Manny Calavera
Distinguished Member
- Joined
- Apr 15, 2006
- Messages
- 2,630
- Reaction score
- 5
http://blogs.guardian.co.uk/food/200...95_burger.html
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.