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I am almost ready to relent my war on Slater's 50/50, and their ability to produce an Asian-fusion burger. In 2014 I wrote a blog post stating publicly and unapologetically that this style of burger was the Achilles's heel of the chef at that time. However, since then I have had two amazing Asian-fusion burgers.
The Burger of the month for March 2016 at Slater's 50/50 is the Pork Bahn Mi Burger. It features an Asian-spiced pork patty, romaine lettuce, pickled carrots, jalapeno, and daikons, fried kimchee, Gochujang Mayo, and teriyaki pork belly; all on a french bun.
My first bite went right into a big chunk of pork belly. You get the fat from the belly, a spicy, well-seasoned patty, and then the pickled vegetables come in on the back of your tongue, sweet and tangy, with the gochujang mayo. The fried kimchi tastes more like a fried vegetable than kimchi.
I got the two-thirds, which set it up to fall apart. The bottom bun soaked up everything and gave out. It’s paired with New Belgium’s Citradelic Tangerine IPA, strong on the hops and the orange peel. A fly landed in my beer. I took it out and kept drinking.
This one is head and shoulders above any Asian-fusion burger they’ve done, and it might give Hopdoddy’s Korean pork belly burger a run for its money. That matters to me. I once wrote that Slater’s couldn’t make an Asian-fusion burger, and not long after, I did a Food Paradise segment for Travel Channel at Slater’s. That’s how I ended up in front of the camera.
Some meals here are on me, some are hosted. Either way, it is disclosed and the score is mine. If this helped you decide where to eat, a coffee helps keep it going.
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