Singing the praises of a humble burger might be a departure from the usual range of topics featured in this column. But on this occasion, it’s something I simply have to do. And at any rate, the creation in question is anything but humble.
Today I can confidently announce that I have discovered the world’s best burger.
Not one of the famous seventy-dollar burgers in New York; not the home-cooked greasy English version with delicious fried onions – as good as both of these examples are. No.
The world’s best burger, my own opinion being backed up by many others who care about such things, is a distinctly Asian creation and is available for a very modest amount of money at any MosBurger outlet.
It’s the Mosburger Teriyaki Beef Burger. Yet one more example of Japan taking Western creations and, with a little twist, making them better and more desirable.
With every burger at the Japanese chain freshly made to order, the MosBurger dining experience stretches the definition of fast food somewhat. Patrons have to display a little more patience than they are accustomed to showing at Burger King or McDonalds. But the wait is more than worth it.
When you’ve placed your order, taken your number and your peach iced tea to your seat and the seemingly interminable period of preparation is over, the Teriyaki Beef Burger is delivered to your table in a little plastic basket that gives no hint of the delights to come.
Unwrap the burger from its brightly-coloured paper. Arrange it so the open side of the bun faces you. And take a bite. The combination of soft white bun, perfectly cooked high-quality Japanese beef, fresh crunchy lettuce, teriyaki sauce and piquant, cool mayonnaise is nothing less than heavenly.
Even the size of the burger is perfect. It’s considerably smaller than a Whopper, which is no bad thing. The burger’s petite dimensions make it a guilt-free indulgence, and leave you slightly unsatisfied with a delicious yearning for more; a very poetic Japanese concept.
It’s an experience I aim to repeat on at least a weekly basis for the rest of my days.
Sunday, October 28, 2007
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