When it comes to burger options, Shanghai holds its own.
It’s not 1999, when you had to hail a taxi by hand and *gasp* show the driver a handwritten slip in Chinese of the sole address in the city where you could get something that kinda, sorta passed for a burger.
Char Char Bistro's Jalapeño Cheese Burger, Image by Sophie Steiner/That's
Shanghai’s got burgers.
All the burgers.
World class burgers.
Every damn Shanghai restaurant that you’ve never even heard of has some shape or form of a burger. So we're not here to write a list of Shanghai burgers, because we would die of some obscure obesity-related illness before getting halfway through it.
Five Guys' Cheeseburger, Image by Sophie Steiner/That's
Instead, we must first understand what a burger is – at its core – to be able to grasp what makes this list of burgers an upgraded version of said burger’s definition.
Crush's The Crusher, Image by Sophie Steiner/That's
Let’s get down to brass tacks. First off, we define a burger as some form of meat* (or meat-substitute for the vegetarians) between two buns, in the rough shape/texture/size of a patty.
*Sorry chicken, you’re out. There’s no such thing as a chicken burger. Then it’s a chicken sandwich. Facts. If you don’t agree... well, you’re wrong. Conversation over.
Klay's Lamb Bhaji Sliders (no longer available, sad face), Image by Sophie Steiner/That's
While this gets into a contested gray area, we’ve also decided to rule out burger patties over rice. We’re all for a loco moco or one of those burger patties doused in Japanese curry rice, but for the sake of this article, it’s out.
In uncertain times like the present, we need rules. Black and white rules. And rice is just simply not a bun – unless formed into said shape of a bun, in which case, let’s talk – but for the sake of this article, no.
Chili’s Bacon Burger, Image by Sophie Steiner/That's
To be ‘not your everyday burger,’ a burger must meet the definition and then go above and beyond in some extraordinary, curious or unexpected way.
If you don’t agree with something on this completely non-exhaustive list, well, just know, it’s fully subjective and the only rules of the list are that we make the rules so #sorrynotsorry.
Smokehouse x The Camel's Brisket Burger (now closed), Image by Sophie Steiner/That's
Boteco’s Picanha Burger (RMB98)
It’s all about the Picanha steak, or rump cap – Brazil’s national cut – in every form consumable at Boteco.
Using the head of the Picanha steak, Boteco grinds their own burgers, forming them into 180-gram patties, before flat-top grilling them into the Picanha Burger (RMB98), which comes with fries and a salad.
Image by Sophie Steiner/That's
A generous layer of torched mozzarella forms a cap to hold the caramelized onions, tomato and lettuce in place.
Instead of a pedestrian bun, this burger is nestled between a custom-made Brazilian sandwich bread that holds its own against the juicy, flavor-packed patty.
Boteco, B1/F, 158 Julu Lu, by Ruijin Yi Lu 巨鹿路158号, 近瑞金一路.
Brewdog’s Vegan Buffalo Burger (RMB58)
Image by Sophie Steiner/That's
Point blank, we found Brewdog's regular burgers to be uncompromisingly mediocre, but do commend them in that a third of their offerings are vegan, sporting Beyond Meat and Zrou.
But, instead of more imitation meat, we rolled the dice on the Vegan Buffalo (RMB58) – a buffalo cauliflower-based sandwich with apple slaw and garlic mayo.
Image by Sophie Steiner/That's
After getting past the fact that we were eating a hunk of cauliflower between two buns, it was actually our favorite bite of the night.
Lightly fried with a crispy exterior but a buttery, soft interior, if we had to put money on it, we would have guessed we were eating a codfish sandwich.
A plus one for Brewdog and a win for vegans of Shanghai.
Brewdog, 1/F, 333 Chengdu Bei Lu, by Weihai Lu 成都北路333号1楼，近威海路.
Bubba’s Fried Cheese, Cheese Burger (RMB88)
Bubba's is known for one thing – glistening fat-laden brisket, among an equally epic spread of smoked meats. A lesser known fact: Bubba's also serves up some top notch hamburgers.
Like the Smoked Brisket Smash Burger (RMB88), that sees said succulent meat combined with house ground USDA chuck formed into a patty and fried on the griddle.
