http://blogs.guardian.co.uk/food/200...95_burger.html
The buns are made using white truffle flour and dusted with quite a lot of pungent Iranian saffron - that's one heck of a flavour combination to wrap fairly subtle tasting meat in. Then there's the oven-dried Pata Negra ham, organic mayonnaise, pink Himalayan rock salt, more truffles and 25-year-old Modena balsamic vinegar. There are no chips, but the whole thing is stuffed with banana shallots fried in a tempura batter made using Cristal champagne. It's served with a glass of claret, on a china plate with real cutlery, which is all reminiscent of the only time I got upgraded on a flight and got served airline food but was allowed glassware.
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As Dan said, it was like eating the ortolan of burgers. The meat is Wagyu beef (which is something and nothing at the best of times) from Australia, which being just 2% fat has a further 20% Aberdeen Angus beef fat added to it. Admittedly I wouldn't know what a normal BK burger tastes like, but isn't the point of Wagyu its lean and very particular flavour? Also, it's cooked for four minutes and 50 seconds in an ordinary burger-grilling machine, which felt more than a little sacrilegious.The buns are made using white truffle flour and dusted with quite a lot of pungent Iranian saffron - that's one heck of a flavour combination to wrap fairly subtle tasting meat in. Then there's the oven-dried Pata Negra ham, organic mayonnaise, pink Himalayan rock salt, more truffles and 25-year-old Modena balsamic vinegar. There are no chips, but the whole thing is stuffed with banana shallots fried in a tempura batter made using Cristal champagne. It's served with a glass of claret, on a china plate with real cutlery, which is all reminiscent of the only time I got upgraded on a flight and got served airline food but was allowed glassware.
