To mark the one year anniversary of RB and me visiting Chris and Annina in Zurich, here is the once thought lost, 'creamy' burger.
One interesting thing to note it that they sliced the quarter pounder patty in half before frying. This perhaps added to the build up on grease (more surface area), hence adding to the creaminess. Mmm.
Dotted throughout the less wholesome parts of 'Zuritown' (as Chris has dubbed it) are these 'New Point' late-night food joints...
I went for the only sane choice on what was an insane menu - the plain quarter pounder. What I got was a creamy little number - a succulent quarter pounder with salad and sauce. Knowing as much about nutrition as I do has it's minor benefits: I can safely assume that the fat content of the patty was far, far above 20%. This my friends, Romans and inhabitants of Zurich is how it resulted in a such a smooth patty with cream-like textures. Were you to hold it up to scrutiny on a night out (such as I did) it would make 'ol blue eyes look clumsy by comparison.
Let us consider the labour that goes into these burgers for a second: the New Point guys work up a sweat during their late night shifts, mainly due to the summer heat. All the same, it is nice to show some appreciation and to do in Zuritown as the locals would do... Upon receiving such a gem what more can you say than 'merci!'
