Inspired by appearing Fred Sirieix’s latest TV show on Channel 4 Snackmasters, Claude Bosi has introduced ‘The Bosi Burger’ to the menu at The Bibendum Oyster Bar.
Bosi appeared in episode three of Snackmasters last night, where Fred Sirieix sets extraordinary challenges for some of the most respected chefs in the UK. The challenges ask chefs to try to work out the secret techniques and recipes behind some of Britain’s best-loved snacks, before creating their own replica.
Aired last night Fred Sirieix challenges Lisa Goodwin-Allen and Claude Bosi to replicate the 1,000 calorie Whopper burger served in Burger King restaurants across the UK.
The challenge from Fred set them the task of using their Michelin-starred professional skills to not just create the flame-grilled burger but also the bun, the dressings and the fries to accompany the burger. Once their take on the Whopper was established, they then go head to head in a Burger King restaurant to see who can deliver their burgers in the fastest possible time. The winner was then decided not by a panel of Michelin judges, but by the fast-food restaurant chain’s own front line burger team.
If you haven’t seen the show, it’s well worth a watch and can be viewed here on Channel 4.
Previous episodes have seen Matt Worswick and Tristan Welch given the challenge to make a bag of Pickled Onion flavour Monster Munch crisps and, Daniel Clifford and his Vivek Sing a KitKat.
The show has now led Bosi to introduce his Whopper, ‘The Bosi Burger’ to The Bibendum Oyster Bar’s menu.
‘The Bosi Burger’ will feature an eight-ounce beef patty, topped with Swiss cheese and Guinness-fried onions before being adorned with pieces of crispy Alsatian smoked bacon, flaked sea salt and freshly ground pepper. The contents of the Bosi Burger will be nestled between a toasted sesame bun, laced with the Bosi Burger Sauce: mayonnaise, tomato ketchup and lemon juice, complementing gherkins and gem lettuce to finish.
Priced somewhat higher than a Whopper at £16.50, ‘The Bosi Burger’ joins classic French flavours and indulgent dishes such as Moules Frites, Seafood Platters, Sirloin Steak with Béarnaise Sauce and Whole Grilled Native Lobster served with Tarragon Butter.
Burger King restaurants across the UK widely use Nieco’s automated conveyor broiler technology from Equipline and have done for the past 25 years.
The automated conveyor broiler technology from Equipline revolutionised burger cooking since its development in the early 1970’s offering Burger King and other operators consistency of finish, temperature control, and labour savings unachievable by many other cooking methods.