Courtesy Facebook
I’m fairly certain there’s a fair number of burger fans in this audience. Put in your order
at the flipper joint of choice, then take your seat/remain in your seat/await at the counter for the
patty heating action to happen. For back in the kitchen, magic is being made. Delicious meat is being shaped into the disc/square/exotic configuration. Eventually, said meat is mated with cheese (or not. Savage), veggies of various pedigrees, sauces of choice frequencies and so forth.
Eventually, the magical sandwich (yes, it is a sandwich, though a special kind of one) makes it to
your waiting hands, and presumably, your mouth. The dance upon the tongue begins and your
mind luxuriates in the moment. Bliss…sheer, immortal bliss, that is the experience of the burger.
From the basic models available at your typical McFlippers R Us to the exotic deluxe models at
your local burger specialists, to the exotic wizardry of your hole-in-the-wall crapholes with
secret bar food magic, the burger is something that blessed humanity since its invention, whose
origins we will delve into next week.
Okay, since the origin of the burger, both creativity and competition have compelled
kitchen wizards to come up with new configurations to this basic staple of restaurateuring.
And in the process, one of the most popular side items accompanying the burger, French fries,
one must ask the question, is it possible to slip fries into the buns? And not with meat, but by
themselves as the featured occupier of the space in between. In England, where fries are called
chips, this has been done already. There, it is called a Chip Butty. But in Burger King New
Zealand, they are experimenting with burger sans hamburger, but mucho fries. Doused in ketchup and mayonnaise, and in the case of the Chip Butty, vinegar, there you are, a piece of
sandwich magic, rich in flavor, and calories/fat grams, if not nutritional content. Only a matter of
time before this interesting creation makes it to the states.