burger
A McDonald's employee displays a Mega Mac burger at a McDonald's outlet in Tokyo.Reuters

Michael James "Jim" Delligatti, a McDonald's franchisee who created the Big Mac burger, died on Monday at the age of 98. But he leaves behind a legacy that millions of people round the world devour everyday – the Big Mac. This two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun burger is one of the biggest sellers though it's about 540 calories each. He invented the burger 50 years ago and when the burger turned 40, McDonald's stated they sold 550 million Big Macs a year or one every 17 seconds!  But there are other lip-smacking burgers found around the world.

The Big Manc 

This famous burger is made at SoLita in Manchester, UK and comes with two thick 6 ounce beef patties. There's plenty of Monterey Jack Cheese and yes, the Big Manc sauce as well.

Sweet Bambi

if you go to Queenstown, New Zealand, head to Fergburger whichs erves up the Sweet Bambi. Unlike the regular beef patty, this one is served up with wild fiordland deer and a Thai plum chutney. Quite an unusual combo isn't it?

Poutine Burger

At the Triple O's in Canada, you can have the Poutine Burger. Now this includes fries in the burger and and also cheese curds.

Diana

No, this isn't the name of a person but a burger in Israel. Agadir Burger serves up a Diana which has pickled lemon alongwith the beef and lamb patty. And the roll is often homemade or whole wheat.

The Burger

In case you are in Hong Kong, then step into The Butcher's Club. Their burger is simply called The Burger and it uses a dry-aged black angus beef patty and glazed bacon too.

Au Cheval

This resto in Chicago, US, serves up one of the world's best burgers. While you get the regular burger ingredients, you also get bacon and egg!

The Glenmore Hotel

This hotel in Sydney serves up the The Glenmore Burger which has Wagyu beef, crispy iceberg lettuce, tomato, gherkin, BBQ sauce, cheddar, bacon, caramelized onions, and mustard. 

Ari Gold 

Thinking of a holiday in London? Then you must go to the Patty & Bun. The Ari Gold burger (named after the Entourage character probably) is to die for say guests. It comes with a beef patty, gooey melted cheese, lettuce, tomato, pickled onions, ketchup, smokey P&B housemade mayo, and a brioche bun.

The vegetarian burger 

In India, a lot of people are vegetarian and there's a veg burger that one can eat on-the-go. It's a comoon street food and is called the vada pav. Here's a recipe for the vada pav:

vada pav
Vada Pav getting readied at a street-side snack stall in Mumbai.Reuters

Ingredients (used american measuring cup, 1 cup = 250 ml)

For the green chutney:

  • 2 tbsp water, ½ cup coriander leaves, ¼th cup mint leaves (optional), 3-4 green chilies or as required, 3-4 garlic cloves, ½ lime juice. Black salt as per taste

For the sweet chutney:

  • 1 cup pitted dates (khajoor), 2 tbsp tamarind pulp (imli), ½ t/s kashmiri red chili powder, ½ cup jaggery powder (gur), ½ t/s fennel powder, 1 t/s roasted cumin powder, ¼th t/s garam masala powder, ¼th t/s black salt (kala namak), 1 and ½ cup water or as consistency required. Salt as required

For the red dry chutney:

  • 1 cup garlic cloves chopped coarsely, ¼th cup desiccated coconut, ¼th cup roasted groundnut, 1 tbsp coriander seed, 2 tbsp kashmiri red chili powder, 2 tbsp oil. Salt as per taste

For the vadas:

  • 3 cups oil + 1 tbsp oil for tempering; 4-5 medium sized potatoes; 10 curry leaves; 1 t/s mustard seed (rai); 1 t/s cumin seed (optional); a pinch of asofoetida (hing); ½ t/s turmeric powder; ½ cup chopped coriander leaves; 2-3 green chilies chopped finely; ½ inch ginger chopped finely (optional); 1 t/s chat masala; 1 t/s coriander seed powder; ½ t/s garam masala powder; salt as per taste

For the batter:

  • 2 cups of sifted gram flour; 1 cup water or as required; ½ t/s turmeric powder (haldi); 1 t/s cooking soda; ½ t/s red chili powder (optional); salt as per taste.

Other Ingredients:

  • 8-10 pav (bread)
  • 1 chopped onion (optional)
  • 3-4 green chilies

Preparing Green Chutney:

  1. Grind everything in a blender with water until smooth paste is formed. Place it aside.

Preparing Red Chutney:

  1. Boil tamarind and dates in water for 3-4 mins. Allow to cool and remove if any seed.
  2. Grind them with a cup of water until smooth.
  3. Take a pan and add the puree.
  4. Add ½ cup water and mix nicely.
  5. Also add jaggery powder, spice powder and salt.
  6. Mix and simmer for 4-5 mins, allow to thicken.
  7. Switch off the gas and allow to cool.

Preparing red dry chutney:

  1. Take little oil on a pan. Fry the garlic for 2 mins on low heat.
  2. Also add the desiccated coconut, roasted groundnut and coriander seeds.
  3. Saute for 2 mins and add salt.
  4. Now pestle it with a mortar until coarse mixture is formed.
  5. Place it aside.

Preparing the filling:

  1. Firstly boil the potatoes until tender and cooked. Peel and mash them.
  2. In a pan take oil once hot add curry leaves, mustard seed, cumin seed and hing.
  3. Add this mixture to the mashed potatoes.
  4. Also add all spice powder, coriander leaves, chilies, ginger and salt.
  5. Combine all nicely. Make medium sized balls and gently flatten them with your palm.
  6. Place aside.

Preparing the vadas:

  1. Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
  2. Place a pan with oil on high heat. Once oil is hot reduce to medium.
  3. Dip the vadas in the batter and coat from all sides.
  4. Fry until golden brown and crisp from all sides.
  5. Slit the pav from center. Apply the green chutney, sweet chutney on both sides of the pav.
  6. Also put some dry red chutney. Top some chopped onion if using.
  7. Lastly fry some green chilies. 

Source: flavorsofmumbai.com

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