funy pics - Part 2
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The Richard Nouveau
Wall Street Burger Shoppe, New York
Cost: $150
Until it shut down in 2011, WSBS actually served up two of their Richard Nouveaus per week -- a $150 burger created specifically to out-duel the DB Royale Truffle -- with gold flake-laced trufflle mayo spread atop its 10oz of Kobe, foie gras, truffles, 'shrooms, and Gruyere.
Le Burger Extravagant
Serendipity 3, New York
Cost: $295
From a NY spot known for appearing in the amazzzzzzing John Cusack/ Kate Beckinsale movie of the same name, LBE's got white truffle butter-infused Wagyu, smoked sea salt, cave-aged cheddar, shaved black truffles, Chinese Kaluga caviar, one fried quail egg, and a blini, and it's all held together with a diamond-encrusted gold toothpick, much like John Cusack's career.
The Douche Burger
666 Burger, New York
Cost: $666
Intended as a f-you to the rest of the expensive burgers with "rich people stuff" on them, The Douche Burger's quite possibly the most expensive food truck item in existence: a lobster-, truffle-, and caviar- topped, foie gras-stuffed Kobe puck that's slathered in champagne steam-melted Gruyere and doused with Kopi Luwak coffee bean BBQ sauce, then served in a gold leaf wrapper. The guy who sells it wears mink coats. Seriously, he does that.
Geez, I think some people miss the point of a burger. More crap doesn't equal better.
I can't like this but do agree, it's not funny. Concerning, alarming and scary, but not funny.Not funny at all.
Mmmm...this is a burger. Brioche bun, black angus medium rare, onions fried in butter and topped with bone marrow and a horseradish mayo sauce. Olive oil/rosemary/garlic seasoned fries.
Mmmm...this is a burger. Brioche bun, black angus medium rare, onions fried in butter and topped with bone marrow and a horseradish mayo sauce. Olive oil/rosemary/garlic seasoned fries.
That's more like it, but I gotta have blue cheese on my burger.
They have a bleu burger as well. I think it's loaded with bacon too.
Best blue cheese burger I had was in Minnesota, at a random spot that had buckets of beer and a bunch of different juicy lucys. It was crammed in the middle of a monster 1/2lb patty.
Best blue cheese burger I had was in Minnesota, at a random spot that had buckets of beer and a bunch of different juicy lucys. It was crammed in the middle of a monster 1/2lb patty.
You can't buy the kind of burgers I love. (Sigh!)
I dehydrate onions, peppers, celery, and mushrooms, and then grind them up together so it's a little rougher than coarsely-ground pepper. I keep this in a jar by the stove and add some when making hamburger patties. Besides adding its own flavor, it absorbs the fat as the burger cooks (fat has a lot! of flavor).
If I'm particularly ambitious (hey, it does happen, once in a great while), I'll use my hamburger press to make a thin patty, coat it with the mixture, add crumbled bleu cheese, another thin patty on top, and then it all gets smooshed together in the press. Absolute heaven!
I dehydrate onions, peppers, celery, and mushrooms, and then grind them up together so it's a little rougher than coarsely-ground pepper. I keep this in a jar by the stove and add some when making hamburger patties. Besides adding its own flavor, it absorbs the fat as the burger cooks (fat has a lot! of flavor).
If I'm particularly ambitious (hey, it does happen, once in a great while), I'll use my hamburger press to make a thin patty, coat it with the mixture, add crumbled bleu cheese, another thin patty on top, and then it all gets smooshed together in the press. Absolute heaven!
Yeah, and if it's served with a knife so you can cut it into pieces that fit in the mouth, there is just no point to a burger at all. They're meant to be picked up and eaten.
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