Cheeseburgers in Paradise

by Stephanie Sherrill
on Friday, November 13, 2009

Some say that burgers were first eaten by Genghis Khan and his army during the 1200s. These conquering Mongols needed a portable meal as they roamed. So they took scrapings of lamb and formed it into patties, softening the patties by placing them under the saddles of their horses as they rode. When they stopped, the saddle-tenderized meat was then eaten raw. The Mongols brought this meal to Russia, which then introduced it to Germany in the 1600s. Each region added its own twist to the original raw lamb patty. By the 18th Century the "Hamburg Steak", made from shredded low-grade beef, was known throughout Europe and America, and eaten raw, cooked or smoked.

When exactly burgers came to Shanghai is somewhat of an enigma, but for 15 years Malone's has calculated that they've sold over three quarters of a million burgers since opening their doors on November 18, 1994. That's a lot of burgers! Of course with about 20 different types of burgers to choose from, I can easily see how they average 140 burgers a day. The standouts? The black pepper burger topped with cheddar cheese and black pepper sauce, the blue moon burger topped with blue cheese, onions and mushrooms, and of course the reliable choice - the always tender and juicy house burger.

A newcomer hoping to hit the 15-year milestone is New York Style Steak & Burger. As the name implies, this cozy Taikang Road restaurant serves a great burger. Their regular burger fills my husband's hearty appetite while the small cheeseburger sliders are my cup of tea - both come highly recommended.

Can you still call it a burger if the patties are made of hand-cut Australian beef and sit between two pieces of seared foie gras and roasted tomato slices? The talented Chef Dane Clouston from Jing'An in the Puli Hotel is the mind behind this little piece of carnivorous heaven.