Wimbledon triumph, the coveted gold cup, Olympic glory and global recognition are all well and good, but you haven’t truly made it these days until you have had a burger named after you, right?
Andy Murray can now bask in the cheesy aroma of his very own gourmet namesake, as the Northern Quarter’s popular SoLIta Bar and Grill have crafted their own Murray Burger in homage to our new Wimbledon champ.
The 26-year-old Scot is currently Britain’s most in-demand man, with calls for a Sir Andy well and truly in place, but the burger in his name is sure to be one of the stranger forms of praise.
As MM reported yesterday, the burger consists of Aberdeen Angus beef patty, deep-fried haggis, Irn Bru and whiskey BBQ sauce, Monterey JOCK cheese and ‘nae lettuce’, the meal is a real Scottish bonanza.
And now MM have exlusive pictures of our own reporter Danielle Wainwright enjoying the champion feast.
SoLIta’s co-owner Franco Sutgiu came up with the premise, as the restaurant try to add a new burger creation to the menu every week with links to current news stories.
“Obviously, it’s inspired by Andy’s win so we’ve gone with some of the best Scottish ingredients,” he told MM.
“The Ayrshire bacon is one of the best types in Britain and we actually ran out of deep-fried haggis yesterday and had to buy more today.
“I didn’t think a burger could be so popular, it really seems to have caught the zeitgeist of the nation, so to speak!”
The burger appeared the day after Murray’s Wimbledon triumph which ended 77 years of British tennis hurt at the competition – selling out on its first day.
But don’t worry, if you want to chomp into a bit of Andy, there are more burgers of its kind planned.
As £12.90, the food has gone down a storm, and wouldn’t even dent Murray’s Wimbledon winnings if he decided to pop into Manchester for a try, as he scooped a £1.6million prize.
Mr Sutgiu added: “The Big Manc is usually our biggest selling burger but the Murray even outsold that on its first day.
“People are caught up in all the euphoria so we might keep it on for another week before we change.
“We always try and keep it topical but we want each burger to be bigger and better every time.”