Meh, their attempts at fancifying a burger are a turnoff. I like the high-quality beef and the idea of stuffing a steak in a burger is awesome, but I still see burgers as a casual food, so the ginger sake miso (what, no wasabi?) aioli doesn’t really belong. It sounds like it would overpower the flavor of the beef.
If I did order it, though, the first thing I would do is cut those “tater tots” to the appropriate size.
This is like asking me if I would screw a $1,000 an hour call girl. The answer is yes, as long as someone else is paying.
Well played, Amp.
I would if it was free and they let me smother it in ketchup. And swiss.
I’d probably like to try it once. I love a good hamburger and see nothing with spoiling myself every once in a while.
Nobody has ever finished it. That’s why it’s not named after anyone.
I exress no opinion one way or the other, but…Anthony Bourdain on the Kobe beef hamburger:
What’s frightening is that about one in five of those who try can actually do it! :eek:
We used to go for $150 hamburgers all the time. Of course, the $150 included the cost of the airplane. There was an airport about 100 miles from here that had great hamburgers, so it gave us an excuse to fire up the plane and and fly somewhere for fun. We’d literally say, “Hey, you wanna go for a $150 burger tomorrow?”
How about a $350 burger? It’s not too big so it’s not exactly out of the question for dieters. Only 134 lbs. (video link).
I’d much rather have the $5 milkshake in Pulp Fiction.
Remember the good ole day’s when gas was $4/gallon and you could get a burger for $100. And that included a slice of homemade pie.
FYI, the term $100 hamburger is in Wikipedia.
Sure, you only live once.
Of course, that burger may significantly decrease your lifespan…
This place has some pretty great burgers. There’s an 8lb burger that costs about 70 bucks. Other than this burger, it’s a reasonably priced place.
My favorite part of the menu is underneath the biggest burger and it reads: ask server about mandetory waiver.
To answer the OP: Yes, I’d pay for and eat an $80 burger. I’d request it cooked all the way through though.
A HUGE (300+lbs) guy I knew in Fort Myers failed miserably at eating the 72 oz job; his wife told me he managed to eat about half of it. It made one hell of a doggy bag, or so she said.
And who gets to be the first to say the same about a $1,000 call-girl.
(Aside from me, of course)
Susan
Sure, I’d eat it, but there’s no way in hell I’d pay that much for it.
If I was in the mood for a nearly-vomit-inducing amount of meat, I’d just get a couple of Hardee’s monster burgers for about a quarter of the price.
I’d have to get the cousins in for that one, as well as all four of ‘I’.
I’d come closer to being able to eat $81 worth of Krystals (pronounced Kriss-chels) but it might take two or three sittings. After all, the way they’re priced these days, that’s close to 160 gut bombs. I have been known to pack away 20 at a time, and if there were money on the line I could probably get 30 down before dropping over. So, let’s say five sittings. Six for comfort’s sake. What’s the time limit?
I’ll answer your question with another question: Would you eat a $97 In-N-Out 100x100?
And no, I wouldn’t eat an $81 burger. It seems to me like a waste of good beef. I would, however, attempt the 72 oz. steak.
No, the question isn’t whether you would screw an expensive hamburger. The question is whether you would eat one which is the appropriate analogy for an expensive call-girl. I personally would not because my standards of freshness are about equal for both prostitutes and exclusive hamburger meat.
I don’t have a problem with the hamburger price. Most people indulge themselves in things that are more expensive than that when all the costs are totalled. However, the portion size sounds, way, way too big and that is stupid because there are few things more nasty than a used hamburger. I think they need to focus on quality over quantity for people like me to take it somewhat seriously rather than just a shock stunt. So few people would order such a thing that the ingredients have to be less than pristine anyway.