Yesterday I had the pleasure of attending a burger club meeting in Wellington, New Zealand. It all started with a kiwi who had an idea to provide the ultimate experience in gourmet burgers. Good on him. As you all may well know, I am more of a simple burger fan and was skeptical (but open) of this gourmet phenomenom. My good friend Sonya ordered the venison burger and I chose the Wagyu option (see lesson below). The burger arrived and we had a winner. I will admit, I had order envy! The venison burger, which was adorned with blackcurrant sauce and brie was amazeballs! The Wagyu was tender and tasty, good meat to bun ratio, yummy aioli and the chups (how they pronounce chips in NZ) weren't half bad either. My only constructive criticism would be to get rid of the sesame seeds from the bun. No need to get THAT fancy kids...the bun shouldn't steal the burger's thunder.
Last note, I count my burger blessings today when I think of where I have been and where I am likely to go. Peace and much burger love.
http://www.burgerfuel.com/
Lesson for the day:
http://en.wikipedia.org/wiki/Wagy%C5%AB
Wagyū (和牛?) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names.
