Well it used to be hamburger desert in Hong Kong but over the past 10 years or so we have seen a deluge of Hamburger chains appearing - and in some cases disappearing - in every nook and cranny of the territory. All good news for those in the need of a burger fix. However in the past 3 years there has been an explosion of burger joints opening.

Canada’s famed Triple O’s - at least for West coast habitants - made a grand entrance via there 50’s retro themed inpired 70-odd seat outlet in Pacific Place mall in 2003. Since that auspicious opening - by we presume a homesick Canuck - they have branched out with another outlet at IFC Mall/ The Forum at Exchange Square in Central, Harbour City in TST, Kowloon and City Super at Times Square in Causeway Bay. For a pure Australian chuck pattie with lettuce, tomato and Triple O’s special sauce, you will dish-out HK$51. Extras will cost more.

Down in Star Street, Wanchai, burger lovers have been celebrating Shake-’em Buns, which opened in August last year. Since its humble beginings, two more outlets have been added in Causeway Bay (5 Hoi Ping Rd) and Central (76 Wellington St) like a bolt of lighting. Whilst any New-Yorker worth his pound of pure chuck beef would know; the word ‘Shake’ should be used with extreme caution (think Shake Shack). Whilst small, this burger joint has a 1930’s esq, New York Diner look and feel. The burgers are your traditional ’sloppy Joe’ - a 160 gram juicy pattie, resplendent with fresh leaf of lettuce, with lashings of toppings, sandwiched in a fresh sesame-seed bun. Prices for the Missionary are HK$48, Red on the Neck (chilli and coleslaw) HK$60, Gang Bang (double patty with cheese, bacon and fried egg) HK$98. Whilst this joint has nothing on the doyen of hamburger places: Shake Shack, it certainly does hold its own.

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Eating undercooked ground beef can result in a type of food borne illness commonly called hamburger disease, caused by E. coli bacteria. Symptoms can include severe stomach cramps, vomiting, fever and diarrhea. Hamburger disease can be avoided by handling and cooking raw ground beef carefully.

Before you grill:

-- When at the grocery store, be sure to keep raw meat separate from other products. Put packages of raw meat in separate plastic bags to keep meat juices from leaking onto other foods.
– Wash your hands thoroughly before and after handling any raw food, especially raw meat, poultry and seafood.
– Make your burger patties thin so that they will easily cook all the way through. — Keep raw hamburger meat away from other burger fixings such as lettuce, tomato, cheese and condiments.
– Use hot, soapy water to clean all surfaces that come into contact with raw meat.

When you cook:

– Your beef burger (fresh or frozen) is done when its internal temperature reaches 71°C (160°F). Recommended internal temperatures for other types of burgers may be higher.
– Colour alone is not a reliable indicator that a burger is safe to eat. Burgers can turn brown before all bacteria are killed, so use a digital thermometer to be sure.
– To check the temperature of a beef burger, take the patty from the grill and insert the digital thermometer through the side, all the way to the middle of the patty. If you’re cooking more than one patty, be sure to check the temperature of all the burgers.
– Use clean utensils and plates when removing cooked meats from the grill.
– Remember to wash the thermometer in hot, soapy water between temperature readings.

Chain stores like Sam’s Wholesale Clubs typically allows groups to conduct a cooked hamburger plate fundraisers at their locations. These are dependent on permission from the store manager. Some stores even offer a matching grant if employees are participating for up to $500.

These events attract a lot of interest from shoppers if done on a pleasant day at the store’s entrance. As always, sell tickets to your hamburger plate lunch with the suggested price, date and location where they can pick up their hamburger lunch.

A typical Hamburger Lunch will include hamburger with fixings, chips, cookie or other similar dessert, and a drink of their choice. Be sure to have bags, Styrofoam containers, napkins, and straws on hand as well. Many of these items can be donated by local restaurants.

A Hamburger lunch fundraiser is a quick fundraiser with little manpower needed. Have youth and adults active to serve the lunch. Once all tickets are sold, you will have a good idea on how many lunches to prepare. Prepare for 2 3 dozen more lunches for shoppers leaving the store.

As always, have flyers handy to give to shoppers advising them what you are raising money for and that they are welcome to make a donation today or can mail the form printed on the flyer in to your groups post office box.