Quick update folks…
Ol’ Ed is on the road again. This time I get to spend a few months traveling around South-East Asia sniffing out Asia’s greatest burgers. After a few days in Hong Kong, I can assure you that there are tonnes of awesome burgers to savor out here! My itinerary will take in some pretty cool countries and I look forward to updating you all with pics and some interesting notes.
Stay well.
Ed
WGH
Fact: Micky D’s is the #1 selling hamburger joint all over the world (where they have a presence) except for the Philippines. In that country, a chain called Jollibee makes McDoo (which is what they affectionately abbreviate call McDonalds there) look like a lame horse.
The smiling assassin! Bees look harmless enough, but their stings are toxic on clowns!
The Philippines, The Economist magazine wrote in 2002, “is a huge embarrassment to McDonald’s,” citing a Taylor Nelson Sofres study showing that Jollibee was the “most often visited” fast-food restaurant in the country.
Today, Jollibee has more than 600 stores in the Philippines and 50 in other countries, selling more than half a million burgers every day. McDonald’s has about 250 outlets in the Philippines, according to Cerwin Eviota, a public relations consultant for the chain.
Jollibee is now the largest Filipino food company, with sales of 21.7 billion pesos, or $397 million, in 2004, up 13.7 percent from a year earlier. Sales in the first quarter of 2005 were up almost 20 percent.
According to company officials and food experts, Jollibee owes its success to the fact that it respects local tastes. Unlike McDonald’s, which was constrained by its obligation to remain faithful to its core products, Jollibee was flexible.
Jollibee began operations in 1975 by Mr. Tony Tan and his family, when they opened a Magnolia Ice cream parlor at Cubao. This is later to become the 1st Jollibee Outlet.
Fast forward to 2009, the chain is 650 branches strong and looking to spread the word or ‘the bee’.
You would have to try one to know for sure (we haven’t) but we have received a number of E-mails that stake claim to this being the “World’s Greatest Hamburger”. Now we all have opinions… And as stated, we haven’t tried it but it looks mighty fine!
This is amazing. The factory behind the big mac, cheeseburger etc. Wow, simply massive.
To our loyal burger lovers.
As you know, we have exposed the recipes of planet earths most popular burgers; as well as some pretty decent recipes of our own.
My question to you is, if you have a burger that you would like us to produce the recipe on… let us know in the comments section below and our Worlds Greatest Hamburger kitchen will try to emulate that recipe for you.
Lots of burger love.
ED
Thanks to Alec, we have corrected an oversight! Yup, even your good folk here at wgh.com make burger mistakes…OK, OK…Well, we do try our best!
Anyway, yes, I concur that Redamaks in New Buffalo is awesome. We have an independent WGH.com correspondent (whom I trust) that states “Ed, this is serious mad burger…Redamaks rocks. No lettuce, nor tomato but hand cut and grinded pure beef patty with a selection of condiments nicely held together with a 4″ sesame seed bun”…
Enough said, I screwed up. OK?
I am sure that the original owners, George and Gladys Redamak, who started the business in 1946 and the Maroney family who purchased the business on July 15, 1975 would all approve of our correction.
But be warned prior to taking the journey out to Redamacs. This stalwart of hamburger mecca is open for 8 months year. From March 1st every year.
Rock on Redamaks and keep those cool ol’ tunes blasting.
Best, Ed
From fast food joints with uniform patties to fancy burger bars offering gourmet toppings, the hamburger has a certain nostalgia.
There’s something about holding that squishy white bun with two hands and biting down into that perfect juicy burger that brings people back to childhood. So when looking for a beverage to pair with a burger, go back to your early years.
George Motz, documentary filmmaker of “Hamburger America” and author of “Hamburger America: A State-by-State Guide to 100 Great Burger Joints,” suggests staying true to the classics — shakes and crafted root beer.
“Many times I’ve pulled up to a drive-in and I’m compelled to order a chocolate shake or a homemade root beer because nostalgically they go well with a burger,” Motz says. “Or if I’m in a dark bar, a beer helps to round out that burger experience.”
Motz, who has tasted thousands of burgers across the country and eats several burgers a week, is a believer in what he calls the “whole burger experience.” By that he means burgers taste best when enjoyed in the right atmosphere with the right people.
