Tag Archives: burger


McDonald’s New Black & White Burgers in Hong Kong

McDonald’s Hong Kong is suiting up with limited time “Black and White Burgers.”

The Black Burger features a bun fashioned from black squid ink with white sesame seeds, two beef patties, mashed potatoes, lettuce, bacon and truffle sauce. While the thought of truffle sauce on a Mickey D’s burger may be surprising, don’t let this faux-bougie business fool you. The truffle sauce is most likely made from truffle oil (a synthetic product) meant to merely mimic the aroma of actual truffles.

The White Burger is less exciting, consisting of a white bun topped with sesame seeds with a crispy chicken patty, mashed potatoes, lettuce, bacon and pepper mushroom sauce.

Although, the concept of this monochromatic promotion isn’t new. McDonald’s black and white burgers first debuted in China where they were sold in sets of two mini-burgers. However, Hong Kong’s versions are full-sized, can be bought separately and feature a layer of mashed potatoes in both burgers.

Both the black and white burgers will run you at about $17.60 HK ($2.27 US) each. The Black Burger touts the tagline, “Dare to be dark,” while the White Burger boasts, “Dare to be plain.” Clever, guys.


The fast food chain also offers new Black and White Caramel Sundaes and Black and White Bubble Tea containing black and white tapioca balls. Ah, color-coordinated meals — the next big foodie trend after this whole kale nonsense is over.

H/T + PicThx Brand Eating

Please rate this product:


Packaging Spotlight: Illegal Burger

Illegal Burger is a burger joint located in Oklahoma.
We created a visual identity full of icons and aesthetic of the world of crime with an amused tone.
To this end, we created a texture and fill the elements of visual identity with these creations.
Designed by:

Please rate this product:


Flipping Japanese: Tokyo’s Burger Craze

"I used to run a restaurant in California," the cook says between flips of the spatula. "A nice French place. But after Lehman Brothers collapsed, nobody was buying French food anymore, and I came back to Japan." There is a note of nostalgia in his voice, but no regret. He shouts at staff to hand out menus to the line forming outside, then returns to the grill. French food is still popular with Japanese, he continues, but it's not for everyone. "Burgers are different, though. Burgers are for everyone."

He should know. The bright little bistro where he works, appropriately called E.A.T., does a brisk business in Tokyo's trendy Shibuya ward, an area known more for street fashion than cuisine. Only two blocks away, A&G Diner (3-41-2 Jingumae, Shibuya-ku), a '50s-style burger joint across from a popular contemporary art museum, also has a line out front. While waiting in that line a few weeks ago, I saw staff deliver takeout to at least two neighboring restaurants. Even the nearby soba shops were digging in.

Continue Reading @ BA
(Credit: All, Jason Jenkins)

Please rate this product:


That Bacon Burger Might Cause Hangovers, Too

Let's not just blame the champagne from last night; new research indicates that certain foods can actually trigger headaches, or at least make them worse when paired with other symptoms.

Researchers are slowly coming to an agreement that foods might be a factor in headaches; a 2010 study from the journal Internartional Headache Society found that of 30 migraine patients, those who avoided certain foods had significantly fewer migraines. Pinpointing whether it's food or another factor is difficult, however, since other factors such as sleep and hydration also play a large role in health.

"I think the difficulty is that the triggers may be more a combined effect from different things. They can sometimes be a little bit hard to identify," Linda Porter, a pain-policy adviser at the National Institutes of Health, told the Wall Street Journal.

So what foods should you watch out for? Researchers blame tyramine, a natural chemical that occurs in foods that are aged or fermented. This means aged cheese, pickles, nuts, or miso might be problematic. Processed meats, citrus, soy products, caffeine, and obviously alcohol also might trigger headaches. And the ultimate trigger? MSG. So those instant ramen sessions after a night of bar-hopping? Might not be the best idea.

via TDM

Please rate this product:


McDonald’s Testing New Quarter Pounders in Northern California

This month McDonald's started testing three new variations on the Quarter Pounder with Cheese in the Sacramento, Stockton, and Modesto areas of California, according to this press release (Brand Eating says the burgers are also in Ohio). The burger list:

  • Quarter Pounder Habanero Ranch: "Quarter Pounder with white cheddar cheese, hickory-smoked bacon, fresh leaf lettuce, ripe red tomato, and habanero ranch sauce"
  • Quarter Pounder Deluxe: "Quarter Pounder with American cheese, tomato, fresh leaf lettuce, red onion, crinkle-cut pickles, mayo, and mustard"
  • Quarter Pounder Bacon and Cheese: "Quarter Pounder with American cheese, hickory-smoked bacon, red onion, crinkle-cut pickles, ketchup, and mustard"

Here's a list of counties with participating locations:

  • Sacramento
  • Placer
  • Nevada
  • Sutter
  • Yuba
  • Yolo
  • El Dorado (not including S. Lake Tahoe restaurants)
  • Solano (not including restaurants west of Fairfield)
  • San Joaquin
  • Stanislaus
  • Amador
  • Calaveras
  • Tuolumne
  • Colusa

Have any AHT'ers tried these new burgers yet?

via SE

Please rate this product:


Burger King Japan Debuts a Pumpkin Burger

Funny, I thought pumpkin-saturated seasonal fare was an American thing.

