1) "Food Tech"
Cheeseburger & Fries
In this episode, host Bobby Bognar takes us on an around-the-country trip pointing out the ingredients and science to make that Great American favorite. He travels to Illinois for the ground beef, visits a bun factory in Southern California, investigates onion production in Idaho, checks out what makes perfectly melted cheese in Wisconsin, stops by the Mt. Olive Pickle Co in North Carolina, hangs out with the lettuce pickers in Northen California (Salinas) at the Chiquita Fresh Express, visits a french fry factory and visits tomato fields and the Del Monte catsup factory in Hanford, Ca.
2) Wendy's Bleu Cheese Bacon Burger
This one comes with Bleu Cheese, bacon and sauteed onions (for some reason I didn't get the onions) and it's less than memorable. At first, the flavor of the cheese really isn't noticeable but then it becomes the dominant flavor while the burger recedes. It's worth checking out once but I doubt I'd order it again. I had the combo and with the wife's single, no cheese, it was just over $10...
3) Burger King's A1 Steakhouse XT Cheddar Burger or something like that...
An allegedly flame-broiled 7 oz. patty of the most flavorless hockey puck of something resembling ground beef that I've ever had, topped with mayo, bacon, Cheddar cheese, lettuce and tomatoes.
This burger normally comes with A-1 Steak Sauce and crispy onion slivers but I had them hold them both.
And this has to be the orangest cheese in the universe, a color that doesn't exist in nature. Additionally, the tomatoes were horrible (they always are), and I'm fairly certain the meat is pre-cooked then reheated (it's anything but sizzling hot when served).
I bought the combo, with O-rings and soda and the total was $7.01.