“So yes, the chemistry of a perfect burger moment has a lot to do with nostalgia. And if it takes a root beer to reach that moment, then that’s what I’m having,” he says.
“For some, putting down a grease bomb is riddled with guilt. But for most, a hamburger is just lunch,” Motz says. “A shake or a root beer can make that experience complete.”
THE GREAT BURGER
John Torode, author of the recent cookbook “Beef and other Bovine Matters,” has several tips for turning out the perfect moist burger, even when cooked to well done. Instead of salt, he seasons the beef with Chinese oyster sauce. He says salt dries the meat. He also refrigerates the burger mixture before grilling, which he says helps the burgers stay moist and bind together during cooking.
At his London restaurant, Smiths of Smithfield, Torode serves these massive burgers topped with broiled bacon and a slice of cheddar cheese. The burgers are broiled until the cheese melts and are served on toasted buns with mayonnaise.
Start to finish: 1 ½ hours (30 minutes active)
Servings: 6
3 pounds ground chuck
2 medium red onions, diced
Large handful fresh flat-leaf parsley, chopped
2 tablespoons oyster sauce
2 tablespoons ketchup
1 egg yolk
In a large bowl, mix together the beef, onions and parsley. Add the oyster sauce, ketchup and egg yolk. Mix well, kneading the mixture until thoroughly combined. Divide the mixture into 6 equal portions, roll each into a ball, then refrigerate for at least 1 hour.
When ready to cook, heat the grill on high for 10 minutes with the lid closed. Alternatively, heat a cast-iron grill pan or broiler pan over medium. Do not add oil to the pan.
Place the burgers on the grill or in the pan and leave for a few minutes until the edges start to color. Use a spatula to turn the burgers and brown on the other side, about 5 minutes.
Turn the burgers again. If grilling, move them to the side or to a cooler spot on the grill. If using a pan, reduce the heat. Let the burgers cook for another 15 minutes for well done, or to desired doneness.
Recipe from John Torode’s “Beef and other Bovine Matters,” The Taunton Press, 2008
This is hillarious… For those on the planet whom are not familiar with “The Onion News” [theonion.com] this will be a wonderful introduction to satire at its best.
THE ONION NEWS HAMBURGER VIDEO
LONDON — It’s known as the home of ‘The Whopper’ and Burger King is hoping its latest product really lives up to its reputation. The fast-food giant (monster) launched a $200 burger Wednesday — all in the name of charity (so they say).
Setting a new record, the world’s most expensive burger is available at just one restaurant in West London, England, once a week — but it will eventually be available to order via a hotline.
The fine ingredients of what is called simply ‘The Burger’ include Wagyu beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine and shallot infused mayonnaise in an Iranian saffron and white truffle dusted bun.
Celebrity chef Antony Worrall Thompson said: “It sounds delicious. The ingredients are very good and high powered, but why are Burger King doing it?”
All the proceeds from The Burger sales will go to the Help A London Child charity, which assists young people experiencing abuse, homelessness, disability, poverty and illness.
Well we don’t argue with charity…as long as the money goes to where it is intended.
On the subject of most expensive…NOT. Those who read WGH.com know that mantle belongs to another establishment. Man, if only their PR clowns would do their research!
Super duper Aussie Big Burger!
Roz Duffin contacted us with her burger establishments claim to have the biggest hamburger in Australia.
Judging by the photos, this 4kg beauty looks the goods. Roz tells us that the patty is 1.9kg, there are 9 pieces of cheese, 8 eggs, 20 pieces of bacon, lots of onions, loads of lettuce and tomatoes, all nicely sandwiched between two 28cm buns.
The Cavendish Cafe & Store even have a challenge system to intice those game…anyone who can take on this massive beast, will be rewareded with their photo on their wall of fame (or is that shame!)
Roz, full marks for this giant burger. It would probably feed a small army of tough-nut Australians; let alone one hungry one! And good luck to the Aussie’s taking up the challenge, hopefully we will hear back from Roz when a punter actually eats this monster. More power!
Editor: hopefully in the near future, we will have one of our WGH.com reps come over and try one of these babies for real!
