Fatburger Chefs Share Their Secrets to Cooking the Perfect Patty

Robynne Tindall theBeijinger 2019-10-29

Burgers can be a pretty personal thing. Some like them with cheese, some don’t. Some like lashings of mayonnaise, some don’t. But when it comes to crowd-pleasing burgers that everyone can get on board with, it doesn’t get much better than a classic, all-American roadside diner-style burger – think thin patties, American cheese, and all the trimmings. And what better place to get one of those than Fatburger, a chain that dubs itself “The Last Great Hamburger Stand.”

Fatburger’s newest Beijing branch, on the basement level of Pacific Century Place right by the entrance to the subway, brings the 75-year-old chain to the heart of Sanlitun. The owner of this branch also owns a branch in Wangjing that opened around two years ago and between the two stores they get through more than a ton of beef every month, so it’s safe to say that they know a thing or two about slinging patties.

But what is the appeal of Fatburger's clean and simple patties and how do they get them right every time? According to Fatburger’s experienced line cooks, there are three main ways that they ensure their patties are always top-notch and you can apply these tips when cooking burgers at home, too.

Meat matters

Fatburger uses only 180-day grain-fed Australian beef, ground fresh daily, for their patties (the meat is also halal certified). Grain feeding helps the cows develop plenty of good quality fat, which keeps the patty tender and juicy. Fatburger uses an 80:20 ratio of lean meat to fat, which many consider the sweet spot when making burgers. The ground beef is shaped into balls that weigh exactly 4 ounces, which are then smashed down onto the griddle into patties. If you’re making burgers at home without a barbecue or outside grill, smashing the patties down into a pan (ideally a cast iron skillet) is a good way to get crispy, craggy edges that will add texture to your finished burger.

Timing is everything

Every burger at Fatburger is cooked to order to make sure they are as fresh as possible – no-one wants a burger that’s been sitting around. As the owner says, that makes a lot of work for the chefs on the line during busy periods but it’s worth it to make sure the quality is where they want it to be. The patties are cooked for just a few minutes on each side to achieve the perfect level of medium-well done.

Season sparingly

Fatburger seasons their patties with just salt and pepper only once they reach the griddle. No oil is added during the cooking process, as it shouldn’t be needed anyway if you get the proportion of fat to lean meat right. Fatburger also errs on the side of caution when it comes to sauces and relishes, choosing instead to stack up on crisp lettuce and tomatoes that let the flavor of the beef come through.

The classic single burger (RMB 40) is the best way to taste the effort that goes into Fatburger’s patties but if you like something a little richer, don’t sleep on the mushroom swiss (RMB 50), which comes loaded with sautéed mushrooms and melty Swiss cheese.

While burgers are the backbone of Fatburger’s menu, they don’t skimp on the sides either. Meal deals come with a choice of two different types of fries – fat or skinny – or onion rings and they also offer sweet potato fries (if you fancy being healthy-but-not-too-healthy). The onion rings are made fresh in house every day from actual onions (which isn't always a guarantee at many fast food joints) and are fried in small batches to ensure that they are as hot and crispy as possible. The same goes for the fries, too.

Finish your meal with a milkshake for the full nostalgic burger bar experience. A milkshake is only as good as the ice cream that goes into it and Fatburger makes theirs with Häagen-Dazs (with no added water or ice) so you know they’re good, rich and creamy with a satisfying sweetness. If you prefer your burgers with beer, they also stock Budweiser and Heineken.

Show this article to a member of staff at Fatburger’s Pacific Century Place and Wangjing branches and receive a complimentary bottle of Budweiser when you order any meal deal to dine in (add RMB 20 to the price of any burger to upgrade to a meal deal with a choice of fat fries, skinny fries or onion rings and a drink).

Fatburger (Pacific Century Place branch)

B119, B1/F, Pacific Century Place, 2a Gongti Beilu, Chaoyang District (186 0095 9231)

朝阳区工体北路甲2号盈科中心地下一层B119（十号线团结湖D口盈科中心出口50米）

Fatburger (Wangjing branch)

B102, Zone B, Bldg F, Wangjing International Commercial Center, 9 Wangjing Jie, Chaoyang District (8471 9969)

朝阳区望京街9号万科时代广场F座B区B102（中影CFR国际影城旁）

This post is paid for by Fatburger

Photos: Uni You, courtesy of Fatburger

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