But we're here to talk about something quite possibly even better.
Image by Sophie Steiner/That's
The Fried Cheese, Cheese Burger (RMB78) is the lovechild of a mozzarella stick and a burger.
A glorious deep-fried cheese curd nugget – bigger than the burger itself – sits atop a griddled patty, oozing bright yellow cheddar all over everything it comes into contact with.
Top that with aioli, marinated red onions and spicy pickles, all nestled between a pillowy potato bun, the result is a bite that will make you want to don your best cowboy boots and "Yee-haw!" your way straight into a food coma.
Bubba's, 808 Shaanxi Bei Lu, Bld 18, #103 陕西北路808号陕康里18幢103室.
Char Char Bistro's Double Trouble Burger (RMB158)
Reborn from Nicolson's Grill (previously located in More Than Eat on Julu Lu), Char Char Bistro is so much more than your average burger joint.
First and foremost, owner Frank Lin is a meat supplier, with Char Char Bistro acting as a test kitchen of sorts.
But this is not his first rodeo; his tried-and-true burgers haven't been updated since 2016 because they are – dare we say – damn near perfect.
Image by Sophie Steiner/That's
Growing up in Caifornia, Frank's ideal burger is In-N-Out's regular burger, one he pays homage to with his own Classic Cheeseburger (RMB78).
Building off of that, the Double Trouble (RMB158) is his take on In-N-Out's Double Double burger, one that he upgrades with his own bespoke, in-house ground and hand-pressed beef blend – an unctuous mix of four different meat cuts from both Australia and the US that results in an almost steak-like level of juiciness, char and fat content.
Image by Sophie Steiner/That's
Three hundred grams of seared patty are stacked with cheddar, fried onions, pickles, special sauce and thick-cut, smoky bacon atop that signature, shiny brioche bun – a recipe he co-created with a local bakery supplier using Gordon Ramsey's burger bun recipe.
Prepare to get your hands dirty; it's drippy, oozing, messy, and oh-so fun to eat in a blackout fog of carnivorous rage.
And if all that isn't enough, he also offers a RMB300 dry-aged Peter Luger style burger available only by pre-order. We are getting meat sweats just thinking about it.
Char Char Bistro, 1315 Xinzha Lu, by Shaanxi Bei Lu 新闸路1315号, 近陕西北路.
Charlie Burger’s Protein Burger (RMB52)
This one is for the meatheads, the gym rats, the muscle prodigy jocks... and those trying to cut carbs.
For the Protein Burger (RMB52), instead of bread, Charlie's Burger steams up fluffy discs of egg whites and tasks those with flanking sliced avocado, tomato, cheese, and two smash burger patties.
Image by Sophie Steiner/That's
Yup, two patties.
You’re already getting that double hit of protein, since Charlie’s single is a double.
And double is a quadruple, because math.
So you can double down on that double for four patties and two egg whites – clocking in at, we'd guess, roughly 8,000 grams of protein, for those looking to get swole.
Pro Tip: You will need a fork and knife for this one since steamed egg whites just don't stack up in the grip category.
Scan QR code for multiple Charlie’s Burger listings...
Charlie Burger’s Fat Bastard (RMB55)
We get it Charlie's Burger, you’re an overachiever, with quite the array of ‘not your average burgers.’ And, while we usually can’t get enough of the Shake Shack copycat that is the OG Burger (RMB42), sometimes Charlie’s, you take it just a tad too far.
The Fat Bastard (RMB55) boasts bacon – great, who doesn’t love bacon; peanut butter – awesome, melty goodness that factually makes everything better; and pineapple – hmmm… sometimes works on pizza, so let’s give it a go.
WRONG.
Image by Sophie Steiner/That's
Maybe if the pineapple wasn’t of the canned variety, sickly sweet and thicker than the actual patty, this could work, but the sugary syrup the pineapple sits in overpowers each bite, and we’re just not about a dessert burger over here.
Also, please double up on that PB. A miniscule dab on one bun doesn’t cut it.
A prime example of how sometimes the whole is not greater than the sum of its parts.
Scan QR code for multiple Charlie’s Burger listings...
