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$100 Hamburger

OK, I am bored. I read an article in NYT about pilots flying around the small airstrips in their planes around the country looking for a good lunch, they call it looking for the $100 hamburger, i.e. including fuel, etc.

Which brings me to: What kind of hamburger would you want for $100?

I would start with one pound of true and prime Wagyu beef, well marbles, hand minced like steak tartare, mix in one raw brown egg, salt and ground pepper to taste, seared on a griddle until just the slightest crust develops while the beef is still essentially raw. Capers, shaved black truffles, chopped eggs, minced bermuda onions on the side. Served on a nice buttered and toasted brioche, thick enough to contain the juices but not so thick as to overwhelm the meat, with sesame seeds of course and a hint of toasted garlic bits. Some mild cheese, if at all, to complement the beef and not overwhelm it. Arugula, Cherokee purple tomatoes on the side.

Frieten or poutine, I can't be sure. Chimay Bleue to accompany the feast. Oh, and a 911 call to the paramedics for my impending heart attack.

So what is your $100 Hamburger?

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  1. A pound of beef! Is that a misprint or are you Henry VIII?

    1 Reply
    1. re: annabana

      Hey, its my fantasy not my reality.

    2. 1/3 pound of ground chuck, seasoned with kosher salt and coarsely ground black pepper, grilled on a charcoal fire, and served on a nice fresh bakery bun with Duke's mayo, French's mustard, Heinz ketchup, some pickles, thinly sliced red onion, chopped lettuce and a slice of tomato. And $95 on the side, to go into my pocket so I could do this another 19 times in the future!!

      1 Reply
      1. re: steakman55

        steakman55,
        you rock!
        People make fun of me for enjoying all the goods: mustard, mayo, ketchup.
        I've gotta have a good and messy burger. Gotta have the pickles and oinions and lettuce too.
        I love your side of $95...always a great addition to any meal.

      2. ok, i have one:
        fatty-ish ground sirloin from a steer that was raised on delicious organic wildflowers, and finished with a blend of wild grains. hand grind the meat, and fry first on med, than low heat in butter that was made from a jersey milk cow who spent her life in the same farm paradise. fry covered until med.
        the best sea salt - that i have yet to even try - and a small amount of ground pepper. a toasted brioche bun with melted baby swiss. ok that still should be max $10, what a wonderful thing a hamburger is.

        1 Reply
        1. re: fara

          fara,
          your burger sounds wonderful. I would travel for that.
          yum.

        2. Why a brown egg? As far as i know the color of the eggshell has nothing to do with the taste or quality of the egg?

          4 Replies
          1. re: emilief

            I was wondering the exact same thing. I certainly can't tell any difference in taste (although, oddly, when I was a child, I swore up and down that I could and refused to eat brown eggs... I suspect I was just being fussy).

            1. re: emilief

              You are correct; the color of the egg is determined by the color of the chicken; specifically, its earlobes. White earlobes bring white eggs, red earlobes bring brown eggs, blue earlobes bring blue eggs. Yes, blue eggs. Check out an Araucana chicken's earlobes some time and you'll see what I mean.

              1. re: emilief

                "Brown eggs are local eggs and local eggs are fresh..."

                Any RI'er who lived there in the 70's, 80's can sing that.

              2. I've heard tell that Daniel Boulud has sold burgers for upwards of $100. Personally, I'm not enough of a connosseur to think past the $20 burger, and am still refining my ideals.