The Two Hundred Dollar Burger King Burger!!!

http://www.comcast.net/data/fan/html/popup.html?v=773523642&pl=774819250.xml&plc=774819250&launchpoint=Cover&cid=fancover&attr=default_headline&config=/config/common/fan/default.xml

Burger King in England is selling a $200 burger with among other things truffles and onions made with champagne.....and it sells!!!
I include a link above for the video piece if you care to see a $2000 burger!!!!!Listen to the announcer's comment....is it still a "burger" at $200??

That link is not available to non-Comcast subscribers. Here is a link at CBS NEWS:
http://www.cbsnews.com/stories/2008/06/18/eveningnews/main4193240.shtml?source=mostpop_story

This time around, Burger King is using the promotion as a charity fund raiser for Help a London Child.

I'll just stick with the Whopper! I wonder how much it would be to add truffles?

Andrea

What do you drink with a $200 burger...Champagne???

I'm only charging 10 bucks for my Kobe burger. Time to raise prices!

quote:

Originally posted by blizzardstormus

I'm only charging 10 bucks for my Kobe burger. Time to raise prices!

A burger made with Japanese Kobe beef for $10? How do you do that?

We have a local cattle rancher who raises Wagyu (Japanese) cattle for domestic consumption. He & his crew eat at the restaurant quite frequently, and have even brought their Japanese counterparts to try Midwestern cuisine.
We were able to cut a sweetheart deal with his meat processor. I make more bottom line on my Kobe burgers than my regular burgers (ground by a local meat processor.)

Tonight, I ate a Kobe burger with sauteed portabella mushrooms. It was heaven!

Seems like your next step is a BPT made with Berkshire pork!

Brad

quote:

Originally posted by blizzardstormus

We have a local cattle rancher who raises Wagyu (Japanese) cattle for domestic consumption. He & his crew eat at the restaurant quite frequently, and have even brought their Japanese counterparts to try Midwestern cuisine.
We were able to cut a sweetheart deal with his meat processor. I make more bottom line on my Kobe burgers than my regular burgers (ground by a local meat processor.)

Tonight, I ate a Kobe burger with sauteed portabella mushrooms. It was heaven!

How big are your burgers?

Half-pound burgers.

Yesterday, we sold 9 of them to one table. It turned out to be the visiting Japanese business people checking on the quality of the beef. We passed the test.