Friday, June 23, 2006

Hardee's using meat as a condiment

"Meat as a condiment," that's how Hardee's PR team is promoting their new Philly Cheesesteak Monster Thickburger: "Using meat, such as bacon, as a burger topping is not a new idea, but Hardee’s has taken the concept to its extreme [with the] Philly Cheesesteak Thickburger."

This meat-on-meat creation consists of 1/3-lb. beef patty piled high with thinly sliced steak, two kinds of cheese, green peppers and onions.

Amazing! Just look at all that meat. Putting bacon on a burger doesn't seem as unnatural or overwhelming, for some reason, as stacking slices of greasy meat on top of a mound of ground beef. But that's just me.

The Philly Cheesesteak Thickburger has 930 calories (570 from fat), 63 grams of fat, 24 grams of saturated fat, 135 mg of cholesterol, 1750 mg of sodium, 52 grams of carbohydrates, 3 grams of fiber, 10 grams of sugars, and 41 grams of protein.

It sells for $3.99 by itself, or $5.79 for a small combo meal.


Anonymous said...

Perhaps it's the same species thing. Whereas pork-on-beef action (e.g. bacon/beefburger, or even ham/beefburger) is acceptable, the beef-on-beef action seems wrong.

You'd never order a sirloin with a slice of roast beef on top, but you would use a strip of bacon for flavor...

Just a thought.

Anonymous said...

Bring it!!!