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Message
re: Jack in The Box: Going upscale
Posted on 2/2/15 at 3:37 pm to timbo
Posted on 2/2/15 at 3:37 pm to timbo
quote:
Kinda figured that. That isn't like putting butter on top of a prime cut of steak -- it's going on top of cheap, fatty ground beef.
Yeah, it just doesn't work to me. Butter on a burger sounds good, but I don't think it works in execution. It will melt and be a runny/greasy mess.
2
Posted on 2/11/15 at 8:07 am to LouisianaLady
quote:
Butter on a burger sounds good, but I don't think it works in execution. It will melt and be a runny/greasy mess.
So I tried this burger (the garlic butter burger) yesterday, and I recommend it. I got it to-go and could smell the garlic butter right away. It's definitely more "upscale" of a burger than what they usually do. Mainly due to the bun and the garlic butter. It wasn't messy at all and had good flavor.
If not for the butter, it would have been pretty dry. When I get fast food burgers to go, I find that they are almost always dry.
Posted on 2/11/15 at 5:28 pm to LouisianaLady
The butter is likely spread on the bun and the bun is seared on the griddle. This actually keeps your bread from getting soggy from mayo and tomatoes. So basically this will have the opposite effect that you thought it would.
This post was edited on 2/11/15 at 5:29 pm
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