GarganWiches Part II: More Than a Mouthful
By Christine LaFave Grace, Associate Editor -- Restaurants & Institutions, September 25, 2009
Against a background of heated debate over assorted public-health issues, a battle rages for the hearts and stomachs of the American dining public.
In one corner: dietitians, public-health watchdogs and others on board with the idea that nutrition-related legislation could encourage Americans to make more-healthful dining choices. In the other corner: a proud group of excess-relishing restaurant operators carrying the banner for freedom to bust guts and decrying "quinoa Nazis," as Minneapolis' Burger Jones calls them. Can an uneasy peace remain between the two groups? Is there a future for 7-pound hamburgers? This much, at least, is certain: For today, there's no shortage of operators eager to dish out dare-you-to-finish-it plates of food.
With that, R&I presents another round of outsized 'wiches to chew on:
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CONCEPT: Burger Jones, Minneapolis THE SANDWICH: Meat Your Maker THE BUILD: Between a bottom bun and two crowning onion rings are four 7-ounce cheeseburgers, two chili-cheese dog-burgers, two grilled-cheese-and-bacon sandwiches, four layers of chicken-fried bacon and a fried egg. General manager John Emerson promises to anyone who can finish the sandwich in an hour a commemorative T-shirt, a $20 gift card and, according to a press release from the new concept, "the respect of burger flippers like myself ... who want to take their country back from the broccoli czars, fat rationers and quinoa Nazis." |
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THE CONCEPT: Nummy's at the Copper Center Lodge, Copper Center, Alaska THE SANDWICH: The Alaska Range Buffalo Burger THE BUILD: Totaling more than 1 pound of meat, the burger contains a hand-pressed buffalo patty; bacon; ham; grilled portobello mushrooms; onions; and Swiss, Cheddar and pepper Jack cheeses on a house-made bread loaf. |
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CONCEPT: Kooky Canuck, Memphis, Tenn. THE SANDWICH: The Kookamunga THE BUILD: The 12,387-calorie burger consists of 4 pounds of fresh-ground chuck, 2 pounds of custom-made hamburger bun, and 1.5 pounds of lettuce, tomatoes, pickles, onions and cheese (fries on the side are optional). Among the more than 1,900 customers who have accepted the Kookamunga Challenge--finish the $21.99 burger in an hour and it's free--only five have won the bet. |
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CONCEPT: Heart Attack Grill®, Chandler, Ariz. THE SANDWICH: The Quadruple Bypass Burger® THE BUILD: The restaurant's largest burger features four beef patties (2 pounds total) and eight slices of cheese plus tomatoes, onions and sauce. Any customer who finishes one gets wheeled out to his or her car by the minimally clothed "nurse" of his/her choice. (Photo credit: Epstien Studios) |
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THE CONCEPT: Iguanas, San Jose, Calif. THE SANDWICH: Burritozilla THE BUILD: Iguanas' 18-inch, 5-pound burrito is filled with any of seven meats; pinto, refried or black beans; rice, salsa; guacamole; sour cream; and cheese. |
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THE CONCEPT: Double Eagle, Mesilla, N.M. THE SANDWICH: World's Largest Green Chile Cheeseburger THE BUILD: A locally baked yeast roll is topped with garlic-infused mayonnaise, a 12-inch, 1.25-pound burger patty, a half-pound of white ranchero cheese, roasted green chiles and pico de gallo. |
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THE CONCEPT: Grilled Cheese Grill, Portland, Ore. THE SANDWICH: The Cheesus Burger THE BUILD: A burger patty is tucked between two grilled-cheese sandwiches and topped with lettuce, tomato, ketchup and mustard. |
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Related stories:
BIG IDEAS: Attack of the GarganWiches!
Consumers' Favorite Sandwich Spots
Top 400 Chain Restaurants of 2009: Burgers
Menu Labeling for House-Made Mac and Cheese
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