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Hard Rock Cafe Put a Haggis Burger on the Menu, for Some Reason

Hard Rock Cafe Put a Haggis Burger on the Menu, for Some Reason


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Hard Rock Cafe is debuting its world burger tour to feature flavors from around the world, including sheep organs, apparently

Something tells us that regular Hard Rock customers aren’t going to be too keen on haggis.

Hard Rock Cafe is trying to expand its global culinary palate with the introduction of the world burger tour, featuring a schnitzel burger (topped with pork schnitzel, sauerkraut, and bacon); a marimba burger (with a chipotle and jalapeño spiced layer of beans, fresh salsa, and Monterey Jack cheese)… oh, and a haggis burger. Haggis, in case you’re not familiar, is a Scottish specialty that’s not for the faint of heart: it’s traditionally made from sheep offal (heart, lungs, and liver), and seasoned and boiled in a bag made from sheep stomach. Yummy.

So just to repeat: The Hard Rock Cafe, best known as the all-American casual restaurant located in nearly every vacation spot around the globe, will serve their tourist t-shirt-collecting patrons a burger topped with savory haggis, melted Monterey Jack cheese, golden turnip frazzles, and a whisky maple glaze. We’re skeptical, to say the least, but Hard Rock Cafe is all for it, it seems.

“Hard Rock has some adventurous burger fans,” said Alex Merchan, senior director of marketing for Hard Rock Cafe. “That’s why Hard Rock’s World Burger Tour is so exciting, because guests have a chance to sample legendary local burgers around the world that feature unique ingredients — like the haggis burger or the schnitzel burger — without having to leave the country.”


Hard Rock Cafe Put a Haggis Burger on the Menu, for Some Reason - Recipes

Visited with the wife in a rare moment of child free bliss, there was a wait for a table, but that's to be expected when a new and exciting place opens up. It took about an hour to be seated, we just waited at the bar with some cocktails, the guys behind the bar were fun and seemed to know their stuff. Food was great, I had the California burger, which was massive and my wife had chicken fajitas. Our waitress was really good, she knew a lot about the menu and kept the pace of service just right, always there when we needed her but not in your face. We've been to a few hard rocks, and this is as good as any, keep it up guys!

Hey, thank you for your awesome review after visiting Hard Rock Cafe Glasgow recently - hope you enjoyed your child free night! I am delighted that you both had a great night in our cafe, I will be sharing your comments with our team - I really believe in sharing all feedback with the team as this allows us to continually improve our guest dining experience.

Hopefully we'll see you soon.

Kind regards,
Jo Wilkie
General Manager
Hard Rock Cafe Glasgow

1,639 - 1,643 of 1,924 reviews

Kids both really enjoy Hard Rock in Orlando and the local legendary burger with Mac & Cheese. Any restaurant appears small compared to Orlando's HRC and Glasgow is quite modest in size. It has retained some of the original theatre features inside which makes it a bit different. Despite initially baulking at the Glasgow local legendary burger complete with haggis & fried turnip & Whisky themed sauce, when I first read about it, both my wife I ordered and thoroughly enjoyed it too. Son loves the pulled pork and daughter, whose unconditional Uni place for law came through today really appreciated the choice of venue for our celebration as well as her burger. Kids will be keen to go back, and the threatened 45 min to an hours wait on a damp Tuesday night, thankfully was less than 30 mins. Don't forget to priority book if planning ahead, which we couldn't tonight with our spontaneous decision to go!

Congratulations to your daughter for her unconditional law place at uni, that's brilliant news and what a way to celebrate than by coming into Hard Rock Cafe Glasgow. Thank you for your comments and I am delighted that you had a great time celebrating with your family. In comparison to Orlando, you are right everything appears smaller however I am glad that you feel we are modest in size. Being what was the Old Athenaeum and a Grade A listed building we were very sensitive with our restoration of the building and wanted to preserve as much as we could. The local legendary burger here in Glasgow is staying true it's a name and becoming a legend with our diners, glad you both loved it.

Can't wait to see you again soon.

