Mega-Tomago! 185-Pounder! Yes, The World’s Craziest Burgers!

Behold the mighty burger. This is from The Counter in Los Angeles – where you can build your own, adding everything from grilled onions to black olives, shredded carrots and chipotle mayonaise…just for starters.

Trolling the internet today, I found the following examples of burgers gone wild – some old, some new – some attributable, some not – but all worth exploring!



BEHOLD THE MEGA-TOMAGO BURGER!

This burger from Japan was sold at McDonald’s…yes, read it again: from McDonald’s! Thanks to a great website:

http://www.mightysweet.com/mesohungry/

I found this picture…this is a really fun site all about food – of all kinds not just crazy stuff. He has a great post on “fried pies”…but what drew me to it was the tamago burger, a McDonald’s creation being sold in Japan.

The Mega-Tamago from McDonald’s in Japan is a slightly altered Double Big Mac with one meat patty replaced with an egg patty, and some bacon added…note the perfect fried egg look – based on how McDonald’s cooks eggs in the ramekin…of course you can make this at home, but then you wouldn’t be able to wander Tokyo streets like these:

TOKYO NIGHTS! TOKYO BURGERS!

McDonald’s showcased another new burger recently:

This is what McDonald’s is selling in China – their “chinese burger”, the unique aspect of this being that it is topped with mashed potatoes. I’m all for that, as I like to put french fries on top of my burgers…is this any good? Go to China and let me know!



THE BLUEBERRY VENISON BURGER!

Bon Appetit had this article and pictures showing the Blueberry Venison Burger…the article was a couple of years old, and also focused on Ted Reader, an award-winning chef, author, and product developer. He is the author of several cookbooks, including The Art of Plank Grilling, and Sticks and Stones, which was awarded the Silver Medal in the Cuisine Canada 2000 Culinary Book Awards. Ted is a native of Paris, Ontario, and is a graduate of George Brown College’s Culinary Management Program. Ted appears regularly on radio and TV, where he is known as the “BBQ Guru.”

As part of the publicity campaign for this book, Reader attempted to break a world record for the world’s largest hamburger. On May 8 in Toronto, Reader and 10 assistants cooked a 300-pound hamburger on a specially-made Napoleon Grill (it had a built-in hydraulic fork lift that flipped the burger during the cooking process). With bun and fixin’s, the final weight was 590 pounds, easily besting the standing record of 164.8 pounds. However, the Guinness Book of World Records states that the world’s largest hamburger must be commercially available (i.e., offered for sale publicly on a regular basis) and thus Guinness continues to list Mallie’s Sports Grill & Bar in Southgate, Mich., as the record holder, although Reader has said his behemoth will be made available on his catering menu.



Mallie’s Record Breaking Burger!

OK, let’s talk BIG! Mallie’s Sports Bar and Grill in Southgate, Michigan sells the world’s largest, commercially available hamburger, weighing approximately 185.6 pounds. The restaurant advises that customers call at least 24 hours in advance, and can opt to have it delivered for US$2,000 or served in-store for US$399. Named the “Absolutely Ridiculous Burger”, the hamburger takes approximately 12 hours to prepare and usually requires three people to flip the burger patty.

Nothing makes a burger look big than to have a small child sit next to it. Here are more details from their website:

This Burger weighs in at 185.6 lbs and requires 4 grown men to move it to the oven where it cooks for 14 hours.120 lbs of ground beef is placed between 2 custom made buns each weighing in at about 20lbs. When it’s finished cooking its topped with 30lbs of toppings including lettuce, tomatoes, cheese, onions, bacon and pickles.



The Frenchie!

Here is another burger I found online, this one from DBGB Kitchen and Bar in New York.

This burger is made with 3 blends of top quality beef; round, chuck roll, and chuck tender. Short rib is used to hold it all together. A 6 oz patty is grilled and topped with pork belly, arugula, sweet tomato-onion compote and Morbier cheese. Placed atop a butter brioche bun and served with cornichons, French Mustard and crispy fries.

Sold!



MEATZZ-ALL-BURGER-PIZZA!

Back to the Bon Appetit article, and a nice looking idea: use a large beef patty as the crust, and load it up with pizza toppings…the meat pizza. Easy to do if this is your thing…and if you get cold:

Cuddle up in your burger bed and dream of meat…goodnight!



Categories: BACON, cookbooks, Food, Food Review, Hamburgers, London, Recipes, Restaurants, Tokyo!, Travel, Travel Memoir, Uncategorized

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  1. Deep Fried Big Mac! “Maharaja Mac”! Big Mac Sushi Too! Wild McDonalds Mashups! | johnrieber

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