Thursday, June 22, 2006


$100 doesn't get you much when it comes to hamburgers these least, not when it comes to an ultra-swank, three-types-of-beef burger from some steakhouse in Florida, only open to members of a stupendously expensive resort club.

You can either blow $100 bucks on a few dozen cheeseburgers from Maccas, or you could lash out for one serving of the "Beluga Cavier Of Sandwiches."

So whadda you get for your $100?

A 20-ounce, 2.5 inches thick mound of meat, bringing together American prime beef (from Texas), Wagyu/Kobe beef (from Japan) and Argentine cattle.

Here's how the chefs put the burger together :

...workers sliced the meat into two-inch cuts and pressed them into a grinder, producing a velvety red and white pile of ground beef. Each saucer-shaped mound was sauted without seasoning in a pan with grape seed oil for about five minutes on each side before being finished in an oven at 375 degrees.

"We let the meat do all the talking," said assistant chef Joseph Galison. "You really don't need to add any spices at all."

The bill for one burger, with garnishing that includes organic greens, exotic mushrooms and tomatoes, comes out to $124.50...
You've got to be a member of the club to get your mouth around that burger, but if you're in New York City, and you want to throw away $120, go to the DB Bistro Moderne and order the Double Truffle Burger.

Mmmmm, indulgent...

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