Kind regards
Jo Wilkie
General Manager
Hard Rock Cafe Glasgow

you are never disappointed in Hard Rock Café and certainly the new one in Glasgow is a great example . my son booked the 4 of us for dinner , the atmosphere was excellent the food was just perfect ( far too much on each plate !) the price is what you will expect to pay in a high standard establishment, the place is small when you compare it to other Hard Rocks in the world but after all it was a converted old theatre in the centre of the old city .the serves was outstanding !!
we had advanced booking for 7.40 but even that we had to wait for farther 30 minuets even it was mid week dinner
the music was loud as in every other HRC so you are warned . would I go back ?:YES YES without any doubt

Hey, thank you for your amazing review following your recent visit to Hard Rock Cafe Glasgow sounds like we totally rocked your world. I'm delighted that your experience of Hard Rock Cafe Glasgow measured up to that of other cafes you have visited. The portion sizes are huge, something that we are proud of. As a raving fan have you considered joining our reward program, this is brilliant program that rewards you for your loyalty and a great way for you find out what is happening in your local cafe.

We cannot wait to welcome you back and hope to see you very soon.

Kind regards
Jo Wilkie
General Manager
Hard Rock Cafe Glasgow

Chose this new venue as my friend was turning 40 and is a huge hard rock fan, having visited loads worldwide. Table was booked with Allie in marketing who was friendly, professional and a pleasure to speak with.
On the night my friend and some people she thought were coming for dinner had drinks upstairs whilst the tables were being set up, then we were greeted and told our table was ready, we went down in the lift and when the door opened not only did the tables we had booked shout but the whole dining room, "surprise" awesome it was the best entrance ever.
The food was great the staff were superb, my only slight critique would be the platinum menu (£23.90) has very poor choice of starters, I understand volume is hard to cater for but think they could be better. Main courses were huge and tasty and the dessert ( Orio cheesecake) was massive but tasty.
Well done all involved a great dining experience.

Thank you for choosing Hard Rock Cafe Glasgow as the venue for your friends 40th Birthday Surprise I am delighted that we made your friends 40th a truly memorable experience and one that she will remember for quite some time I'm sure. We strive to create authentic experiences that rock and sounds like we did that as did the whole restaurant.

Thank you for your comments and I will be sure to pass your comments onto the staff that made the event a memorable one.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain. For our clone, we'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeno and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere.

Find more copycat recipes from Fleming's Steakhouse here.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

($23.88 annually)*
Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Peruse a menu at one of the 270-unit LongHorn Steakhouses located throughout the eastern half of the U.S. and you'll find this seasoning blend on battered onion petals, spicy fried shrimp, pork chops, and steaks. Just combine these eight common ingredients in the comfort of your home, and you will have quickly cloned a versatile seasoned salt that can be added to everything that needs flavor, from steaks to chicken to seafood. It's also good sprinkled over eggs, burgers, even popcorn.

In Zagat's 1995 New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's Soup Kitchen International scored an impressive 27. That put the Soup Nazi's eatery in 14th place among the city's best restaurants for that year.

It was common to see lines stretching around the corner and down the block as hungry patrons waited for their cup of one of five daily hot soup selections. Most of the selections changed every day, but of the three days that I was there, the Mexican Chicken Chili recipe was always on the menu. The first two days it was sold out before I got to the front of the line. But on the last day I got lucky: "One extra-large Mexican Chicken Chili, please." Hand over money, move to the extreme left.

Here is a hack for what has become one of the Soup Nazi's most popular culinary masterpieces. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.

Update 1/9/17: Replace the 10 cups of water with 8 cups of chicken broth for a shorter simmer time and better flavor. I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.

Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, when getting your Sabra hummus ingredients ready, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

Menu Description: "A masterwork of flavors. Grilled, marinated chicken breast crowns this fresh mix of delectable greens, crisp apples, rich crumbled bleu cheese and sweet candied walnuts. Tossed in our tangy balsamic vinaigrette."

Sometimes I feel like a C.S.I. To re-create this salad I ordered several to-go and then sat down with a magnifying glass and carefully picked out each of the bits and pieces and separated them into smaller bowls. Sure this was tedious work, but it made it easy to measure out each ingredient for the most accurate clone recipe. Next, I cooked a ton of chicken, each with different versions of the marinade, until I found the one that worked. The smoky marinade for the chicken here is basically a brine that adds just the right amount of saltiness and flavor through osmosis, so be sure not to let the chicken soak longer than specified. Of course, the lead performer in any salad is the dressing, since it is responsible for much of what you taste. The tangy balsamic vinaigrette is delicious with honey, Dijon mustard, garlic, and tarragon in there. You can make an easy emulsion out of it with a hand mixer. The best part is that you'll end up with leftover vinaigrette that you can use to make a couple more meal-size salads, and then some. Case closed.

