All hail the hanbaobao, America’s greatest culinary invention. What started in the late 19th or early 20th century as a handheld method of consuming a flattened meatball, the hamburger has become the defining centerpiece of American cuisine. Admittedly, there is some controversy as to where the hamburger was originally invented (and whether the earliest forms actually fit the modern definition), but for all intents and purposes it is the poster boy for American food.
Hamburger-lovers in Guangzhou are not without options, as the city hosts a number of notable hanbaobao hangouts. While we acknowledge that taste varies greatly and that everyone likely has their own opinion of which burger is Guangzhou’s best, we're of the passionate belief that The Butcher’s Block's Block Burger is one of the city’s strongest contenders.
Designed by McCawley’s head chef Rodrigo Gonzalez, the Block Burger is the Cadillac of Guangzhou hamburgers – crafted with some of the finest ingredients available. To learn more about this delicious burger, we sat down with Gonzalez, who – we have no shame in admitting – was our Best Chef winner at the 2015 That’s PRD Food and Drink Awards.
Briefly describe the ingredients in your burger, for those unfamiliar with it.
The basic ingredients of the Block Burger are 300 grams of Wagyu beef, goat cheese, caramelized red onions and rocket – all sandwiched between a white flour bun. Of course French fries and tartar sauce come on the side.
Which ingredient is generally most important in the creation of a tasty burger?
I think all the ingredients need to be of a high quality. Obviously, the meat is a really important factor in the final taste of the burger, but in reality all the ingredients, flavors and textures need to have a perfect balance. Simply having good quality meat is not enough.
The Block Burger is not a traditional pub-style burger, why did you decide against just creating another generic bacon cheese burger?
I just decided to create a different, more gourmet style of hamburger that featured ingredients not regularly utilized in burgers here in Guangzhou. The idea is to offer people a fresh and new option they can't find somewhere else.
When can Guangzhouers expect a follow-up to your delectable burger?
The follow-up burger has already launched and it’s called the Big Classic Burger. Both my new burger and the Block Burger are available at the Butcher’s Block daily between 5-11pm.
Rodrigo Gonzalez is the head chef at McCawley’s and The Butcher’s Block. Originally hailing from Mexico City, Gonzalez is the That’s PRD Best Chef winner at the 2015 Food and Drink Awards.
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