Steak-grade burger joint with customizable doneness opens on July 14 / Starting at NT$145 per order

▲ Burger Ray’s signature burger allows customers to choose doneness and customize toppings.

Reported and photographed by Huang Shiyuan, Taipei

Many burger joints use Choice-grade steak beef, but Burger Ray, set to open on July 14, is Taiwan’s first where the meat is ground on-site after customers enter and they can choose their preferred level of doneness—rare, medium, or well-done—as well as customize toppings and sauces. Alongside its signature burger (beef), Burger Ray—which sells only burgers—also offers a special Southeast Asian pork burger, pan-seared seafood burger, “Heart Attack” burger, and mushroom-quinoa burger, totaling five flavor options.

The founders of Burger Ray, Yan Hong (aka Ray) and Ginger, are no small names—they both graduated from the California Culinary Academy and are disciples of steak master Deng Youkui. Yan Hong (aka Ray), who previously worked in high-end restaurants in Thailand, is described as Taiwan’s Gordon Ramsay.

▲ The patties are all made to order and take no more than 30 minutes to prepare.



▲ A prepared burger patty.

Although they’re selling an affordable everyday food—burgers—Yan Hong and Ginger are meticulous about ingredients. The burger patties are made from a 2:8 lean-to-fat ratio of Choice-grade beef shoulder and brisket, and are ground and cooked on-site in a temperature-controlled glass-enclosed room. From grinding to cooking to serving, the process takes no more than 40 minutes. It’s precisely because they use Choice-grade beef, grind it on-site in a controlled environment, and finish cooking within 40 minutes that they can offer rare, medium, and well-done options.


▲ Topping bar, where customers can customize toppings (only available for the signature burger).

Only the signature burger allows customers to choose doneness and add their own toppings and sauces; for other flavors, adding custom toppings may alter the taste. There’s a “free topping bar” with options like iceberg lettuce, romaine, butterhead lettuce, salsa, diced onions, onion rings, tomatoes, and pickles, plus five sauces—Mexican meat sauce, French spicy mayo, BBQ sauce, cheese sauce, and teriyaki sauce—for customers to create their own perfect burger.

Despite being an affordable eat, Yan Hong and Ginger don’t skimp on ingredients or flavor. Aside from using Choice-grade beef, most sauces are homemade—even the chili sauce is roasted and hand-peeled (Ginger says she wears two gloves each time to avoid burning her hands). Ingredients like diced onions and cucumbers are also hand-chopped, as machine-chopped versions lose some flavor. Their restaurant processes are also evident elsewhere, such as blanching scallops, white shrimp, and red snapper with bay leaves, white wine, and peppercorns to remove any fishy taste.


▲ Mushroom-quinoa burger, suitable for lacto-ovo vegetarians.

Considering the growing number of vegetarians, Burger Ray also offers a veggie burger—but it’s not just pan-fried king oyster mushrooms. Instead, it uses trendy quinoa mixed with chopped vegetables, stir-fried, then combined with Parmesan, egg, and spices to form the patty.

The shop also has a uniquely named burger: the “Heart Attack” burger. Why the name? Because it’s packed with luxurious, ultra-rich ingredients like duck liver, truffles, and beef. Priced at NT$400 solo or NT$450 as part of a set.


▲ Heart Attack burger.


▲ Pan-seared seafood burger.


▲ Special Southeast Asian pork burger.

Burger Ray
Address: No. 250-4, Section 4, Zhongxiao East Road, Taipei City
Phone: 02-8771-5811
Hours: Mon–Thu 11:00–21:00; Fri–Sat 11:00–23:00; Sun 11:00–21:00
Price: Burgers start at NT$145 each