It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Menu Description: “Fried jalapeno coins, house-made-salsa, pepper-Jack, lettuce, tomatoes, and chipotle aioli.”

This 570-unit full-service chain has a sizeable menu, but it’s the thick 1/3-pound gourmet hamburgers, like this boomin’ bestseller, that bring in the crowds. And if you’re a burger lover who enjoys burgers that bite back, this is the hack for you.

To assemble your own version of this big beauty, I’ll first show you (with photos) how to make perfect crispy jalapeno coins and a simple chipotle aioli. The seasoning formula for the beef patty that I’m including here is an updated and improved version of the secret sprinkle I hacked years ago, but this time we’ll use easier-to-find ingredients.

Once you’ve prepped these components, it’s time to kick up the flames and grill some burgers. Top your burgers with pepper-Jack cheese, and assemble everything on sesame seed buns along with salsa, lettuce, and tomato. Then open wide.

Look here for more of your favorite dishes from Red Robin, Yummm.

The sweet-and-savory breakfast sandwich made with two slices of French toast first appeared on the Burger King menu in 2019, but it was just for a limited time. In 2021, BK brought the breakfast sandwich back, and this time it came with a new ingredient: buttery maple spread. The first version of the sandwich was good, but the sequel with the new maple spread is great.

And that’s right where this clone starts. The hack here for the buttery maple spread is just three ingredients and it will chill out in your fridge while you make the easy French toast. Find small, thin slices of white bread for that. Sara Lee makes a loaf of bread called Delightful that works great.

The real French toast sandwiches come with either sausage, bacon, or ham, so pick your favorite and insert it between the egg and cheese. If your ingredients cool down as you are prepping, just pop each assembled sandwich into your microwave for about 15 seconds prior to serving for perfectly warmed French toast and gooey melted cheese.

Check out more of my Burger King copycat recipes here.

It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.

To make four cloned McGriddles at home you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.

Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.

This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.

Get more of my McDonald's copycat recipes here.

In March 2020, Wendy’s entered the fast food breakfast wars with 18 new items, and the star that emerged from the bunch is a bacon-lover’s dream. The Breakfast Baconator help lead Wendy’s to morning meal sales success in the midst of a pandemic, as other fast feeders, like McDonald’s, struggled in the a.m.

Wendy's substantial sunrise sandwich is made with a square (of course) sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices. That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just 4 ingredients!

One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce. If you can’t find Singles, use any other brand of Swiss cheese “product” that contains sodium citrate. That’s the secret ingredient that helps make the sauce so creamy.

Find more of my Wendy's copycat recipes here.

When Popeyes debuted its new crispy chicken sandwich on August 12, 2019, the company was not prepared for the eruption of social media video posts comparing the new sandwich to Chick-fil-A’s classic chicken sandwich. As a result of the apparently unplanned instant viral campaign in which Popeyes almost always emerges as the winner, customers swarmed the stores and waited in long lines to try the now-famous sandwich. The buzz continued to build day by day, and just two weeks after its debut, the sandwich had sold out—a full month ahead of schedule.

But sold out or not, you don’t need Popeyes to get the great taste combo of the crispy buttermilk breaded chicken breast, soft buttered brioche bun, mayo, and pickles. Fortunately, I was able to get my hands on several of the sandwiches before they were gone and cranked out a Popeyes Chicken Sandwich copycat recipe so you can now know how to make the Popeyes fried chicken sandwich any time you want. With these new tricks you’ll be able to make crispy chicken at home that’s flavorful, juicy, and tender, just like Popeyes, coated in a thick golden breading with the same light crunch.

The secret to moist, tasty chicken is to brine it for several hours in a spicy mixture of buttermilk, pepper sauce, salt, and MSG. The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt enhances the flavor (as does the MSG) and keeps the chicken juicy. The MSG (monosodium glutamate) is an amino acid with a salt-like flavor that at one time was thought to be unhealthy, but is now considered an important culinary additive. Popeyes uses it in their chicken because it provides an essential savory flavor called “umami,” and you cannot make an accurate clone without it.

