Rock-Hard Buns: Authentic "German Burgers" and Cuisine at Bodensee Kitchen
In the lead-up to our 2018 Beijing Burger Festival on Jun 16-17 at Galaxy Soho, our Rock-Hard Buns series will whet your appetite by taking a look at those vendors signed up to sling their wares at the veritable meat fest ahead.
Since its revamp last year, Bodensee Kitchen has occupied a special place in our heart, not only for their delicious German bread, but also for their maintenance of the excellent German, Austrian, and Swiss tradition of gulping down massive plates of meat, potato, cheese, and veg.
Favorite dishes from a recent visit include their beef roulade (RMB 126) made of sumptuous rolls of bacon filled with chopped veggies and paired with springy spätzle (soft egg noodles), pickled red cabbage, and covered in a rich grain mustard gravy. This is hearty cuisine at its best, and as a Dongbei-er, I can't help but be reminded of some of my favorite own childhood meals.
Their Alsace flammkuchen (RMB 78, pictured at top), what could be described as a Bavarian take on thin-crust pizza, is topped with sour cream, bacon, chopped onion and chives, and is lighter than that of its Italian or American contemporaries thanks to a crispy paper-thin base. While we were cleaning up the last of the crumbs, the manager described to us how the blistering of flammkuchen (literally, flame cake) is used by bakers to determine when a wood-fired oven has reached a suitable temperature to bake bread.
Bodensee's special Pretzelburger (RMB 98) couldn't be more German and is exactly what it sounds like: a pretzel bun, packing a bite worthy of its inclusion, is stacked with a juicy beef patty, cheese, bacon, sliced tomato, gherkins, onions, and paired with a leafy green salad and fries.
Below, we speak to Michael Paingt, co-owner of Bodensee about their special take on the beloved burger, and more.
In your opinion, what are the most important elements in making a great burger?
The best available imported meat (beef), well-chosen bread, unique secret sauce(es), a delightful amount of fresh vegetables, (tomatoes, gherkins, onions, salad), a balance between the ingredients, and a passionate chef who brings the love.
Tell us about your signature burger. Name three reasons why it’s unique and potentially the best burger in Beijing.
It’s a unique burger which cannot be found anywhere else. It has a secret sauce and seasoning, a unique pretzel bun made of real German flour, outstanding Australian beef, and a chef with an eye for detail.
What burgers and sides will you bring to our 2018 Beijing Burger Fest?
Our Pretzelburger with french fries.
What drink from your menu goes best with the burger?
Bitburger or Weihenstephan beer dark/light or crystal. Or a homemade elderflower lemonade.
Aside from your own restaurant's burger, what is the best burger you've ever had?
Timezone 8 in 798 Art District.
What foodstuff or condiment should, in your opinion, never sully a beautiful burger?
Pineapple.
Taste Bodensee's burger and 40 others at this year's Beijing Burger Festival. To buy tickets or learn more about what's in store, click here.
More stories by this author here.
Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photos courtesy of Bodensee Kitchen, Tracy Wang
