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June 21, 2006
I would gladly pay you Tuesday, and Wednesday, and...
(Photo: Yahoo)
... For a $100 burger today:
The burger debuted Tuesday at the restaurant in the Boca Raton Resort and Club, where a membership costs $40,000 and an additional $3,600 a year."We've never had a hamburger on our menu here so we really wanted to go to the extreme," restaurant owner Marc Sherry said, calling it "the most decadent burger in the world."
At about 5 1/2 inches across and 2 1/2 inches thick, the mound of meat is comprised of beef from three continents - American prime beef, Japanese Wagyu (Kobe) and Argentine cattle.
Okay, it's probably great, but geez, it doesn't even come with a Coke! I've seen places that have a $100 deal, but it's a burger with a bottle of Dom Perignon. That's more like it.
Ever had Kobe beef? What's your favorite burger? Mine includes Survival Spice™, of course...
Posted by The Pragmatic Chef at June 21, 2006 4:25 PM
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Comments
OK, I know I'll be shunned from this site, but I pretty much hate beef. I crave a burger about once a year, and then it's the skinniest, most burnt-beyond-recognition burger that Steak 'n' Shake can whip up.
So this uber burger just makes me want to hit it with a sledgehammer.
I'm a meatist.
Posted by: Julie at June 22, 2006 2:32 PM
HERETIC!!!!!!!
Naw, just kidding. But really, once a year?? Wow.
Posted by: the pragmatic chef™ at June 22, 2006 2:34 PM
Hey,
Dr. Jones at Five Pints blog doesn't like beef either. Just wants it to go away. I'd eat it more often, but a good steak or roast ain't cheap. Thank the meat gods tri-tip isn't a bank roll.
My wife sent me the 100 dollar burger link early this morning. While I look forward to a good burger, that's just plain stupid. It's also stupid mixing all those meats together. You'd lose the wonderful flavors and textures of each.
We're having pork chops fer dinner. And brother, in this 80 degree weather it's all about the grill. I need a tv outside.
Biggles
Posted by: Dr. Biggles at June 22, 2006 3:19 PM
HA!!! I mock your 80 degree weather. I sure am reluctant to run the oven in the house for any length of time during the summer, though. Which limits what I've been cooking for dinner lately- lots of fajitas and whatnot using what's in the fridge, because I'll be traveling again next week.
Posted by: the pragmatic chef™ at June 22, 2006 3:25 PM
I'm a burger junkie, so I'm curious about that meat combo. I'd want it to be smaller though.
Posted by: Chris at June 25, 2006 9:04 AM