To imitate the light, crispy breading, we’ll use baking powder in the flour. The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great. If all-purpose flour is all you’ve got, that can work as well. I’ve put measurements for using all-purpose flour, plus baking powder and salt, in the Tidbits below. If you'd like to kick up your Popeyes

Chicken Sandwich copycat recipe, clone the spicier version by replacing the plain mayo with my easy hack for Popeyes Spicy Mayonnaise.


Final Thoughts

I have nothing bad to say about Hard Rock Cafe Pretoria or the Burger I had. It was on all accounts an amazing burger and an amazing experience. Our server, Jones, was friendly and professional. The slightly bland patty is so minor that I can’t even really flaw it as the fried red onion made it almost unnoticeable. I remember after gobbling up the last crumb, I sat back, put my hands on my, now full, stomach and said: “Dit was nou aangenaam”. Well done Hard Rock!

An Amazing score for an amazing burger. I can’t recommend this enough. To anybody reading this blog, do yourself a favour and head on down to Hard Rock Cafe. You won’t regret it.

But what do you guys think? Have you been to Hard Rock in Pretoria? Was your burger as good as mine? Leave a comment down below and let me know your thoughts.


DROOL! Five BEST places in Delhi to have a burger

Cafe Delhi Heights

I f staying within the Delhi borders is not much of a concern, make the trek over to Ambience Mall in Gurgaon and try the Juicy Lucy at Cafe Delhi Heights. And a word of advice, don't eat for a few hours before you go here, you'll need the appetite.

This massive burger has a peppery lamb patty and is loaded with crispy greens which give it a satisfying crunch. The burger doesn't come with bacon but it is a good idea to choose these from the add-on section. Delicious in every bite.

Price: Rs 475

U sually it is for good reason that restaurants in five star hotels are not included in such lists. This is because their price structures make them elitist and thus unaffordable for the regular patron. But with the way eating out has become exorbitantly expensive in NCR, stand alone restaurants often charge as much if not more.

Thus, The Qube also finds itself a contender for the best burger in town. The coffee shop in The Leela Palace, Chanakyapuri, The Qube is essentially a multi-cuisine restaurant. But the most talked about order here is the Angus Steak Burger for which they import the meat, Black Angus chuck, no less.

The bun used is a brioche which helps keeps the burger in place as you bite in. They also offer you a choice of grape mustard relish (our pick for something different) or chunky tomato and unlike other restaurant, the cheese can be selected as well (cheddar, blue or emmental).

Most foodies, albeit the ones who can afford it, rate the burger here as the best in town.


Sandwiches

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite sandwiches here. New recipes added every week.

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When Popeyes debuted its new crispy chicken sandwich on August 12, 2019, the company was not prepared for the eruption of social media video posts comparing the new sandwich to Chick-fil-A’s classic chicken sandwich. As a result of the apparently unplanned instant viral campaign in which Popeyes almost always emerges as the winner, customers swarmed the stores and waited in long lines to try the now-famous sandwich. The buzz continued to build day by day, and just two weeks after its debut, the sandwich had sold out—a full month ahead of schedule.

But sold out or not, you don’t need Popeyes to get the great taste combo of the crispy buttermilk breaded chicken breast, soft buttered brioche bun, mayo, and pickles. Fortunately, I was able to get my hands on several of the sandwiches before they were gone and cranked out a Popeyes Chicken Sandwich copycat recipe so you can now know how to make the Popeyes fried chicken sandwich any time you want. With these new tricks you’ll be able to make crispy chicken at home that’s flavorful, juicy, and tender, just like Popeyes, coated in a thick golden breading with the same light crunch.

The secret to moist, tasty chicken is to brine it for several hours in a spicy mixture of buttermilk, pepper sauce, salt, and MSG. The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt enhances the flavor (as does the MSG) and keeps the chicken juicy. The MSG (monosodium glutamate) is an amino acid with a salt-like flavor that at one time was thought to be unhealthy, but is now considered an important culinary additive. Popeyes uses it in their chicken because it provides an essential savory flavor called “umami,” and you cannot make an accurate clone without it.