Commune Reserve's Hangover Burger (RMB98)
Commune Reserve's Hangover Burger (RMB98) is equal parts foodgasm and heart attack on a plate. We ate 75% in one sitting and couldn't eat for 24 hours afterwards.
Worth it.
Image by Sophie Steiner/That's
Whether your soaking up yesterday evening's boozing or prepping your stomach for tonight, this burger – including two fresh ground Wagyu beef patties, pastrami, cheddar, fried egg, crispy onion strings and spicy chili aioli on a brioche bun – covers all the bases and then some.
Commune Reserve, 1107 Yuyuan Lu, by Fenggang Lu 愚园路1107号, 近凤冈路.
Cuivre’s Philly Cheeseburger (RMB128)
Cuivre's Chef Mike is always cooking up something new, especially on the burger front, with specials rotating monthly.
Showcasing ingredients like stinky blue cheese, homemade pastrami, or griddle-fried-to-order brisket, he's not afraid to throw anything between two buns.
Image by Sophie Steiner/That's
Case in point, the Philly Cheeseburger (RMB128) – Mike's ode to quite possibly the only thing Philadelphia is famous for, and for good reason.
The burger is not so much a patty, but rather thinly shaved pieces of raw brisket, tossed on a searing hot plancha grill alongside red and yellow bell peppers, all fried up together so the beef's edges ruffle and crisp.
A slice of provolone is melted on top, gluing the rest of the ingredients together inside a yielding brioche bun.
Image by Sophie Steiner/That's
Although the Bike Mike (RMB128) – Cuivre's gourmet take on the Golden Arches' Big Mac – is the antithesis to a list about "not your everyday burger," it still deserves a candid shout-out, as the surprise factor is just how uncanny the resemblance is to the iconic bite, while simultaneously making it better in every way possible.
Weekdays sees burger lunch specials from 11.30am-2pm, with fries and a soft drink included in the burger's price.
Cuivre, 1502 Huaihai Zhong Lu, by Wulumuqi Lu 淮海中路1502号，近乌鲁木齐路.
Diner’s Gold Standard Burger (RMB128)
When a Reuben meets a burger, and they love each other very much... well Diner's Gold Standard Burger (RMB128) is the resulting love child. A story of the birds and the bees.
Image by Sophie Steiner/That's
While Diner's Classic (RMB88) and Fun (RMB98) burgers are equally worthwhile, the Gold Standard is not for the faint of heart... or faint of appetite for that matter.
Essentially a Reuben sandwich atop a double smash patty burger, this hamburger offers pastrami, sauerkraut, caramelized onions, gruyère and spicy Russian dressing, along with all the regular hamburger fixings.
Image by Sophie Steiner/That's
We are talking glutton at its finest, straight down the gullet.
Diner, 145 Wuyuan Lu, by Wulumuqi Zhong Lu 五原路145号，近乌鲁木齐中路.
Eggsoul’s Soul Burger (RMB56)
Eggsoul's Soul Burger (RMB56) is for those who are low-key trying to consume a week's worth of calories in one sitting.
The plush, slightly sweet bun; the mountain of Japanese-style, runny scrambled eggs; the melted cheese; the soft caramelized onions; and the creamy heat from homemade 'soulracha' sauce – a mayo-based play on Sriracha.
It all reminds us of the omni-textured Shake Shack burger that feels like biting into a cloud.
Image by Sophie Steiner/That's
Until you hit the meat.
It's firmer, the meat quality noticeably lower – more on par with a McDonalds patty – although less fatty. It tastes like the suburbs. Like it went to private school.
It doesn't have panache, is what we're saying.
Surprisingly, the beef itself isn't overly greasy and is more substantial than we would have guessed for the price. Overall, it's a fine option if you find yourself burger-hangry in TX Mall, but is it worth going out of the way for?
Probably not.
Eggsoul, 1/F, Youth Energy Center, 523 Huaihai Zhong Lu, by Yandang Lu 淮海剧汇1楼, 淮海中路523号, 近雁荡路.
Fat Cow’s Cow-Ard You Chicken, Don't Be a Pig Burger (RMB125)
A Frankenstein of a burger, Fat Cow's Cow-Ard You Chicken, Don't Be a Pig (RMB125) burger is like a turducken monstrosity, but with different meats. Rounding up the entire farm, you're crushing chicken, beef and pig all in one go.
