Hamburgers are a relatively new trend in China. McDonald’s and Burger King have been around for a while. More upscale restaurants like Beef and Liberty and Fat Cow have also popped up in Shanghai in the last few years.
But what the Chinese market is seriously missing is a butcher with high quality beef for those of us who enjoy grilling burgers at home. There are a few butchers and they do a great job with chicken, lamb and typical ground beef. But, where do you go to for exceptional burger patties? The kind of beef that, when you’re grilling your neighbors can smell it down the street? Where the juice oozes down your chin. A meat so good, that it would be a shame to smother it in ketchup or some other fancy gourmet sauce.
Where oh where art thou high quality beef burgers?
At Monster Steaks!
As you know I’m a huge fan of Monster Steaks, and their 30 Day Dry-Aged Rib Eye Steaks. I still dream about that steak…
Well Monster, also sells the most incredible Dry-Aged burger patties you’ll ever eat. Seriously! They’re juicy and so flavorful on it’s own that you’ll never pick up a package of burgers from CityShop or Carrefour again.
A bit about this special burger. To start with, Monster, blends together 30-Day Dry Aged Prime Rib with Chuck and Brisket. No trimmings. No scrap pieces. Just whole, high quality cuts of beef. The combination of these three meats results in a highly flavorful and incredibly juicy burger. The meat comes delivered to you fresh (no one in their right mind would freeze Dry-Aged meat) and vacuum sealed to retain it’s freshness.
Unlike imported beef which arrive in China frozen, Monster Steaks are processed fresh and are sourced from a farm in Inner Mongolia. They use Simmental bred steers (male cows) that are fed a grain-only diet. Simmental cows are known in the steak world as a high quality breed similar, if not arguably better than Angus.
When preparing the burger patties think of it more as a piece of steak than a ground beef. For example, only flip the burger once, as you would a steak and never, I mean never press down with your spatula on it. Pressing will release the best part of the patties, the juice! One key difference is that while steaks are better grilled at room temperature, burgers should be cold when placed on the grill.
Grilling this cut of meat is simple.
- Lightly season with salt and pepper.
- Grill on medium high heat for 3-4 minutes per side for medium.
- Rest burger for 5 minutes before placing it on the bun.
- Enjoy hot on a lightly grilled hamburger bun.
That’s it! It doesn’t get much easier than this.
Now if you don’t have a grill, you can always cook the burgers on your stove top. It’s still delicious but I’m a grill snob!
For skillet or pan cooking:
- Heat the skillet or pan over medium heat for about 5-6 minutes.
- Lightly season the burger on both sides.
- Drizzle pan with a little bit of oil and place burgers on pan, making sure not to overcrowd them.
- Flip burger once based on how done you would like it.
- 4:00 for Rare
- 4:30 for Medium-Rare
- 5:00 for Medium
- 5:30 for Well
- Rest the burger for 5 minutes before placing on bun.
There are three really easy ways to order:
- On-line Store: http://weidian.com/i/1559490361?wfr=c
- Customer service/ WeChat Account: 15121005004
- Look for Monster Steaks at local markets throughout the city, like Jiashan Market
**I was given free burgers in return for my post. However all thoughts and opinions are my own.**
If you have a product that you would like featured, please email me at RecipeNomad@gmail.com