Burger Brief: Wudaoying Brewpub Regain Element Gets Adventurous With a Beef Burger Wine Injector
Burger Brief takes a look at some of the attendees of the Beijinger's 2017 Burger Cup. With only two burgers remaining, head here to help push your favorite burger through to be crowned Beijing's Best Burger.
Opening earlier this year, Regain Element is one of the newest bars to arise in the hipsters paradise of Wudaoying Hutong. Located towards the east end (come out of exit G of Yonghegong and walk 10 meters north), and perched next to the beautifully decorated Wan, this two-story brewpub attracts with its white painted facade, and outdoor tables.
Behind the bar on the first floor sit three large fermenting tanks, and nine beers on tap, some of which a brewed on site, others are imported, and cost between RMB 35 to 60. Grab a flight of four tasters for RMB 80.
During our recent visit on a weekend afternoon, the outside tables were packed, and the original long wooden bar had been cut in half so as to make room for additional brewing facilities.
The beef burger took a while to arrive, the bun placed alongside the french fries and dish of ketchup. The thick and solid patty wrapped with bacon is itself coupled with lettuce, raw onion, a slice of tomato, a slice of cheese, and a sprinkle of fried onion. What will grab your attention, however, is the plastic syringe sticking out of the whole structure.
Trying to squeeze some of the wine from the syringe into the meat as they suggested, we found it was nigh impossible as the patty was too firm to absorb any liquid. We ended up pulling the gimmicky contraption out and tossing it aside, placing the t the bun back on the burger. The whole thing turned out to be so tall that I was unable to secure a proper bite. That being said, the buns were quite crisp and the oatmeal added a layer of depth to what could have been an otherwise plain bun. The patty was solid, massive, but in some places disconcertingly chewy.
Depite our failed attempts to inject it with wine, we did find that a small reservoir had formed inside the beef, adding an acidic aftertaste. Trying to ignore it, we ordered a wheat beer, for its subtle sour and banana notes, and emphasizing the maltiness of the buns.
Other than the beef burger, they also offer a pulled pork burger (RMB 50), pork ribs, sausages (RMB 70-75), Caesar salad (RMB 40), quesadillas (RMB 45), and a bunch of other miscellaneous bar food.
After eating, we spoke to Regain Element’s co-owner Guo Shuang about what makes their burger special.
Tell us about your signature burger. What makes it the best burger in Beijing?
Our signature burger is the bacon, cheese, and beef burger (RMB 60). We use selected Australian imported beef to make the patty, and then slow cook them while seasoning with spices. We then add cheese and cook with wine. After that, we use bacon to wrap the patty. The burger is then served with a syringe filled with alcohol or juice, allowing the customers to inject the meat to their tastes.
What drink from your menu goes best with the burger?
One of our own brews. Currently three out of our four beers are currently on tap, and a new batch will be out soon.
Aside from your own restaurant's burger, what was the best burger you've ever had?
The beef burgers at Charcoal Grill.
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
Instagram: @flyingfigure
Photos courtesy of Regain Element, Tracy Wang
