9. I think it might be the delicious 100% beefburger and how the flavours merge with the sauce, which is made to a carefully-guarded recipe.
我觉得应该是汉堡中百分百的美味牛肉，以及根据秘方调成的香料和酱汁。
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10. Launched in September 2008 and now called the "Parma reg" by regulars, the beefburger features Italy's popular Parmigiano Reggiano cheese, as well as other key regional ingredients.
11. THE TERRACE beef BURGERour hearty ground beef tenderloin burger with cheddar cheese, tomato chutney, lettuce, pickles, tomatoes and red Onions on a freshly baked bun, seasoned French fries.
12. It's actually a "beef" burger made out of plants.
它实际上是一种用植物做成的“牛肉”汉堡。
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13. The company behind the burger, Impossible Foods, uses peas and potatoes to make the "beef".
制作这种汉堡的公司ImpossibleFoods用豌豆和土豆制作“牛肉”。
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14. Standing at around 30 centimeters in diameter, the burger king contains three kilos of beef and more than 13, 000 calories - almost the amount an average man should consume in a week.
该汉堡王直径足有30厘米，内有牛肉3千克，热量达13000卡，足够一个成年男性食用1个星期。
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15. If you’re hungry and in the mood for a burger, would you go to the fast food resturaunt with or without the beef?
如果你正饿着并且想吃汉堡，那你是想去一家汉堡里有牛肉的快餐店，还是没有牛肉的？
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16. In May, a Wall Street restaurant boasted it was selling the costliest burger in New York, with the $175 patty made of Kobe beef, black truffles and seared foie gras.
17. A hamburger (or burger) is a sandwich consisting of a cooked Patty of ground meat, usually beef, placed in an open bun or between two slices of bread.
18. "One burger has 225 grams of Kobe beef. It is so expensive because the flavour is really different," said Erwan Ruswandi, the chief of the restaurant offering the gourmet burger.
推出该款美味汉堡包的饭店餐厅主管鲁斯旺迪表示：“每个汉堡包内含有225克神户牛肉。”
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19. For example in Asia, where rice is a diet staple, we successfully introduces an innovative rice burger — Kalubi beef and spicy chicken served on a toasted rice Patty.
20. For example in Asia, where rice is a diet staple, we successfully introduces an innovative rice burger — Kalubi beef and spicy chicken served on a toasted rice Patty.