To imitate the light, crispy breading, we’ll use baking powder in the flour. The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great. If all-purpose flour is all you’ve got, that can work as well. I’ve put measurements for using all-purpose flour, plus baking powder and salt, in the Tidbits below. If you'd like to kick up your Popeyes

Chicken Sandwich copycat recipe, clone the spicier version by replacing the plain mayo with my easy hack for Popeyes Spicy Mayonnaise.


Hard Rock Cafe Boston


A long time ago – during my awkward, braces-wielding, teeny-bopping days – I used to be obsessed with Hard Rock Cafe.

It wasn’t because I liked hard rock. In fact, I sort of hated it. Seriously, it was only because so many other people at school wore their shirts. You know how it is in middle school – you scope out what everyone else is wearing and you desperately try to copy it.

Hair-sprayed tall hair? Check. Huge Esprit tote? Check. Guess jeans? Hmm, actually my mom never let me get those, so I guess that’s not a check. But I tried as hard as I could.

I also liked visiting Hard Rock Cafes because they served as badges representing cities I had visited. My hometown did not have a Hard Rock, which meant we had to travel to get the coveted T-shirts. My sister and I relentlessly dragged my parents to multiple Hard Rock Cafes every time we traveled. If there was a Hard Rock Cafe in a city we visited, we had to go there.

I have Hard Rock memorabilia from Boston, Chicago, New York, Washington DC, Beverly Hills, and Orlando – not to mention Banff (Canadian Rockies), Tokyo, Singapore, and Honolulu.

We were nuts.

Then I went to college and proceeded to completely forget about the Hard Rock Cafe.

That is, until a couple weeks ago, when I got an invitation from My Blog Spark to try Boston’s Hard Rock Cafe’s new menu.

Hard Rock? Wow, that totally brings back such funny nostalgia. It’s been years since I’ve even thought about that place.

I decided that, after almost 20 years, it was worth revisiting this place I’d sought after with such zeal during my childhood. I really had no idea how my new adult, food blogger self would see this place.

There was only one way to find out.

For those of you who have never heard of Hard Rock Cafe, it is a nationwide chain that houses cool rock memorabilia from famous (often local) artists.

It all started back in the seventies in London when Eric Clapton, who loved eating at this American restaurant called “Hard Rock Cafe”, asked them if he could mark his favorite seat with a plaque.

They said, “why don’t we put up your guitar?”

A week later, Pete Townshend of The Who dropped off his Gibson Les Paul.

Pretty soon, donations of guitars and other musical memorabilia began pouring in, and the restaurant slowly expanded throughout the world.

Eddie Van Halen

In Boston, for example, you can see Eric Clapton’s acoustic guitar, Aerosmith’s outfits, Van Halen’s electric, and handwritten lyrics by Bruce Springsteen. It’s sort of fun just to wander around the restaurant and peruse the stuff hanging on the walls.

Bryan and I arrived at the Hard Rock Cafe Boston on a warm, Monday evening. Although tons of seats were empty, the hostess told us there was a 20-minute wait. She could not seat us because the restaurant was severely understaffed.

“We only have 6 servers. You’re welcome to go to the bar.”

We walked over to the bar. Initially, the bartender told us she was maxed out and wouldn’t be able to serve us. However, we indicated that the hostess had sent us here. She looked harried. A piles of dirty dishes sat forlornly a few seats down from us, desperately wishing to be cleaned up.

It was quite evident the staff was overworked.

Bryan tried to order a beer on tap, only to find out almost all of their beers were sold out.

“We had a crazy weekend the patrons drank up most of the beer on tap.”

Thankfully there were one or two remaining choices, so Bryan opted for one of them (sorry, I can’t remember what it was!).

For appetizers, we tried the Santa Fe spring rolls, which were stuffed with spinach, black beans, cilantro, corn, jalapenos, diced red peppers and Jack cheese. It was satisfying (we were hungry!) and decent, though I did leave behind the tired bed of lettuce in which they sat.

We tried the hickory smoked BBQ combo with ribs and pulled pork. The ribs were, unfortunately, a bit tough and far from “fall-off-the-bone.” The pulled pork was OK, but it was hard to really love either one considering we had just tried some pretty incredible barbecue a few weeks ago.

