A $175 hamburger is served with fries at The Wall Street Burger Shoppe in New York.
Brendan Mcdermid / Reuters

updated 8:03 p.m. ET, Tues., May. 20, 2008

NEW YORK – Its creators admit it is the ultimate in decadence: a $175 hamburger.

The Wall Street Burger Shoppe just raised its price from $150 to assure its designation as the costliest burger in the city as determined by Pocket Change, an online newsletter about the most expensive things in New York.

“Wall Street has good days and bad days. We wanted to have the everyday burger (for $4) … and then something special if you really have a good day on Wall Street,” said co-owner Heather Tierney.

The burger, created by chef and co-owner Kevin O’Connell, seeks to justify its price with a Kobe beef patty, lots of black truffles, seared foie gras, aged Gruyere cheese, wild mushrooms and flecks of gold leaf on a brioche bun.

The eatery sells 20 or 25 per month in the fine dining room upstairs versus hundreds of $4 burgers each day at the diner counter downstairs, Tierney said.

Pocket Change previously designated the double truffle burger at Daniel Boulud’s DB Bistro Moderne as the most expensive at $120, and the Burger Shoppe set out to top that.

Boulud’s creation — available only during black truffle season from December to March — rose to $150 this past season, so the Burger Shoppe raised its price on Monday to $175.

“Our burger is not about the price,” said Georgette Farkas, a Boulud spokeswoman. “If you are making something concerned only about the price, you are off in the wrong direction.”

Without truffles, Boulud’s burger costs $32. It has a ground sirloin patty stuffed with red wine braised short ribs.

Newsvine discussion: Would you pay $175?

O’Connell said the Burger Shoppe was “finding the ultimate expression of each one of the ingredients.”

“The concept was like a mushroom-bacon-Swiss cheese burger, which is my favorite sort of burger,” he said.

The burger comes with golden truffle mayonnaise, Belgian-style fries and a mixed greens and tomato salad. O’Connell pairs the dish with many fine wines, a lager or a toasted brown beer, or ginger ale.

Copyright 2008 Reuters.

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