Beyond the Beef Patty: Other Meats You'll Find Between Two Buns in Beijing
Most people know a burger as just a beef patty with toppings and sauce in a bun, but it doesn’t have to be just ground beef. Some spots offer up things like buffalo burgers, ostrich burgers, but what about yak burgers?
There’s a spot in Beijing that’ll be serving up some yak meat patties for those curious to try next week. But it turns out yak isn’t the only thing you’ll find sandwiched between two buns in Beijing.
Ostrich Burger – Pinotage
This meat may come from a bird, but ostrich is described as being more similar in texture and flavor to lean beef than chicken. You can try it out for yourself at Pinotage on the northeast edge of Chaoyang. It comes topped with a big ol’ egg and is served with a side of potatoes. A perfect meal if there ever was one.
Pinotage
8 South Side of Laiguangying East Road, Chyaoyang District
朝阳区来广营东路南侧8号
Mutton Burger – WasPark
Not so much a patty as it is sliced cumin lamb in a sandwich, this one from legendary Shichahai burger joint WasPark holds a place in our hearts for being just that. I mean, what’s not to love about taking what’s arguably one of the best northern Chinese dishes and sandwiching it betwixt a burger bun?
WasPark
21 Ya’er Hutong, Shichahai, Xicheng District
西城区什刹海鸦儿胡同21号
Soft-Shelled Crab Burger – Ox Tongue Restaurant
This burger, served up by a Japanese restaurant – aka Ox Tongue An Epicure I Love Beef – not too far from the Agricultural Exhibition Center, isn’t so much of a burger made with a different kind of patty than it is a beef burger topped with a little something extra – that something extra being a tempura soft-shelled crab.
While anything fishy mixed with beef or chicken won’t be to everyone’s liking, the editor of our Chinese account described the crab meat as not too fishy, and interacting well with the pickles and beef.
Ox Tongue Restaurant 北杜组·和风洋食居酒屋
Fashion 258 Square, Nongzhanguan Beilu, Chaoyang District
朝阳区农展馆北路时尚258广场
Tibetan Yak Burger – Miam Miam Products*
The International Yak Association (yes, that’s a thing), describes yak meat as being similar in flavor to lean, grass-fed beef, albeit with a “cleaner finish on the palate.” These burgers are available for a limited time only, with a contact from the restaurant explaining they’re currently “collecting feedback and looking to set up a place for people to try the burgers”, possibly around Aug 20. For more info, contact can be found in the QR codes in the poster above.
*Note: While the name of the group organizing this yak meat extravaganza calls itself Miam Miam, it’s a seller and importer of French foods and products, and shares no relation to the restaurant of the same name.
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Images: Wang Tian
