FoodDaily Dish

Behold the deep-fried Twinkie burger, plus 5 more extreme burgers

Lifestyle and LeisureDining and DrinkingRestaurants

Just when you thought the burger bun madness couldn't get any crazier (remember the ramen burger and mac and cheese burger?), we find this: A deep-fried Twinkie burger. We know, whoa, that's cray. 

The burger was just added to the menu at a burger joint in Philadelphia called PYT. It comes with two buns made of four deep-fried Twinkies (two Twinkies per top and bottom bun). Oh, and they're battered in funnel cake batter. The sweet buns surround a custom-blended pork belly patty, American cheese and of course, extra bacon. 

"We had a friend leave some Twinkies with us on Sunday," said Sarah Brown, one of PYT's owners. "We were playing around with them and came up with the idea for the burger."

PHOTOS: Extreme burgers

The burger costs $12 and it will be a special on the menu for one week as the restaurant's "burger of the week." PYT posted the burger on its Facebook page with the words "the Deep-Fried Twinkie Burger will be unleashed on an unsuspecting world...we are really sorry about this, but someone had to do it." The post has already received more than 100 likes and 50 comments. 

"Does that come with a defibrillator?" wrote Dave Mike-Mayer. "Lol. It sounds amazing!" 

And Lori Sedlacek wants to know if "it come(s) with a free gym membership."

The deep-fried Twinkie bacon burger may sound extreme, but it's just one in a long list of PYT's, shall we say, creative burgers of the week. The restaurant calls its burger makers "carnographers" and proudly proclaims "no ingredient is too sacred, no combination too 'sacrilicious.'" 

Past burgers of the week include the bacon taco burger (with a taco shell made of pieces of bacon weaved together), lasagna bun burger (made with a huge slab of lasagna), spaghetti bun burger (just what it sounds like), Szechuan lamb burger (with two fried rice buns) and the Doh! Nut Burger (with a doughnut for buns). And they also make boozy adult shakes. 

Will the carnographers ever make their way west to L.A.? 

"Well, I love L.A.," said Brown. "It's definitely on the to-do list." 

Like cray food? Of course you do, that's why you're reading this. Me too. Follow me on Twitter: @Jenn_Harris_

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Copyright © 2014, Los Angeles Times
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