Fast food’s gone posh, darling. Turns out, greasy fingers and regret at 3 a.m. aren’t good for the soul, so now we’re gourmet-ifying burgers and fries.

The concept of fast food has come a long way from greasy, late-night indulgences. Burgers and fries, the iconic duo of American cuisine, are no longer confined to drive-thrus and casual joints. In today’s culinary world, they’re being dressed up and reimagined with gourmet ingredients. We have entered the era of high-end fast food, where dishes once considered cheap and quick are now served with an air of sophistication—and a higher price tag. Burgers? They’re no longer beef and bread. Now, the dish is artisanal buns, locally sourced Wagyu, and sauces so refined you’ll want to dab them on your wrist like perfume.

Burgers Go Bougie

American cuisine is a global patchwork, and at its heart is the burger and fries—the ultimate democratic meal. Originating from German immigrants’ Hamburg steak, it was first slapped between bread at the 1904 St. Louis World’s Fair for convenience. The original Hamburg steak was eaten with cutlery. By the mid-20th century, thanks to McDonald’s, burgers became more about speed than flavour. A proper meal had become the quick, greasy, bun-wrapped burger we know today. Whether served roadside or topped with gourmet ingredients, the burger’s journey is distinctly American—evolving from Old World whispers to shouts of excess.

Today, they’ve gone gourmet—topped with wagyu and truffle oil at Thailand’s top restaurants.

The EKKALUCK Burger: Bangkok’s Bold Take on an American Favourite

Take, for example, EKKALUCK, tucked into the Thong Lor district in Bangkok. It’s part of Madi Paidi Bangkok, Autograph Collection. This boutique hotel is raising the bar for how we experience American cuisine, with a unique take on burgers and fries that embraces both international and local flavours.

The star of the show is the EKKALUCK Burger, crafted by chef Teerathep “Tor” Tishabhiromya. Chef Tor started his career taking inspiration from his grandmother’s traditional Thai recipes. Now, after 15 years in hotels and restaurants across Asia-Pacific, he’s applied his experience and creativity to EKKALUCK’s menu. Since its opening in September 2023, the restaurant has gained popularity for its contemporary mix of Thai and international cuisine.

The Burger Breakdown

The EKKALUCK Burger is a perfect example of how American fast food, a staple of American cuisine, can be elevated. It starts with a Thai wagyu beef patty, a locally sourced and premium ingredient known for its rich, marbled texture. Instead of the standard sesame seed bun, Chef Tor opts for a ciabatta-based bread, which adds an artisanal touch to the burger. The burger is then topped with cheddar cheese, baby cos lettuce, and pickled cucumber.

But what truly sets the EKKALUCK Burger apart is the Mighty Mo-inspired sauce. This sauce has a history dating back to 1955, when it was first created by Marriott Hotels. For this version, Chef Tor has added a Thai twist by incorporating ma khwaen, a Sichuan pepper that adds a unique, slightly numbing heat to the dish. The result is a burger that nods to its American origins while embracing Thai flavours. If you want to skip the side of fries, there’s also a green salad option with a spicy shrimp garnish, adding yet another layer of creativity to this classic pairing.

Gourmet Ingredients and Local Flair

The shift from fast food to gourmet is not just about adding fancy ingredients; it’s also about using locally-sourced and sustainable produce. Chef Tor emphasises the importance of local ingredients in his menu, particularly in the EKKALUCK Salad, which features homegrown Thai vegetables and kumquats from the hotel owner’s farm. Thai wagyu beef is another key local ingredient. Known for its rich flavour and tender texture, it’s a far cry from the typical beef patty you might find at a fast food joint. The incorporation of premium local ingredients not only improves the taste and quality but also helps support local farmers and suppliers, reinforcing a sense of community and sustainability within the restaurant’s ethos. It’s not just a burger, it’s a reflection of Thailand’s agricultural heritage and the growing global trend of responsible dining.

The Instagram-Worthy Burger

What does it mean for a burger and fries to go gourmet? It means using high-quality ingredients, combining traditional recipes with contemporary twists, and presenting a dish in a way that feels both familiar and exciting. It’s a way of satisfying cravings without the guilt, knowing that you’re eating something thoughtfully prepared and of superior quality. Furthermore, the attention to detail in the presentation makes the EKKALUCK Burger an Instagrammable dish, perfect for today’s visually-driven dining culture.

So, yes, fast food has gone posh. The burger has evolved. And for the privilege of having Wagyu instead of mystery meat, you’ll pay the price—but you’ll feel just fine about it. After all, this isn’t just a burger. It’s a statement. And let’s face it: sometimes, a statement is worth the extra calories.

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