1. The Ghost Burger
Kuma’s Corner, a heavy-metal-themed pub in Chicago, introduced one of the most outlandish burgers to date in October 2014. The Ghost Burger, which was topped with an unconsecrated Communion wafer, was named after the Swedish metal band Ghost B.C. and was inspired by the burger’s moniker.
The meal was favorably received by customers but offended Catholics, which resulted in the dish’s creators making a donation of $1,500 to Catholic Charities of the Archdiocese of Chicago in response to the negative publicity the dish received.
2. The Varsity Burger
The ordering terminology for this Atlanta institution, which first opened its doors in 1928, is almost as wonderful as the burger itself: you have it “all the way” instead of “with onions,” and “walk a steak” replaces “to-go.”
The restaurant has been a mainstay in the city ever since. These marketing techniques were eventually imitated by burger companies such as In-N-Out, whose “secret menu” (also known as “animal style” and “protein style”) has been responsible for luring in millions of customers.
3. The Umami Burger
Umami is a delicious taste that is encapsulated in MSG, and the Umami Burger, which was unveiled by Adam Fleischman in 2009, was designed to taste like umami. It had toppings like soy-roasted tomatoes, parmesan crisps, and pickled ginger. The Umami Burger is considered to be the first “modernist cuisine” burger. The popularity of the patties has resulted in the opening of twenty-one additional stores.
4. The Ray’s Hell Burger
In 2010, when visiting Arlington, President Obama gave former Russian President Dmitri Medvedev one of these patties as a gift. According to reports, Obama had his burger plain, but Medvedev customized his with jalapenos, mushrooms, and onions.
And the meal may have helped the two leaders get more comfortable with one another, since less than two years later, Obama was heard on a hot mic asking Medvedev for space on missile defense strategy, noting that “This is my final election. Following the conclusion of my election, I will have greater flexibility.” Medvedev was willing to negotiate.
5. The Ramen Burger
The so-called hybrid burger, which consisted of two parts ramen and one part beef patty, was extremely popular at the Smorgasburg outdoor food market in Brooklyn over the entirety of the summer of 2013 (only a few short months after the cronut frenzy). Soon enough, the masterpiece that Keizo Shimamoto had made had garnered enough interest to make its premiere in Los Angeles.
It even sparked a copycat in the Philippines, further solidifying its position as a worldwide obsession. Unfortunately, there is not currently an official restaurant that serves ramen burgers; those interested in trying it will have to keep an eye on its Facebook page to learn where it will be served next.
7. The MOS Burger
Although the burger was likely invented in the United States, several other countries have since opened their own fast-food businesses and developed their own unique takes on the American classic. One of the most well-known is the MOS Burger, also known as the “Mountain Ocean Sun” Burger, which first appeared in Japan in 1972.
Other products on the menu, such as the teriyaki burger and the grilled salmon rice burger, are created with Japanese preferences in mind, despite the fact that the restaurant’s famous patty is an imitation of the traditional American burger.
Similar strategies have been successful in other parts of the world as well: the Nirula’s chain in India sells potato and mint patties in place of beef patties, and the Ramly Burger in Malaysia delivers patties that are wrapped in an egg envelope and placed inside the bun.
8. The Lab-Grown Burger
Because it is anticipated that the global demand for meat would increase by sixty percent by the year 2050, the amount of cropland and grain that will be required to feed all of the chickens, pigs, and cows may be unsustainable.
Because it is generated in a laboratory from cow stem cells, this burger, which was introduced the previous year by Mark Post of Maastricht University, has none of those hang-ups. Because it is grown in a laboratory, it may even be acceptable for vegetarians to consume. The one and only drawback is that it costs 325,000 dollars at the moment.
9. The Quadruple Bypass Burger
Since the restaurant’s opening in 2005, Jon Basso, proprietor of The Heart Attack Grill, has garnered national notoriety (as well as anger) for the restaurant’s gluttonous offerings. The restaurant offers free meals to customers who weigh more than 350 pounds.
This monstrosity, known as the “behemoth,” is his most famous meal. It consists of eight slices of cheese sandwiched between four half-pound patties, and its calorie count is close to 10,000. One of the restaurant’s regular patrons, who served as a kind of spokeswoman for the establishment, passed away in front of the Las Vegas cafe in the year 2013.
The dish was a precursor to a number of other gluttonous dishes, such as Paula Deen’s doughnut-encased Lady’s Brunch Burger, which became an icon of the more-is-more ethos that permeated the burger industry.
10. The ShackBurger
It was the first burger to ignite a food frenzy, motivating crowds of eaters to wait in lines that stretched throughout New York’s Madison Square Park. The creation, which came out in 2004, was topped with a tangy ShackSauce made from a secret recipe.
According to Josh Capon, the four-time winner of New York’s Burger Bash, Danny Meyer’s decision to crush prime slices of entire muscle rather than scraps significantly revolutionized the way we think about burgers. Scraps were previously used in the grinding process.
11. The Gardenburger
The initial version of the veggie burger was created in 1981 at a vegetarian restaurant in Oregon called the Gardenhouse. It was primarily made of veggies and grains that had been left over from other dishes.
It didn’t take long for it to become the most popular dish on the menu, and even after the restaurant had closed, it continued to be offered as a frozen food item that was packaged up and shipped all over the world. Today, the Gardenburger and its many imitators, ranging from MorningStar to Boca, have established themselves as staples at environmentally conscious cookouts around the country.
12. The Burger King Whopper
The quarter-pound patty was the first gimmick burger in the fast food industry, and it was released in 1957. It was intended as a premium alternative to McDonald’s, Wendy’s, and other fast-food restaurants. The trick that Burger King pulled motivated its rivals to develop their own “deluxe” versions of their products. One of these is the Big Mac from McDonald’s.
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