In Italy, McDonald’s Has Unveiled A Nutella Burger

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This amazing collaboration, entitled Sweety con Nutella, is intended for the McCafe menu and consists of a fluffy bun filled with Nutella. When two icons of junk food meet, there is no doubt that the fans will fall in ecstasy in front of this new limited edition burger. Continue reading »

World’s Most Expensive Burger

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A restaurant in Chelsea is giving customers the ultimate post-pub treat – by selling a burger for £1,100. The world’s most expensive burger, dubbed the “Glamburger”, is stuffed with a burger patty made from 220 grams of Kobe Wagyu beef minced with 60 grams of New Zealand venison and seasoned with smoked Himalayan salt.
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Burger King in Japan Goes Black

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Burger King employee Rumi Sekine shows the Kuro Diamond burger, right, and the Kuro Pearl burger at its Shibuya restaurant in Tokyo Tuesday, September 16, 2014. The international hamburger chain in Japan will launch the two new “kuro burger”, or “black burger” menus that sport buns, cheese and sauce all in black color, starting on Friday, Sept. 19, for a limited period. The buns and cheese are darkened with bamboo charcoal while the beef patties made with black-pepper are topped with the garlic sauce using squid ink. (Photo by Koji Sasahara/AP Photo)
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Burger Kitchen Restaurant in Warsaw


Upscale burger joints aren’t exactly breaking news. In fact, it’s pretty surprising that the trend hasn’t tailed off already. Testament to the fact, we guess, that a decent burger and some rough ‘n’ ready decor go a long way.

The latest place in Warsaw to take a ride on the wave is Burger Kitchen. You’ll know what to expect, as they’ve ticked a fair share of the usual boxes: 100% Angus beef patties, brioche buns, warehouse-y space in a state of fabricated dilapidation. Once you dig a little deeper, though, it’s clear that these guys have gone the extra distance to distinguish themselves. The homemade ketchups, tomato and jalapeno, bring the tang in a big way, and form a winning combo with the hyper-crunchy, skin-on, triple-fried fries (cooked in trans fat-free veggie oil).

Burger-wise, the house special — with caramelized red onion marmalade, Mimolette cheese and Calabrian sausage — is a solid option, but for our money, keep it simple and go for the classic cheeseburger. The pickles are crisp, cheese oozes out the side and the fresh onion gives it just the right amount of zing. Admittedly, the burgers could be bigger and are a touch pricey at around 25zł (without sides). There’s a silver lining in tow though: You’ll have room for their awesome, creamy NYC-style cheesecake. Continue reading »

World’s First Lab-Grown Burger Tested in London

A burger made from cultured beef, which has been developed by Professor Mark Post of Maastricht University in the Netherlands (pictured) is shown to the media during a press conference on August 5, 2013 in London, England. The in-vitro burger, cultured from cattle stem cells, the first example of what its creator says could provide an answer to global food shortages and help combat climate change, was fried in a pan and tasted by two volunteers. The burger is the result of years of research by Dutch scientist Mark Post, a vascular biologist at the University of Maastricht, who is working to show how meat grown in petri dishes might one day be a true alternative to meat from livestock.The meat in the burger has been made by knitting together around 20,000 strands of protein that has been cultured from cattle stem cells in Post’s lab.

PETA, the animal rights organization has already voiced its support for the lab-meat initiative. “Instead of the millions and billions of animals being slaughtered now, we could just clone a few cells to make burgers or chops,” said Ingrid Newkirk, PETA president and co-founder, in a statement. Post said his method would require only a stem cell contribution from animals, which could then be used to create 20,000 tons of cultured beef.

Photos by David Parry / Getty Images. Continue reading »