Why A 'Bland & Neutral' Flavored $325,000 USD Burger Is Being Hailed A Success

Meera Dolasia
Thu, 08 Aug 2013 13:26:57 -0700

On Monday, August 5th, reporters from some of the world's most prestigious newspapers gathered in Hammersmith, London and watched attentively as award-winning chef Richard McGeown carefully sautéed a beef patty in oil and butter, placed it on a plate beside a burger bun, lettuce and tomato, and served it with great flourish to Chicago-based food writer and journalist, Josh Schonwald and Austrian food researcher, Hanni Rutzler.