The cheeseburger in a can (immortalised on Twitter under the hashtag #CannedCheeseburgerTweetUp) is a story that is best told in pictures, with few words, and perhaps a video clip.
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| A Cheeseburger in a can. These grow naturally in the wild but are difficult to find and harvest, due to their rare nature |
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| With more ingredients than your average salon hair product, the Cheeseburger in a Can is not for those with allergies |
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| Bubble, bubble, toil and trouble. |
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| After boiling for 10 minutes, the can needs to rest to allow it to relax. |
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| The sesame seeded bun shyly pokes its head out of the can, sensing for danger. |
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| The prestige |
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| The lift |
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| The cut-through |
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| The bite-through |
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| The money shot |
It's certainly in a can, which is a good start. It looks (and to some extent smells) like a burger. But I can firmly state, without hyperbole, that this is where the resemblance ends. Let's take a technical approach to this, and try to analyse element by element.
Toppings:
There are some. Whether they are cheese and tomato and pickles remains to be confirmed. First of all the lid doesn't yield to a gentle lift, instead with toppings firmly welded to the inside of the burger, the bun begins to tear, so I give up. Upon biting into the cheeseburger in a can, there is something reminiscent of cheese, and an acrid, astringent taste of what could be tomato, onion, and pickle, but as I say this is yet to be confirmed.
Meat:
The meat in the cheeseburger is a triumph... I am of course lying. If this meat was a triumph of anything, it would be the perfect circle into which it is cut, and the German precision with which the perfectly flat side and edges are engineered. Nor is the meat pure meat. A quick look at the ingredients identify a host of emulsifiers, additives, and extras that combine to deliver a hard flat disc of over-seasoned, non-specific meat that smells faintly of curry.Bun:
I have to say, in spite of the spongy feel of the bun, the grease dripping from the bottom of it, and the fact it was almost completely tasteless, I was hugely impressed with the way it looked, and hadn't lost its shape in the tin. Yet another triumph of German engineering.
So, if that isn't enough to put you off your respective lunch and dinners, how about a little video clip of me eating this extraordinary burger. Coming shortly...
Get you Cheeseburger in a Can here.
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UPDATE - September 2011
I have found a supplier of Cheeseburger in a Can in the UK. This is on order and I'll be reviewing it shortly - but WHY NOT JOIN THE FUN?!
On Tuesday 20 September at 8.00pm, I will be cracking open my Cheeseburger in a Can (ordered from Touring Gear) and joining me will be a group of other Tweeters all sharing the experience together! Follow @hamburgerme for all the latest Cheeseburger in a Can action!
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Not a review of a London burger-serving establishment, but worthy of comment nonetheless is the 'Cheeseburger in a Can', apparently available in the U.S. and Germany.
The Concept:
The concept is a simple one, take one beef patty (cooked) and top it with relish and cheese. Wrap it in a sour dough bun and then wedge it into a low can (think the type that holds tuna fish) and seal it with a ring pull on both sides. Sounds nice right...
The Cooking:
The cooking method is simple, simply simmer the can bain-marie style in a pan for 10 minutes and then take the top off, flip the can and use the second ringpull to pop the bottom off, set on a plate and push the burger out of the can. Voila, a bona fide cheeseburger cooked for you in a can and ready to eat in just 10 minutes....mmm!
Video Evidence:
The can also says you can eat it cold, but I'll leave that to the more adventurous. Check out the preparation, cooking, eating and comments from this guy when he tried the Cheeseburger in a can:
The Website:
Check out the blog dedicated to this here http://www.cheeseburgerinacan.com/.
The Review...?!
Sadly my efforts to source one of these delicious treats have been foiled as ebay currently doesn't have any in stock, so I'd be eternally grateful to anyone who can find me one of these, and if you can, I promise I'll eat and review it with the Nick Andrews patented '5 burger criteria'!
Ooh! New logo!
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