Grilled: VSports Boasts Beijing's Biggest Burger
As part of the Beijinger's month-long Burger Cup (which kicked off May 16 with burger specials around town), we take a closer look at some of this year's participants. Today we're grilling Henry Li, Head Chef at VSports, who will not only be slinging burgers at our May 28 Burger Festival, but also vying for the title of Burger Cup champion (voting for which begins on May 30).
Located on the first floor of the same complex that houses Vics nightclub, VSports is perhaps one of the capital’s most overlooked dining establishments. The massive bar and restaurant is a sports-watching sanctuary for a number of reasons: its innumerable flat-screens; a quaint beer garden; an enclosed terrace housing copious amounts of imported beer; and corridors replete with dartboards, pool tables, foosball, and beer pong. Appropriately the colossal venue has supersized food options as well, none more imposing than its gargantuan Hell Burger.
Down the Gullet, Straight from Hell
The list of ingredients used to make the aptly named Hell Burger is daunting: 1.5 kilograms of imported Australian beef, lettuce, tomatoes, onions, mushrooms, bacon, gherkins, cheddar cheese, mozzarella, jalapeños, fried eggs, various condiments, and a humongous bun. When asked if the burger is the biggest in Beijing, Li confidently says “yes.”
Enough to Satiate even the most Voracious of Appetites
While the Hell Burger is intended to feed 4-6 individuals, those feeling peckish (obvious euphemism) can test their stomach with perhaps the capital’s most formidable food challenge: Eating the entire Hell Burger (including the side portion of salad and fries), unaccompanied, and within 30 minutes, results in the RMB 198 burger being completely free.
Li concedes: more often than not, those attempting the challenge tend to realize they’ve bitten off more than they can chew. Nevertheless, there have been roughly a dozen successful attempts (including a handful of women) – with one fervent individual finishing the challenge in a blistering 15 minutes.
The Challenge behind the Challenge
Creating the capital’s biggest burger is no easy feat. In order to prepare the 1.5 kilogram slab of imported Australian beef, it needs to be machine-pressed for 15 minutes. Additionally, the Hell Burger’s buns are so big, they’re made-to-order. The hardest part, however, is simply keeping the burger together, accomplished through the use of six wooden staves (à la club sandwich).
Catch the Hell Burger this Saturday
The Hell Burger, along with its 30 minute challenge, will be on offer this Saturday, May 28, at the Beijinger’s annual Burger Festival. Not too keen on overindulging? No worries, Chef Li promises to bring a bevy of other great (albeit smaller) burger creations to the said event.
The Beijinger's 2016 Burger Cup is brought to you in cooperation with the following sponsors: Oasis Hospital, McCain Fries, Santa Fe Movers, Etonkids, Sherpa's, Lonely Planet, Xian Cheng, and Asian Tigers.
Photos courtesy of VSports, Lareina Yang
