The Hamdog Is Coming and Your Barbecue Will Never Be the Same
Food| | By Jason Owen
Murray originally came up with the idea in 2004 and secured a U.S. patent all the way back in 2009, but it wasn’t until last year when he appeared on Australia’s Channel 10’s Shark Tank that the item really became a meaty idea. “Everyone told me it wasn’t possible, because you’d need a patent lawyer and it would cost millions of dollars,” Mr Murray told news.com.au. “Even [Boost Juice founder and Shark Tank judge] Janine Allis told me that it was impossible to patent. She’ll be eating her words now.” According to Murray, the bun is made-to-order by hand at a Perth bakery. “We use all local ingredients. The only thing that’s not from WA (Western Australia) are the pickles,” Mr Murray said. Murray’s signature bun is the highlight of his otherwise ordinary-sounding sandwich. The $8 Hamdog “consists of a Bunbury beef patty cut in half, with a Hunsa frankfurt inserted in the middle. It’s topped with lettuce, tomato, cheese, pickles and three sauces – American mustard, tomato sauce and mayonnaise,” news.com.au reported. Murray is now hoping the Hamdog will make its way to other restaurants after the initial launch has been met with an “incredible” response. “We launched our marquee two months ago and we had people come from everywhere just to experience the Hamdog. At one stage the crew were knocking out about one every 15 seconds. It was amazing,” said Murray. Of course, if Murray is looking to compete with the boundary-pushing inventions of America’s eateries, he may have a ways to go to catch up to something served at – oh, let’s say – Carl’s Jr.