Mad props, you carnivore crushing hulk.
Image by Sophie Steiner/That's
One fried chicken patty (just wait, we know the rules that chicken alone doesn't count as a burger) is piled atop a beef patty, layered with strips of bacon, caramelized onions, grilled mushrooms, cheddar and a lashing of Fat Cow secret sauce.
One bite, and an avalanche of filling flows from between the two buns down your hands, coating each finger in molten meaty goodness.
It's not the most structurally sound sando the world has ever seen, but getting half of it all over your face is – well – half the fun.
Gangnam Cow Burger (RMB74), Image by Sophie Steiner/That's
Fat Cow offers nearly 20 burger options to choose from, with flavor options traveling from Mexico to Greece to France to South Korea (yup, you will find kimchi on a burger).
Scan QR code for multiple Fat Cow listings...
Kilo's Sea Urchin Wagyu Burgers (RMB108)
Speakeasy-style Japanese izakaya Kilo offers more than just the standard binchotan-grilled yakitori and curated sake menu, it also sports some pretty buzz-word heavy plates.
Like the Sea Urchin Wagyu Burgers (RMB108).
Image by Sophie Steiner/That's
Two mini meatball-thick Wagyu beef sliders are egregiously topped with creamy sea urchin that melts into the meat like a buttery sauce. Atop that, glistening beads of caviar pop with added briny salinity.
The addition of a fresh perilla leaf and a dot of nose-tingling wasabi make these Japanese-inspired sliders equally addicting and indulgent.
Kilo, 2/F, 595 Wuding Lu, by Xikang Lu 武定路595号2楼，近西康路.
The Rooster's Venison Burger (RMB60)
A Shanghai institution, The Rooster recently relocated to the old sister-venue Perch's digs on Jiangning Lu. But, have no fear; all of the insanely good deals (and good vibes) remain.
As for the burgers, there are the usual suspects, and the coveted fried chicken burger (read: fried chicken sandwich), but what caught our eye and snagged itself a spot on this here lineup is the Venison Burger (RMB60).
Image by Sophie Steiner/That's
This bad boy is made from New Zealand ground venison, and topped with cheddar cheese, bacon, onion and tomato. The venison meat is slightly gamier, but much leaner with a higher protein content, so you can get your bulk and hulk on practically guilt free.
But get this: every Monday sees buy-one-get-one-free from 3pm to close on all burgers and fried chicken sandwiches, and some quick back-of-the-napkin math reveals that is just 30 rambos a pop.
That is a deal you just cannot afford to not take advantage of – they are basically paying you to eat this burger.
See y'all at The Rooster on Monday. You're welcome.
The Rooster, Room 107, 445 Jiangning Lu, by Wuding Lu 江宁路445号107室, 近武定路.
Shanghai Love’s Signature Steak Sando (RMB108)
If it’s a greasy burger and fries you’re after at Shanghai Love, that ship sailed with the closing of White Castle...
But!
As an ode to the fast food chain, the menu bestows on us a souped-up alternative – one that sits at the unexpected cross section of indulgent and trashy, sandwich and burger – the Shanghai Love Signature Steak Sando (RMB108) (previously known as the Ode to White Castle).
Image by Sophie Steiner/That's
One hundred grams of thick-cut tenderloin is breaded and fried katsu-style, slathered in a tamarind glaze, flanked by creamy cabbage slaw and nestled inside plush Japanese milk toast. It's excess at its finest, a worthy accolade to burgers of the world.
Shanghai Love, 221 Maoming Bei Lu, by Weihai Lu 茂名北路221号，近威海路.
So Mezze by Pasha's Lokum Burger (RMB108)
The newest spot in Pasha's food empire, So Mezze, located in Shankang Li, offers mezze style Turkish-inspired 'tapas' – small plates made for sharing – paired with super affordable wine from around the globe.
The majority of the menu is light and fresh, with many dips and nibbles, ideal for picking at with a glass of wine in hand.
The exception is in the burgers – each one more of a Frankenstein-esque monstrosity than the last; recipes that could only have been thought up by a mad scientist.
