In the wake of our 2018 Beijing Burger Festival and the ongoing Burger Cup, our Rock-Hard Buns series will whet your appetite by taking a look at those vendors who slung their wares at the veritable meat fest that just past. Remember to vote for your favorite here!
There's little doubt that Q Mex is on the up and up. Since winning 2017's Burger Cup, they've opened their thriving sister restaurant Q Mex Taqueria dedicated to tequila and tacos, overhauled the menu at their original location, and on the strength of that opened and second venue at Shuangjing's Space 3 Mall. We couldn't possibly suggest that their Best Burger crown last June was anything to do with their burgeoning success over the past 12 months (ok, we could) but without the right goods and a devoted fanbase, it's unlikely they would have shot to the top of the rankings like they did and are doing once again in this year's competition.
So what makes their burgers so special? Well, to be sure, they're only a small fraction of what's on offer at Q Mex's sprawling menu of Tex Mex-tinged salads, pasta, tacos, burritos, and desserts but it's an area that they've worked hard to cultivate. Take for example the cheese skirt, a hulking mess of beef patty, bacon, fried onions, jalapenos, and its namesake: a griddled toasted cheese skirt that cascades over the bun and coats each mouthful. Then there's the taco burger, Q Mex's special chorizo beef patty, guac, tomato, special burger sauce, and corn chips for extra crunch and to absorb some of the burn.
Will Q Mex reign supreme again this year? Only time – and your vote for your favorite from the remaining buns – will tell. Below we speak to head chef Marcus Medina about how he came to have Beijing's Best Burger.
In your opinion, what are the most important elements in making a great burger?
Thirteen years ago I was doing a chef’s benefit in NYC and I had the opportunity to meet Danny Meyer the yet-to-be-founder of Shake Shack. Danny Meyer was already a long time legend in the NYC with his super famous Union Bar and Grill and just opened Gramercy Tavern both five-star top NYC eateries. It was then that he revealed to me his idea of opening a copy of his boyhood favorite burger drive-in restaurant that served only burgers, fries, and shakes. It was then that he told me that only two things mattered in Burgers ... the beef; create your own blend of top quality lean meat to fat ratios, and the bun, and when we decided to go with a burger at Q Mex I took this advice to heart. The burger was something we worked on really hard but I believe we have arrived at a place that we can be very proud of the product we serve.
Tell us about your signature burger. Name three reasons why it’s unique and potentially the best burger in Beijing.
Again, we work really hard on the basic elements of the best quality beef and once we found the sweet spot on fat to lean ratio and perfected our buns the rest was easy. So you're asking me like which of my babies like more ... Can’t do it. What I can tell you is the Double Burger is the most ordered. But! I love them all equally! Our Classic is comprised of a beef patty, lettuce, tomato, onion and special sauce; the Double Burger is two beef patties two slices of cheese, mayo and special sauce, and finally, the Chorizo Burger is a spicy patty, jalapeno peppers, and special sauce.
What burgers and sides did you bring to our 2018 Beijing Burger Fest?
Basically, we have the same fair as we serve the Q Mex which is the Classic Burger (beef patty, lettuce, tomato, onion, and special sauce) and the Double Burger (two beef patties two slices of cheese, mayo, and special sauce). Finally. we are offering a Chorizo Burger, which is a spicy patty, jalapeno peppers, and special sauce.
What drink from your menu goes best with the burger?
Beer – any beer – and a shot of tequila!
Aside from your own restaurant's burger, what is the best burger you've ever had?
Shake Shack in NYC.
Only your vote can help push your favorite burger through to this year's final. Read up on who is currently in the running to be crowned Beijing's Best Burger and then scan the QR code above to have your say!
Images courtesy of Q Mex
Hm, well the Beijinger has been running articles every few days about many of the restaurants in the burger cup. Look down below at the related articles and you’ll see some of them.
As for your last paragraph, the “Rock-Hard Buns” phrase is a dumb/silly phrase the Beijinger came up with to describe this year’s burger cup, and relates to rock n’ roll (this year’s theme), not the hardness/softness of buns. It’s pretty silly/dumb/confusing.
So thebeijinger is doing this thing called The Burger Cup and, IN THE MIDST OF VOTING, they decide to do an article about one of the restaurants that's open for votes?
If you guys wanted to do an article on each of the elite 8 restaurants, that might seem fair. But this just looks like a backroom deal brought into the open.
It seems like a blatant endorsement for a place that pays to advertise with the publication. It reeks of favoritism. It's sort of like asking people to vote for the safest car and then, while voting is still underway having the company running the vote, posting an article telling you why it seems Ford is the safest car. And oh yeah, they advertise with us, but don't let this article about one competitor influence you. We're totally impartial.
Also, it's a bit of a BULLSHIT article. This year I've had the burger at 4 of three elite 8 restaurants. NONE of them had a hard bun. It seems like this is a good myth to start saying because it's catchy and people will repeat it easily. Stop perpetuating a myth that is baseless. I know you're not journalists but have some integrity.
![R A Long Road Ahead for Beijing's Bars and Restaurants, but "People Need to Eat"](https://www.thebeijinger.com./sites/default/files/styles/blog_list_image/public/thebeijinger/blog-images/326549/buns_2.jpg "R A Long Road Ahead for Beijing's Bars and Restaurants, but "People Need to Eat"")
