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From: Upstate NY
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Most expensive hamburgers in the world
http://most-expensive.net/burgers-world
When you have too much money and a regular $4 hamburger just wont do
When you have too much money and a regular $4 hamburger just wont do
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As the last guy said
The owner of the food truck, Franz Alique has this to say about the worlds most expensive burger, It consists of a fing burger filled and topped with rich people st.
Most of the burgers are 'reasonable' prices for what they have on them.
Still to date, the best burger I have ever had was a Kobe Burger at Zinburger in Tucson, AZ. Though it was 'american kobe' so it dien't break the bank, it was only $14 and SOOOOO worth it! It is so tender it melts in your mouth, and makes a mess in your hands, a delicous mess.
The owner of the food truck, Franz Alique has this to say about the worlds most expensive burger, It consists of a fing burger filled and topped with rich people st.
Most of the burgers are 'reasonable' prices for what they have on them.
Still to date, the best burger I have ever had was a Kobe Burger at Zinburger in Tucson, AZ. Though it was 'american kobe' so it dien't break the bank, it was only $14 and SOOOOO worth it! It is so tender it melts in your mouth, and makes a mess in your hands, a delicous mess.
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From: Thomaston, CT
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American "Kobe" is called Wagu. The reason it's more affordable is because it originates from Kobe crossbred with American cattle to create a similar finished product in the meat quality. Though it's not exactly the same, it is pretty damn delicious on a way more affordable and "easy to swallow" price! Any burger over $10-15 is going to be out for me. No matter what cow it comes from, it's still the left over, to tough to use for anything else stuff left on the carcass that would otherwise get tossed.
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I had a $75 Kobe burger at Flip a few years back. It was okay, but (and sadly) by far their steak tartare burger was far superior.
Also of note, the d'lux was pretty good, if you like foie gras; and the tuna tartare, if you want to consider it a burger, was so good it blew my mind.
http://www.flipburgerboutique.com/menu-2/
And yes, if you look at the menu there is a milkshake made with a slab of seared foie gras, it's so far beyond amazing there are no words.
Also of note, the d'lux was pretty good, if you like foie gras; and the tuna tartare, if you want to consider it a burger, was so good it blew my mind.
http://www.flipburgerboutique.com/menu-2/
And yes, if you look at the menu there is a milkshake made with a slab of seared foie gras, it's so far beyond amazing there are no words.
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That flip place seems a lot like Zinburgers, a upitty burger 'boutique'. Those do seem like interesting shakes though. Never had steak tartare, just not worth the risk IMO.
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I love good cheeseburgers, but...
Kobe beef (神戸ビーフ Kōbe bīfu?) refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.
Kobe beef is also called "Kobe niku" (神戸肉 lit "Kobe meat"?), "Kobe-gyu" (神戸牛?, lit Kobe cow) or "Kobe-ushi" (神戸牛?, lit Kobe cow) in Japanese.[1]
Despite many American beef products being labeled Kobe, authentic Japanese Kobe beef is not available for sale anywhere outside Japan, with the exception of Macau[2] and Hong Kong[3][4].
Source: Wikipedia
The import of Japanese beef into other countries is also tightly restricted, the US in particular, where the sale of it is illegal due to restrictions put in place by the USDA regarding concerns about Foot-and-Mouth Disease found in some Japanese cattle in 2010.
Kobe beef (神戸ビーフ Kōbe bīfu?) refers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.
Kobe beef is also called "Kobe niku" (神戸肉 lit "Kobe meat"?), "Kobe-gyu" (神戸牛?, lit Kobe cow) or "Kobe-ushi" (神戸牛?, lit Kobe cow) in Japanese.[1]
Despite many American beef products being labeled Kobe, authentic Japanese Kobe beef is not available for sale anywhere outside Japan, with the exception of Macau[2] and Hong Kong[3][4].
Source: Wikipedia
The import of Japanese beef into other countries is also tightly restricted, the US in particular, where the sale of it is illegal due to restrictions put in place by the USDA regarding concerns about Foot-and-Mouth Disease found in some Japanese cattle in 2010.
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IIRC most non-JDM kobe is just Wagyū cattle hybrid with local animals.
It's still pretty tasty.
Not much risk if you're in a reputable restaurant. Most of the time the death-dinner time is so small that under chilled conditions many of the bacteria that are considered harmful don't have time to manifest. On top of that the vast majority of preparations include alcohol and/or lemon juice baths to kill bacteria before it can penetrate the surface. Not going to recommend trying this grocery store beef, but properly treated meat is no more dangerous than sashimi.
A good test, if your waiter doesn't know what blue steak is, don't try the tartare
It's still pretty tasty.
Not much risk if you're in a reputable restaurant. Most of the time the death-dinner time is so small that under chilled conditions many of the bacteria that are considered harmful don't have time to manifest. On top of that the vast majority of preparations include alcohol and/or lemon juice baths to kill bacteria before it can penetrate the surface. Not going to recommend trying this grocery store beef, but properly treated meat is no more dangerous than sashimi.
A good test, if your waiter doesn't know what blue steak is, don't try the tartare