With American fast food chains spread all over the world, more and more varieties of burgers are introduced to satiate the local tastes. Lets check a few of them…
In Australia, hamburgers are usually bought from fish and chip shops or milk bars. The hamburger meat is almost always ground beef and the burger includes tomato, lettuce, grilled onion, canned slices of beetroot as minimum, and can optionally include cheese, pineapple, a fried egg (usually with a soft yolk) and bacon. If all these optional ingredients are included, it is known as a “hamburger with the lot”.
The only condiments regularly used are barbeque sauce and tomato sauce, which is ketchup. The McDonald’s “McOz” Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger.
But if you are in New Zealand, the “hamburger with the lot” often contains a steak (beef) as well. And McDonald’s in New Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot and a fried egg. In Dunedin, NZ, the Velvet Burger was invented, which is a gourmet-style hamburger having venison as an ingredient.
Isn’t it tempting?….Happy Eating….