A Dutch chef has created the world’s most expensive burger, but admits he’s had better at Byron’s.
Diego Buik, a chef from The Hague, constructed his £1,785 burger from world class ingredients, including caviar, truffle and even lobster.
So, not the standard stuff you’d find at your local Maccy Ds!
In an interview with Munchies, Buik called the meat “next level”: imagine a Japanese dry-aged Wagyu, the world’s most expensive steak, alongside a perfectly cooked Black Angus beef steak.
The sauce dripping down your food is a mixture of Madagascan vanilla, Japanese soy, saffron, Jamaican Blue Mountain Coffee and lobster. Meanwhile, the lobster patty is infused with Hermit Dutch Coastal gin, and peppering the rest of the glorious stack you find Iberian ham, Japanese fruit tomatos and artisan Remeker cheese.
Finally, imagine all of that pressed between two halves of a €120 brioche burger bun.
Together, the ingredients cost €1,000. Once Buik has finished cooking them, they’re worth €2,000.
Oh, and it also comes with a 24 karat gold leaf, but I can’t imagine that tastes very nice.
“The meat was next level, and for 645 euros (Rp 9.6 million) per kilogram, it better be,” Buik said in his interview. “As soon as I swallowed the last bite, I wished I'd chewed more slowly.
This is not the first time that the burger-mad Buik has experimented with a patty. At his previous job, he created, cooked and sold 100 different recipes of limited edition burgers after managing to sell over 15,000 in just six months.
With his latest creation, which he prepared for International Hamburger Day on May 28th, Buik has managed to achieve his goal of getting into the book of Guinness World Records.
The question is, would he order one of his burgers for himself?
Well, according to Buik, the best burger he’s ever had came from a Byron restaurant in the UK, and cost just £14.
“It's insane to consider the amount of money you can eat in only 10 minutes. When I think about it like that, I'd rather have those 1,124 McDonald's hamburgers. They'd last me a lot longer.”
If you’re ever in the Netherlands and fancy trying one of Buik’s masterpieces, be sure to give him plenty of notice: He needs a “lot of prep time”.