This is a key component of a good gourmet burger, period-- no matter what country you’re in or how it is cooked. If that’s not done here, that would help explain why the quality is so hit-and-miss.
I was surprised to find that nobody mentioned my favourite vegan burger restaurant in Taiwan, URBN Culture in Xinyi District. But then I Googled to make sure I had the right details and found that it’s permanently closed! This is very sad news.
I picked up two sandwiches of their regular roast beef. One on a focaccia and the other on a croissant. My fav is the focaccia.
It was really good.
Rare, tender, thin sliced beef.
I had the short rib sandwich on a focaccia. The short rib was HUGE so it was plenty for two people. There was so much meat and it wasn’t all that expensive.
There’s a strange tendency among locals in Taiwan to call any kind of sandwich that is in a bun (as opposed to sliced bread) a “burger” regardless of whether there is an actual hamburger patty of any sort involved.
I generally recommend my students refer to those breakfast things as hanbao (i.e. use the Chinese word) rather than as hamburgers. Nothing wrong with the taste, but calling them hamburgers just feels wrong.
See the wiki(Chinese) for hamburger, it shows what you you say. There is a Hamburger photo sold by KFC (not sure if in Taiwan), so by this people would think hamburger can have any kind of things inside it. It is interesting to read the history of this food.