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Photo: Fuddruckers
Hark, eager carnivores! As promised, Fuddruckers has unveiled the second in its line of exotic burgers, so channel your inner wolf and get ready to bag some elk (cooked to medium and topped with Swiss cheese and grilled onions, of course).
The self-proclaimed home of the "World's Greatest Hamburgers" introduced its "Fudds Exotics" burgers in May. While the burgers are certainly exotic when compared to the competition, they probably wouldn't be anything that Dr. Livingstone would write home about. Don't expect charbroiled wildebeest to pop up on the menu any time soon.
The half-pound elk burger joins Fuddruckers' half-pound bison burger as the second gamey "exotic" that's available now. The chain will add a half-pound wild boar burger in September, and -- just in time to give another bird a run for its money -- look for a 7-oz. ostrich burger to arrive before Thanksgiving.
If you don't mind embellishing your Facebook profile, Fuddruckers is offering you a chance to win a $50 gift certificate to try all their exotic offerings if you put a "Fudds Exotics" icon on your profile page.
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7-12-2010 @9:06PM jptech said... I've already had the ostrich and bison burgers at my fuddruckers.
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7-13-2010 @4:15PM GB said... Last week AOL said Fuddruckers was going out of business this year. Somebody isn't talking to each other...
7-14-2010 @8:58PM snoopymaniac said... My local Fudruckers has had these exotic meats since they opened as well; I'm confused by this article since it makes it sound like it's a new thing.
Have other Fudds been lacking?
As far the others below saying these are poorly prepared/cooked burgers. Wouldn't that depend on location? I've never had any issues with my game burgers being poorly cooked.
7-14-2010 @9:31PM Stan said... As a classically educated chef, (retired) and a serious burgermeister, my opinion on Fuds is that they need to be more concerened with the basic elements of cooking.
First and formost, their flattop (solid griddle) is not hot enough to get the burgers browned. This is even more of a problem, when during peak hours, a full griddle of cold burgers brings the surface temperature down about 10-15 degrees. This makes the meat grey, not brown, looks steamed, and eliminates the ability to obtain about 1/2 the beef flavor that would otherwise have a chance to develop. Fuds get's by on the topping bar and lots of patrons who will settle for poorly prepared meat, and the hype of exotic ingredients. Ya think that may be why they stay behind in growing their business? Look at the progress of Chipoltle, Chilies, and others growth SINCE Fuds went "big"....
Add to this, inconsistant cutting and slicing of the toppings by uncaring, undertrained prep people, and, well, I, as a total burger maniac, won't eat there.
Time to change corporate management folks, invent some signature toppings and sauces, and address the low temp grill issue.
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7-13-2010 @6:05PM Leila said... Well not only that but they are probably trying to cook the game meat patties the same way they do beef. That's probably why people are saying they are disgusting.
7-13-2010 @8:32AM ennui said... wow!...great!....another more exotic way to clog your arteries!
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7-13-2010 @9:53AM rdepontb said... One basic point of the "exotic" meats, at least the ones listed so far (elk, bison, ostrich) is that they are by nature so much lower in fat than commercially produced beef. In other words, if you need red meat (yes, very high protein), this is the healthiest way to get it! So, the assertion that these exotics meats are simply another way clog our arteries is not true at all---sorry.
7-13-2010 @10:08AM gobo said... Since these burgers are much lower in fat than the standard beef patty, they're much healthier than a normal burger, and don't clog your arteries. Why, do you eat only melba toast?
7-13-2010 @4:21PM belle said... actually, elk is quite lean and healthy!
7-13-2010 @10:30PM Rodger said... Actually Bison is better for you that cow. Bison is lower in fat and cholesterol that beef. But like other "game" you need to cook it hot and fast. My mother could cook deer steak and everyone loved them while my Aunt tried and people hated them, Secret was high temp cooking vs normal steak. The Fudd Ruckers I go to has the charred beef, not grey or steamed looking at all. They do a land office business and everyone around likes them. Seems like some dunderheads prefer those great mickey d's burgers and will slam the rest.
7-13-2010 @10:49PM Kelly said... Actually, vegan is best! Spare the animals and your waistlines!
7-13-2010 @9:33AM prep chef said... stan i could not agee with you more.people will eat just about any old slop as long as it comes in a pretty package/atmosphere.
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7-13-2010 @9:39AM phineas said... Didn't I just read a couple of days ago the Fudruckers was closing all its stores, or was that another Fuddruckers...
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7-13-2010 @1:02PM Howard S said... used to be 2 Fuddruckers near me but they have been closed for years. they had a good product. ive eaten bison and it is very similar to beef. Tasty but a bit drier than beef due to much lower fat content. ive had ostrich in hibach restaurants and it was very good the meat looks very red like beef and is dense and much lower in fat. have also had elk and reindeer, and i am not so crazy about it
7-13-2010 @9:50AM Brink said... I myself am an C.I.A. culinary alumni and agree with Stan's comment above. It can be summed up in an acronymn (H.A.C.C.P.) or hazard analysis criticle control point.
However, the different types of flesh they are peddling (elk, bison and ostrich) in my opinion is far superior in flavor compared to the beef raised today. Even though I am a vegitarian, I will NEVER pass an opportunity to consume any of these meats because they are sooo TASTY!
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7-13-2010 @11:01AM Mike said... Soooo... you're *not* vegetarian, then.
7-13-2010 @2:55PM edward tate said... Hmmmm, a vegetarian that loves meat! Why don't you join alcoholics anonymous so that you can go splurge on whisky?
7-13-2010 @3:38PM GG said... This guy is a loon...and sorely in need of a few English courses.
7-13-2010 @9:55AM cliff said... They should come up with something unique about a burger. I remember years ago when I lived in Dallas, there was a hamburger joint called Hamburgers by Jamie. One of the most unique ones, was called, The nude hamburger. It had everything but the bun. I don't know if they had a copywright on this item, but I am surprised that Fudruckers, Burger King, or McDonalds, or Wendeys has not picked up on this. And by the way, it was very delicious without the bun.
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7-13-2010 @1:30PM calmputerconsult said... Carl's Jr (Hardees) has the Lo-Carb $6 burger which is wrapped in lettuce instead of a bun thereby eliminating most of the carbs on the sandwich...