雅思阅读材料：250美元的土豪汉堡

这里新出了一款售价250美元的汉堡，土豪你知道吗?

纽约一家餐厅决定推出一款售价250美元的汉堡，这个味觉*包括了神户牛肉，烟肉，鹅肝酱，白松露以及鱼子酱等各种高端食材。你还可以随意无*地添加番茄酱和蛋黄酱。

推出这款汉堡的餐厅名叫Beer & Buns，将于本月底在The Court酒店开业。而这款汉堡也将努力摘获该市最贵汉堡的称号。“一开始我们想售价999刀的，但鬼才会*呢。” 酒店高管Abigail Tan说，“后来我们还是觉得250刀最合理，应该会有不少人想*，还可以几个人一起分着吃”

其实只要两种食材，这款汉堡尝起来就够棒了，这也是这款汉堡的小瑕疵。因为厨师Wisit Panpinyo太突出烟肉和鹅肝的味道使得鱼子酱的味道几乎被彻底掩盖了。

而如果有客人不愿意花这么多钱*一个汉堡，该餐厅还推出了一系列泛亚洲食品比如售价12到17刀的汉堡。其实这不是款天价汉堡。Serendipity 3餐厅曾推出过一款售价295刀的汉堡，其中包含了松露，鱼子酱，黄金甚至一个钻石牙签，但其中一部分被捐给了慈善机构。在这款汉堡面市两年后，666汉堡快车推出了一款名为 “Douche Burger” 的产品，其中包含了龙虾，鱼子酱，松露，鹅肝和金箔，并售价666刀，但这家店很快就倒闭了。

最早的天价汉堡源自2001年，一个名叫Daniel Boulud的厨师将鹅肝和排骨融入了汉堡的*。目前这款汉堡仍售价32刀，但含有松露的款则要售价140刀。

Does the Hamburglar know about this?

A Midtown restaurant will sell a $250 hamburger — an umami bomb comprised of Kobe beef, foie gras, crispy pancetta, white truffles and caviar.

Ketchup and mayonnaise are complimentary.

The Indulgence Burger at Beer & Buns, which will open later this month in The Court Hotel, is the latest mound of beef hoping to land the title of “most expensive burger” in the city.

"We thought about charging $999 for it, but realized no one would buy that," says Abigail Tan, an executive with the hotel company. "For $250, someone may buy it and split it up."

There’s certainly enough flavor for two — and that’s part of the problem. Chef Wisit Panpinyo’s concoction is so rich with pancetta and foie that you don’t even taste the caviar.

For those who aren't willing to shell out a couple of hundred on a hamburger, the restaurant will offer several pan-Asian inspired burgers and sliders, which range from about $12 to $17.

It's not the first time burger prices have been overcooked. Serendipity 3 offers a $295 patty with truffles, caviar, gold and even a diamond toothpick — but a portion of the price is set aside as a donation to the Bowery Mission.

Two years ago, the 666 Burger food truck sold a “Douche Burger” of lobster, caviar, truffles, foie gras and gold leaf for $666. But the truck is closed until May.

The original expensive burger was created by chef Daniel Boulud in 2001, when he combined foie gras and ground short ribs at db Bistro Moderne. The dish is still on the menu for $32 — but the truffle version is $140.

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