Image by Sophie Steiner/That's
While the Tomahawk Burger (RMB138) is dramatic in cheddar heft (it pools over the edges like cheesy curtains, parting to reveal the main show – 250 grams of sliced tomahawk steak) what stole our attention even more was the Lokum Burger (RMB108)...
Image by Sophie Steiner/That's
Sliced beef filet is roasted in butter and the world's most excessive calorie-for-bite ingredient, bone marrow.
Next, the burger is topped with pastirna, a Turkish-style 4-6-week air-cured beef seasoned with a paste made from cumin, fenugreek, garlic and hot paprika. With marbling similar to Italian bresaola, the thicker cuts are velvet-like – almost creamy – with a potent spice finish.
Cheddar cheese, caramelized onion, tomatoes and lettuce round out the mix, on a toasted sesame seed bun.
So Mezze, 358 Kangding Lu, by Shanxi Bei Lu 康定路358号, 近陕西北路.
Will’s Lobster’s Maine Lobster Burger (RMB103)
Not all 'Not Your Everyday Shanghai Burger' experiments pay dividends.
The ‘100% Australian Angus Beef Patty’ – as the menu describes the Will’s Lobster's Maine Lobster Burger (RMB103) – is a watery, grey round of meat without even a measly fleck of salt.
Patty aside, the over-processed cheese adds zilch... and the same goes for the limp lettuce, mealy tomato and dense bun that makes up 75% of the burger meal.
Image by Sophie Steiner/That's
Many a Shanghai venue is guilty of erroneously throwing luxury ingredients on a dish to charge extra (and make it more appealing to a certain target audience) and this is exactly the case here.
Adding a few grams of lobster meat atop an uncompromisingly uninspired burger does not make it better.
Will’s Lobster, 358 Kangding Lu #101, by Shanxi Nan Lu 康定路358号1楼101室，近陕西南路.
Yugo Grill’s Not a Burger (RMB75)
A pljeskavica – a Yugoslavian burger patty – is the national dish of Serbia, and the signature item on Yugo Grill's menu.
Mixing together New Zealand beef chuck – which has a slightly higher fat content for more flavor – with 10% local pork, the meat is marinated for 48-72 hours in a secret blend of spices.
Image by Sophie Steiner/That's
The Gourmet Burger (RMB90) is a pure behemoth – a 350+ gram patty mixed with chunks of cheddar and smoked bacon, which is then grilled over charcoal.
For those lacking a bodybuilder's appetite, there’s also the more modest Not a Burger (RMB55/small, RMB80/big), which doesn’t have the cheddar and bacon mixed into the patty.
Image by Sophie Steiner/That's
Toppings are a 'choose your own adventure' sitch – running from regulars like sliced tomato, lettuce, cabbage and raw onions to Yugoslavian traditional sauces like kajmak (unripe, sour spreadable cheese that tastes like a cross between cream cheese, feta and sour cream), tartar sauce (Yugoslavia’s version of tzatziki, with the addition of rosemary), urnebes (slightly piquant cow’s milk cheese) and a fiery tomato, paprika and chili-based sauce.
Yugo Grill, 365 Kangding Lu, by Shaanxi Bei Lu 康定路365号，近陕西北路.
A Note From the Author...
There are numerous other 'Not Your Everyday Shanghai Burgers' on my radar that still offer that shock factor element of surprise I crave at this point to get through my day, but, for personal reasons (okay, fine – my pants not fitting anymore) I have chosen to skip this time.
Namely Cheers Burger's entire menu – be it the Yunnan Burger (RMB65), the Dongbei Burger (RMB65) or the Foie Gras Burger (RMB115) – topped with more than 80 excessive grams of goose liver.
Or Grinder's Durian Burger (RMB65). Not trying to throw shade on durian, nor yuck other people's yum – but I don't love you all enough, dear readers, to eat a burger centered around an ingredient whose aroma could knock out an entire airport.
That said, most likely – after a few extra salads – I'll feel up for the challenge for Not Your Everyday Shanghai Burgers Round II.
Get ready – it's coming...
Got a favorite not-your-everyday-burger spot you’d like to see featured in our next roundup? Feel free to share the deets to sophiesteiner@thatsmags.com.
[Cover image by Sophie Steiner/That's]
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