A new burger trend features cheese poured on the outside instead of inside, creating unique dining experiences. The technique is showcased at TokiDoki Burger in Minneapolis for $5, where diners can dip burger halves in bubbling cheese sauce. Chef Yuichiro Matthew Kazama aims to stand out with his version using dashi and kombu. Similar styles appear at Bar Futo in Portland and Noodle Tree in San Antonio, offering various cheese sauces and interactive presentations. This trend reflects evolving culinary preferences in a visual, engaging dining atmosphere.
At the Japanese TokiDoki Burger in Minneapolis, burgers receive a 'fondue' upgrade with cheese sauce poured onto a sizzling cast iron platter. Diners swipe the burger through the hot cheese, creating an interactive dining experience that is visually engaging and delicious. Chef Yuichiro Matthew Kazama emphasized the importance of making something unique by placing cheese outside of the burger instead of inside. The concept has gained popularity across various locations, highlighting a new trend in cheeseburger innovation.
Bar Futo in Portland, Maine, offers the 'Futo Sizzler,' where the grilled patty is prepared on binchotan and served with luxurious cheese sauce. The restaurant's approach combines traditional methods with modern dining experiences, drawing in patrons who appreciate bold flavors and unique presentations. Despite being in a city known for its lobster rolls, Bar Futo stands out for its innovative take on burgers that appeal to both tourists and locals alike.
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