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2010-01-01
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Yes its another pretentious, not exceptionally well done ANGUS burger (using Australian Angus Beef, which is sometimes underrated - depending on whether u use Grade 3 or the normal Grade 1-2. ).Burger King certainly won't give BLT Chef Laurent Tourondel's Certified Angus Burger a headache... but its horses for courses. A Macdonald's Quarter Pounder when done exceptionally well on the rare occasion, despite using similar Aussie Beef, has better beef taste and also is thicker or juicier! But th
Burger King certainly won't give BLT Chef Laurent Tourondel's Certified Angus Burger a headache... but its horses for courses. A Macdonald's Quarter Pounder when done exceptionally well on the rare occasion, despite using similar Aussie Beef, has better beef taste and also is thicker or juicier! But that's hard to come-by, unless you're like me and always insist on ordering a freshly prepared one - EXTRA HOT!
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The CLASSIC STEAKHOUSE BURGER - with Tomato and Lettuce and A1 Sauce, plus a tonne of pre-fried Onions, was quite dry in the middle and lacking a Flame-Grill taste it promised... The pattie meanwhile was surprisingly not pre-formed with Circular Moulds, its irregular edges suggestive of a smashed burger pattie in design, squashed down from a ball form. Or was it presented this way deliberately, just as McDonald's Mc-Nuggets are deliberately formed as irregular shapes, but if u eat enough of them you'll finally notice it only has 6 shapes in total and still pre-moulded?
MUSHROOM SWISS STEAKHOUSE BURGER on another occasion fared slightly better. For some reason, discounting the canned pre-sauteed mushrooms' moisturizing contribution, the pattie was more moist this time but still not juicy, since pre-ground mince from the butcher/supplier aren't meant to be cooked to below 100% Well-Done anyway, due to risk of E-coli. (JACK IN THE BOX death incidents is a good example!) There's why specialist burger shops have an inherent advantage! I actually managed to enjoyed this somewhat, I guess since it was politically correct in seasoning and texture despite being a bit thin and not juicy. At least - its better than the majority of Hong Kong-nised burgers which has little beef taste or are grittily full of tendons. I still remain yet mystified as to why people could even eat the ultra oily and slightly sweetened burger served at 时新 in Hunghom, nor the Shake'em Buns which has deteriorated recently!
For now, Burger King @ this price range, remains a close 2nd behind McDonald's Quarter Pounder on a very good day....
As for higher end burgers - there really isn't a comparison. There are probably a lot more choices around for me to explore yet! So far, McSorley's, BLT and Outback Steakhouse from memory are pretty acceptable!
张贴