Well, turns out our nation’s fascination with autumnal gourds is just another thing we and the rest of the world have in common, with Burger King Japan announcing its new Pumpkin Burger for a limited time, starting October 26.

Granted, the “pumpkin” isn’t your typical tawny squash. Rather, the burger features two slices of kabocha (a green, melon sized winter squash commonly known as “Japanese pumpkin”), along with bacon, lettuce, a beef patty and a creamy sesame seed/peanut/almond/cashew and hazelnut sauce, all in a pumpkin-shaped bun. For an added premium, super punkin’ junkies can also get a “pumpkin bomb” option of 10 slices instead of two.

It is, again, only available for a limited time though, so for any of our Japanese readers, hurry before the clock strikes 12 and this deal turns back into a pumpkin.

Wait . . .

[Via Brand Eating]

Please rate this product:


Behold Japan’s Monstrous Five-Patty Lotteria Burgers

Japanese burger chain Lotteria is celebrating its 40th anniversary with (what else) super-discounted five-patty tower hamburgers. They are literally novelty burgers: according to Kotaku, the burger version is only available October 16, and the shrimp version (the fried tower burger is a shrimp burger) is available October 23. The burgers are available as custom orders all the time, but the high price of adding extra-patties means they don't get ordered very often, but for the stunt Lotteria's offering them for 500 yen (about $6.30). As Google translate puts it, these are Lotteria's Super Cheese Day deals. The Japanese blog Rocket News actually ordered them and discovered they are not, perhaps, all that super. But they are very cheesy?

· Lotteria Super Chizude · Super Friday [Press Release via AHT]

Please rate this product:


McDonald´s Puts Lamb Burger on the Menu

IT is the Australian Sunday roast tradition, but the world’s largest fast food chain has taken more than four decades, millions of dollars and 18 months of research to put lamb on a burger bun.

Promoted by ''Lambassador'' Sam Kekovich, McDonald’s is about to launch one of its biggest promotional campaigns yet, in conjunction with Meat & Livestock Australia, as it confirmed rumours yesterday that it will stock a limited-edition Serious Lamb Burger and the smaller Lamb Taster Wrap to lure “foodies” into its fast-food chain.

McDonald's marketing director Madeleine Fitzpatrick said the lamb options are a first for a Western market, lamb having only being used in India for cultural reasons.

She said using lamb - a traditional Australian favourite which held about a 16 per cent market share of total fresh meat purchases at retail outlets in 2010-11 - had been some time coming.

''We are known as a beef restaurant,'' she said.

The lamb options were subjected to in-house and secret in-store testing plus and it is hoped it would return after a 12-week stint on the menu.

Full Article @ News

Please rate this product:


The trend: bun appetit

The gourmet burger has taken off in Paris, threatening even the beloved croque-monsieur

High quality global journalism requires investment. Please share this article with others using the link below, do not cut & paste the article. See our Ts&Cs and Copyright Policy for more detail. Email ftsales.support@ft.com to buy additional rights. http://www.ft.com/cms/s/2/cc640414-caef-11e1-8872-00144feabdc0.html#ixzz20oTThHNh

As a graduate of Ecole Ferrandi, France’s best state culinary school, Kristin Frederick could have got a job at any Michelin-starred restaurant. Instead this young Californian opened the first burger truck in Paris, instantly becoming a star chef in her own right. Since it appeared in Place de la Madeleine earlier this year, Le Camion qui Fume has not only changed the way Parisians think about “le burger”, it has also paved the way for a new generation of food entrepreneurs.

Frederick knew that she wanted to open a gourmet food truck before she settled on the idea of hamburgers. “There were burgers on the menu of nearly every brasserie in Paris, and I noticed that if it was a good or a decent one, everyone would order it. With my culinary background I knew that I could recreate the burger I grew up with.”

High quality global journalism requires investment. Please share this article with others using the link below, do not cut & paste the article. See our Ts&Cs and Copyright Policy for more detail. Email ftsales.support@ft.com to buy additional rights. http://www.ft.com/cms/s/2/cc640414-caef-11e1-8872-00144feabdc0.html#ixzz20oTg1ZBD

What was missing from most French burgers, she determined, was fat. “The ground beef sold in most butcher shops is perfect for steak tartare, but too lean for burgers. The more economical ground beef has more fat but is made with the least desirable cuts, so it lacks flavour.” The only solution, then, was to grind her own, using cuts she had selected herself.

Full Article  @ FT


Please rate this product:


100 Percent Ground Bacon Burger Fittingly Called ‘The ‘Merica’

Southern California burger chain Slater's 50/50 made its name by offering a 50/50 ground beef/bacon burger patty at all times, but just for July, they're giving customers an 100 percent bacon burger.

In the patriotic spirit of July, the chain is offering "the 'Merica," a burger with an 100 percent ground bacon patty, plus thick-cut bacon, a sunny side up egg, a "bacon island" dressing, and bacon Cheddar cheese. If that's not a heart attack waiting to happen, we dont' know what is.

And of course, a bacon burger wouldn't be complete without bacon-y drinks, so there's also the bacon bloody mary to make it even better. Natch, Slaters is also on Discovery Channel's United States of Bacon this upcoming Sunday, so better just make it a bacon fest and go all out. (Perhaps a bacon eating competition is in order?)

Please rate this product: