June 4, 2009

The 5 most expensive burgers in America

Oh how the other half live! Here I am writing tweets, blog posts and newspaper articles about how to holiday/eat/drink and basically have a wild old time on a recession budget, when this Top 5 list of the most expensive hamburgers in the world lands in my inbox.

New York burger

The Douche Burger was sold at 666 New York

So just in case you have pots of cash sitting about and can’t think of a single thing to spend it on, or if you’re pressing your nose on the glass trying to just catch a whif of these burgers – this one’s for you.

1. Can you believe that Burger King does a US$186 burger??! It’s made of wagyu beef (cattle that are grain fed and apparently massaged instead of exercised so they have loads of fat!) This one comes garnished with white truffles, then is prepared in Cristal champagne and Pata Negra prosciutto of Italy. It’s available on Wall Street (for those high-flyers who didn’t invest in property or cars, clearly).

2. Again on Wall Street (nice to know someone’s making money!), the Richard Nouveau burger only weighs 10 ounces and is topped with black truffles, seared foie gras, aged Gruyere cheese, wild mushrooms and flakes of gold leaf (ahh there you go) served on a brioche bun. Expect to part with US$175.

3. This one was created at Old Homestead Steakhouse in Boca Raton, Florida in 2006. It’s a combo of 3 kinds of beef: American Prime, Japanese Wagyu and Argentine. Enjoy this baby with Chipotle ketchup made with truffles and champagne and be satisfied knowing that $10 of your US$125 goes to the Make A Wish Foundation.

4. The FleurBurger 5000 is whipped up in a French restaurant in Las Vegas’ Mandalay Bay. It is made of wagyu beef and foie gras (the often banned liver of a goose or duck). It too is topped with black truffles and is yours for the bargain price of US$75.

5. The ultimate expensive burger is appropriately named the Douche Burger sold for $666 at 666 New York. The cheeseburger features a Kobe beef patty wrapped in gold leaf, foie gras, caviar, lobster, truffles, imported aged Gruyere cheese, melted with champagne steam, a kopi luwak barbeque sauce and Himalayan rock salt.

About Megan Singleton


Hi, I'm Megan Singleton and I'm the word slinger of this blog as well as on radio every week and a few newspapers and mags from time to time. I set off on this travel blog malarkey 17 years ago and I've pretty much always got a suitcase half packed (or half un-packed!)I'd love you to join me on Facebook or Twitter and sign up for monthly newsletters if you want loads of travel tips, advice and deals!

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