Closed Permanently

Thank you everyone for 4 great years.

The Redbeard Knows Burgers

We've been working on this project for a long time now. Testing out different types of beef, different blends of beef, different grinds of beef, different ways of cooking the different blends and the different grinds of beef, the list goes on. Finally we found some American Red Label and Angus cuts that opened up in our mouths and had us moaning and groaning in pleasure. We knew we were on to something.

You see, a burger needs to start with the beef. Sure, you can dress up some ordinary beef with fancy toppings that obscure its questionable origin, and you can also put a pig in a dress and take it to the prom. A real quality hamburger should be so good that you would crave it naked and unadorned.

"It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire."

Julia Childs

Now don't get us wrong, we're going to accent our delicious cuts of American Red Label and Angus beef with all sorts of delicious condiments and toppings that you won't find anywhere else in Chengdu. We do a homemade wine reduction that will change your religion; an onion jam that will make you re-examine all your life choices up until this point if they haven't included onion jam; and I haven't even gotten started on our slow-cooked chili.

But the point is, we started the way every burger should, by just focusing on the beef.

“Rock and roll is the hamburger that ate the world.”

Peter York

Redbeard Burgers was born out of a mad desire to create the best hamburgers possible, in an authentically friendly and casual American environment, as well as to finally eat a decent burger ourselves.

A little background on us, and why our food is so awesome.

Nick hails from Tahlequah, Oklahoma, which no one can locate on a map. His interests include weightlifting, martial arts, and being WAY too into movies for his own good. He loves eating good food and drinking good beer while listening to good music, so as you can see, he has created his own personal Valhalla here in the ‘Du. Nick’s food traditions are strongly influenced by his Italian grandmother and his mother, Mona, the former who taught the man how to make a damn fine red sauce and how to cook beef, and the latter who taught him everything else he knows. He is deeply, passionately and abidingly in love with hamburgers, and has spent many years worshipping at their alter in pursuit of perfection. All our friends back home knew to come over when Nick whipped out the grill. His father once described Nick eating a hamburger as ‘meditative and blissful’, which is pretty accurate. Nick’s mission is to create delicious, succulent and unpretentious food in a personal and welcoming atmosphere. Nick is also a videographer and photographer, so the awesome photos that you see on our website are his doing.

"Man who invented the hamburger was smart; man who invented the cheeseburger was a genius."

Matthew McConaughey

"I eat a cheeseburger with French fries almost every day."

Cameron Diaz

Redbeard Burgers Menu

"I can't be on the cheeseburger diet all the time."

Bobby Flay

"Looking hard for a drive-in
Searching for a corner cafe
Where hamburgers sizzle on an open grill night and day
Yeah, and the jukebox jumping with records back in the USA"

Chuck Barry

“I always want to find the best burger in town.”

Dennis Quaid

“In the States, you can buy Chinese food. In Beijing you can buy hamburger. It's very close. Now I feel the world become a big family, like a really big family. You have many neighbors. Not like before, two countries are far away.”

Jet Li