The burger contains three kinds of it, from three continents — from corn-fed American Prime cattle from Colorado, free-range cattle from the Argentine pampas and Japanese Wagyu cattle that were raised on soybeans and beer, then bathed in sake and hand-massaged.
For Tuesday’s official first tasting, the beef was flown into Fort Lauderdale, then driven to the restaurant in a climate-controlled, armored stretch Hummer limo.
The burger is fried in about 8 ounces of grape seed oil —“It’s healthier,” said Joe Galison, chef de cuisine — and then nestled onto a toasted Brioche bun and topped with heirloom tomatoes, exotic mushrooms and organic micro greens. (other coverage)