X-Burger

By Bae Ji-sook

Hamburgers have long been relegated to the “junk food” category for the combination of patties of which the ingredients are somewhat unidentifiable and the small amount of vegetables in between the bread, representing fat, grease and general rotund unhealthiness. However, there are exceptions to the rule and the flexible recipe for burgers can be transformed to turn it into a luxurious “meal.”

W-Seoul Walkerhill is ready and willing to boast a tasty burger with their version. The X-Burger, offered at its restaurant “Kitchen” is drawing avid fans with its high-end ingredients and exceptional attention in preparation.

Ever wonder what it is like to have wagyu tenderloin, foie gras, lobster tail, truffle and matsutake mushroom all on the same plate? They are all included in the 150,000 won burger (exclusive of tax and service charges).

Served on a specially designed grilled mineral plate, the mouth-watering X-burger comes with a lobster tail, grilled vegetables on the side along with three sauces.

The burger is more than unique and surprising.

The whole Rossini style steak ㅡ pan-seared foie gras on top of ground Australian wagyu tenderloin ㅡ is sandwiched between home-baked brioche buns and plenty of cheese.

Once you take a bite, the juice of the beef comes bursting through. Just when the succulence amazes the palette, the rich and deep flavor of the foie gras comes into play. The pan-sizzled goose liver is perfectly grilled to a light brown color. The cheese adds a creamy and rich impression to the meat, smoothly absorbing the distinctive scent of the black truffles.

Yes, it is very rich. But it is not an overload. In fact, it is more of a feast of delectable, yet exclusive guilty pleasures. Spreading or dipping the three different sauces ㅡ black truffle mayonnaise, black truffle red wine sauce and tomato salsa ㅡ it brings different stimuli : smooth and creamy, aromatic or hot and spicy.

The side dishes are also great accompaniment. Usually you wouldn’t expect to have lobster on the side. The raging tails and the roasted vegetables underneath, including pine mushroom is quite a treat to the already exquisite meal.

Executive Chef Ciaran Hickey said he concentrated on preserving the juice of the beef. “The roasted mineral plate is the best thing we have found yet to maintain the 2cm-thick meat,” he said.

Yes, the price may shock many guests, but if they are in search for a divine dining experience of something hard-to-get, the X-burger might just be it.

One more thing: please leave any concern about the calories at home. The meal is all about richness, but every bite is worth it, to be cherished rather than frowned upon.