Steak Master’s Protege Opens Burger Joint – First to Offer Medium Rare, Medium, and Well-Done Options

▲Burger Ray, a new burger shop where you can choose your preferred doneness, is founded by Ray Yen (a protégé of Steak Father Deng Youkui). (Photo provided by Burger Ray)

Reported by Huang Shiyuan / Comprehensive Report

Following in the footsteps of CaliBurger and Burger Fix, another specialty burger shop is set to open soon. Burger Ray, led by Ray Yen (a protégé of “Steak Father” Deng Youkui), is scheduled to commence operations on July 18. In addition to guidance from Deng Youkui, its standout feature is its steak-inspired concept — the burger patties are freshly ground and cooked on-site in a temperature-controlled glass chamber, making it the only place currently offering three doneness levels: medium rare, medium, and well-done.

At Burger Ray, you can customize your burger according to your taste preferences. From the bread and patties to toppings and sauces, everything is made in-house and cooked fresh. Using USDA Choice-grade beef, the patties are prepared to steakhouse standards with three doneness options: medium rare, medium, and well-done. Other options include pork, seafood, and vegetarian burgers. The buns are made from natural yeast at their in-house Ginger Bread bakery, available in brioche, multigrain, and ciabatta styles. The topping bar offers 11 ingredients such as lettuce, onions, and pickles, along with six sauces including French dressing, cheese sauce, and teriyaki. Customers can freely mix and match to create their ideal flavor combinations. For a more indulgent meal, there are also over ten premium add-ons such as pan-seared foie gras, truffle sauce, homemade German sauerkraut, butter mushrooms, grilled pineapple, special chili, and avocado spread. The signature beef burger at Burger Ray is priced at NT$195, and comes with fries and a drink.

Burger Ray
No. 250-4, Section ?, Taipei