Burger Brief: Beef Burger With a Healthy Twist and Craft Brews at Drunk Bar

Burger Brief takes a look at some of the attendees of the Beijinger's 2017 Burger Cup. We speak to Drunk Bar's owner Karen Qiu about their burgers and brews. Don't forget to vote in the latest round of the Burger Cup, helping to push through your favorite from this year's Sweet 16.

Having opened in Wangfujing in the summer of 2015, Drunk Bar's massive 1,000-square-meter space combines an open café vibe on the first floor with a huge lounge-style area on the second.

Aside from the burgers, patrons also stop by for the brewery's German-style pork knuckles and sausages, and of course their beers, which are brewed on site. Currently, they have five varieties of suds on tap: the bestselling Zui Hefeweizen (5.5 percent ABV), Hammer & Hardie Session IPA, Drum Kiln American Stout, General IPA (all priced at RMB 48), and the Gallia Belgica Belgian Strong Dark Ale (RMB 58).

Below we talk with owner Karen Qiu, who has over 10 years experience in the F&B scene, about what makes Drunk bar's burgers special.

Tell us about your signature burger. What makes it the best burger in Beijing?
For our beef burger we use delicious and juicy beef imported from Australia. Since healthy dining is becoming increasingly trendy among Beijing's youths, we chose to make the burger with charcoal-black buns – a healthy source of vitamin E and protein.

What drink from your menu goes best with the burger?
Our passion fruit cider, which has a sour taste, and is served cold. It's refreshing and a good choice to balance out greasy food.

What other burgers do you have on the menu?
We also have a pork and shrimp burger, which has also uses charcoal-black buns and a sweet and sour cucumber sauce, and also a Californian beef burger with mustard cucumber sauce. Both come served with french fries.

The Beijinger 2017 Burger Cup is sponsored by Bon App, Job-in, and Left Hand App. Vote now to give your favorite burger a much-needed push to the finish line!

More stories by this author here.

Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photo courtesy of Drunk Bar