Vintage Post: Lotteria's Avocado, Shrimp and Cheese Burger

Okay, I tried it. I saw the ad for it on Mongdori, and I had to see this for myself. Are avocados finally going to become popular in Korea?

Well, I stopped by Lotteria last night. Honestly, looking at some of the new stuff on their menu, they seem to be getting better. Their thicker double cheeseburgers look damn tempting. But I was there for the “Avocado Tong Sae-u Burger.”


(It has yoga positions on the wrapper. That means it’s healthy.)

Took it home. It was dark, and I still don’t have decent lighting and a decent camera for good night shots. I could have set up some lighting and taken a lot of in-focus pics.

Sorry. Hungry.

But let’s look inside first.

Okay, we have the usual suspects for the Shrimp Burger. Gloppy sauce and iceberg lettuce. The only noticeable difference is a slice of cheese and a slice of yellow bell pepper. Where’s the avocado?

Moving the fried shrimp patty aside, I found a little green puddle of guacamole-like substance. I guess that’s the avocado. Kinda looks like baby poo.

Don’t think about it too much, Joe. You need to eat.

Taste?

It’s like a slightly more upscale Shrimp Burger. I couldn’t really taste the avocado. But I do like shrimp burgers. That isn’t just filler in that patty. It’s big hunks o’ shrimp with firm texture. No mealiness.

So really, I guess the avocado isn’t in the burger for taste. It’s for “well-being.” That still doesn’t explain the cheese.

Nonetheless, it’s much better than the Rice Burgers and a sign that every now and then Lotteria goes in the right direction.

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Author: ZenKimchi

Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, and the PBS documentary series “Kimchi Chronicles.” Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.

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  • http://www.mongdori.com Mongdori

    Nice deconstruction. From the video, I thought the avocado was actually in the shrimp patty. Since it’s not, they’d probably add it to other stuff if asked. I big serving of guac on the Frico Cheese Burger doesn’t sound so bad…

  • http://zenkimchi.com/ ZenKimchi

    Now you’re talkin’!

  • Aaron

    I wonder what’s in that green sauce.

  • http://zenkimchi.com/ ZenKimchi

    Looks kinda Soylent…

  • http://www.myepikorean.com/ Cathy

    Woah. That ad is really kinda freaky looking! Shrimp burger? I don’t understand how they hold it together. Is it more like a fish cake/some whole shrimp combo. I always wanted to try Lotteria’s rice burger but never got the change. :P

  • http://zenkimchi.com/ ZenKimchi

    My feeling is they use some filler/binding agent, but they don’t process the shrimp so much so that they still have some basic form and firmness.

  • http://www.homecookingdiary.com Korean cooking

    If McDonald’s has shrimp burgers, I will consider eating it pretty often. After all, it’s not like Kimchi or Bulgogi burger so Americans might like it too.