I’ve been inundated with news about hamburgers of late. First I’ve been getting e-mails about Hardee’s new hamburger. If you haven’t heard about it, it’s a 1420 calorie montrosity. It holds two-thirds of a pound of beef (664 calories), three slices of cheese (186 calories), four pieces of bacon (150 calories), mayonnaise (160 calories), butter (30 calories) and of course a bun (230 calories). This, my friends, is a prime example of too much of a good thing.
The idea of eating that much in one sitting, most of it meat, makes my heart hurt. Obviously this burger is bad for you. We didn’t need the news organizations who have reported on this have with the nurtitionists to tell us that. Part of me wants to think that this is simply a marketing ploy to pull customers from McDonald’s, who have gone out of their way to make themselves appear more “health conscious“. By selling a product that caters to our baser instincts, it becomes not much more than food pornography. Of course, Hardee’s most recent Ad sort of feeds into that mindset.
But hey, I’m not one to judge. But I do wonder how these marketing people can sleep at night. Perhaps they don’t. That would explain their thirst for blood.
On the other side of the hamburger aisle of the aisle, I came across a few folks trying to make hamburgers something more than what it is. First from An Obsession with Food, we have Derrick adding fat from foie gras duck to his ground meat in order to make a tastier burger. Then, later that evening, I had a hamburger from a restaurant made entirely of Kobe Beef.
Part of me was thrilled about these developments. Derrick is obviously a food freak (and I mean that in the best possible way…but if you’re grinding your own chuck and adding duck fat…you’re a freak), and the place where I was eating last night was a bit upscale. I probably wouldn’t give it a second thought. But the burger I ate was prepared so sloppily, and without thinking that am I rethinking my position.
The burger I ate last night was big and sloppy, mostly meat, and a very little bun. The taste of the bun was almost non-existant. Look, I have no issue with trying to improve a good thing, but using Kobe Beef, and not considering the bun is blasphemous and almost insulting. It’s an excuse to charge twelve dollars for a 6 dollar meal. When I have a burger, I don’t want to taste just meat, or just bun…there has to be a proper meat to bun ration. And if you’re using Kobe Beef, what’s to stop you from using a freshly made bun? Instead, the meal came across as pretentious and patronizing.
It’s moments like this that I realize that I think about food way too much.
I do want to try Derrick’s concoction tho’…It sounds wonderful!