The last two weeks I’d been staying off and on just south of the border in Saudi and while I was there I found a branch of Hungry Bunny. Back in the 80s in Kuwait we just had a handful of burger joints in Kuwait and Hungry Bunny was one of the popular places. The TV ad was pretty popular too and you can see at the bottom of this post.
My first night there I ordered a Jumbo meal with Onion rings and considering I had just driven over 150 Kms that evening everything tasted great! The next couple of weeks I visited the place a few more times to try out other stuff from the menu [link]
I don’t remember if it tasted like it used to back in the 80s but their burgers are pretty good and everyone’s favorite were the crispy Onion Rings. Prices are comparable to joints in Kuwait, with most meals are around 20-22 Saudi Riyals.
The Hungry Bunny TV Commercial – [Youtube]
Hungry Bunny Homepage [link]
Recently I watched Heston Blumenthal’s “In search of perfection” series for like the millionth time and was eager to try out making the perfect burger on my own. I used to think that a perfect burger would require exotic cuts of meat like Black Angus or Wagyu but since it all boils down to the freshness and quality of the meat I tried it with fresh Indian beef (chilled, not frozen).
The new City Center in Dajeej has a really good meat section and the guy there will adjust the meat:fat ratio based on your requirements. The pre-ground trays were all extra-lean with 95:5 so I asked him to portion out a piece of lean rump (I think it was rump or shoulder) and add approximately 20% fat. Fat, as I understand is what gives the patty a juicy and soft texture. Meat that is too lean will end up in a patty that’s too dry and tasteless.
As much as I love cooking, the thought of writing all these notes is a pain in the neck. Now without going into too much boring detail into the making of the patties, I’ll list some of the things I learned in the process. Click to read more for pictures and video;