Hard Rock calls their burgers “Legendary”, which compelled us to try one. These burgers are 10 ounces and come with either fries or onion rings. At $15 each, they are flirting with the prices of Craigie’s famous bone-marrow-infused burger, the famous Radius Burger, and actually cost more than a Smith & Wollensky burger made from 100% prime beef.

The burgers were good – definitely the best item we had that night. The meat is juicy, cooked well, and slightly charred on the outside. It’s filled with onion rings, cheese, and bacon.

They make regional versions of burgers too. The Boston version is topped with baked beans, which just didn’t sound all that appetizing to me.

For dessert, they have normal sized desserts and “bites”, which are small portions that only cost $3. We tried two different bites – chocolate mousse and chocolate peanut butter pie. Both tasted as expected – decent, but nothing to write home about.

Overall, Hard Rock Cafe is a mixed bag. The memorabilia is cool, and if you’re a fan of rock, you’ll love looking through the cool collection that the Boston Hard Rock Cafe has. However, the food is mediocre, not exactly cheap, and the service can be spotty (though I must say that after we sat down, our bartender actually took reasonably good care of us).

If you do come, the burger is pretty solid, and I’m guessing some classic “American” dishes might not be too bad either. However, I definitely wouldn’t consider the food destination-worthy. There are much, much better places in Boston for the same price.

Disclaimer
I received free gift certificates to try the food at Hard Rock Cafe as part of the My Blog Spark program. All opinions in the post are my own.


2. Smirnoff Sorbet Light

This is a clever way to introduce their new Sorbet flavors. Just looking at this ad will make you feel refreshed and light. You can actually feel the tingling sensation of raspberry and pomegranate in your mouth. The bottle is perfectly laid out to make it look like you&rsquore scooping it out from a tub of sorbet.


Hard Rock Café is the go-to place for die-hard burger fans. Known for their legendary burgers seeping with cheese and filled with the choicest of toppings. Their Legendary 10 oz Burger is a must have.

SF 64, First Floor, DLF Galleria, DLF Phase 4, Gurgaon-02 | 011 33105830

The name suggests the eatery’s devotion to breads and buns and delivers on point with a roster of ‘Angrezan Di Double Roti’ (breads of the West).

Image source: Zomato

Once you have a jar of these pickled red onions in your fridge, there are countless ways to use them!

  • Add them to carnitas. Without a doubt, my number one way to serve these onions is with carnitas. My favorite way is tucked into a carnitas taco, where their zesty bite contrasts brilliantly with the tender, rich pulled pork (shown below). Pickled onions are great with almost any Mexican meal – think tacos, burritos, enchiladas, quesadillas, and platters of baked nachos!
  • Add them to salads. I LOVE pickled red onions on my sister’s Taco Salad with Creamy Taco Salad Dressing.
  • Stuff them into sandwiches and wraps. They’re fabulous on egg salad and tuna salad sandwiches. And on simple avocado toast – the sharp contrast between the onions and creamy avocado are undeniably wonderful.
  • Top your burgers and hotdogs. Definitely keep pickled onions on hand during the grilling season. Top your Juicy Lucy Burger with some tangy onions for the best cheeseburger ever!
  • Eat them with eggs. Pickled onions are awesome with eggs, especially a plate of huevos rancheros. I also like to add them to a fried egg sandwich with mayonnaise. And deviled eggs are super fun with some diced pickled red onions sprinkled over the top!
  • Add them to most any Asian dish. The bright onions go great with Asian flavors. Check out these banh mi meatballs (shown above) and this banh mi salad.
  • They’re also pretty wonderful with Easy Korean Beef (shown below) and my Egg Roll in a Bowl.

The possibilities are truly endless!

Looking for More Pickled Vegetable Recipes?

I loooooooove pickled vegetables, and it just doesn’t get much better than quick refrigerator versions. I’ve quick-pickled celery, carrots (our youngest daughter’s favorite!), squash, and the most beautiful medley of mixed veggies.

My mom’s easy recipe for sweet refrigerator dill pickles is also a longtime favorite. I especially like them on slow cooker sloppy joes. They’re also super awesome to have one hand during the grilling season. The pickles pair wonderfully with all kinds of grilled goodness. Just think about how wonderful they’d be next to a crispy-skinned Beer Can Chicken!


Watch the video: TOP 10 UNTOLD TRUTHS OF HARD ROCK CAFE!!! (January 2023).