next instalment of Burger Vs Burger, here’s a look back at the Beijinger round-by-round so far.
Heat 1: The Box Versus Vineyard Cafe
Heat 2: Union Bar & Grille Versus Flamme
Heat 3: First Floor Versus Luga's
Heat 4: Let's Burger Versus Blue Frog
Enjoy. And then go ahead and recommend your own favorites below - what burgers do you think stand up to the heat of a burger battle? Tell us and we might just go and check them out in an upcoming patty-on-patty brawl.
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That Time Out list just reaffirms the reason I read The Beijinger. The list, like many published by TO is at best detached from reality.
Of course Bouloud would make an excellent burger, but what readers not on big fat packages can afford to eat there? I would assume that most readers when looking for the "best burger" would like to know where they can get, you know, a burger. I don't really consider the addition of truffles, foie gras, and wagyu beef a determining factor in what makes a good burger no matter the category. But then again, I'm probably just a "rough 'n' ready" slob unaccustomed to the finer things in life.