A $180 Burger Stole the Show at the Super Bowl: Here’s Everything You Need to Know

Bad Bunny’s tour de force performance aside, Super Bowl LIX was boring. How boring was it? It was so boring that the true MVP of the night was a burger. To be fair, it wasn’t just any burger. It was a massive $180 burger with a giant bone sticking out of the top.

What was in the $180 burger?

The LX Burger wasn’t really a burger at all. It was more of a wet sandwich. The “patty” was actually a five-hour braised, bone-in veal shank glazed with a mire poix demi-glace (yes, the bone stayed in and jutted out the top of the bun). It was topped with a waterfall of Point Reyes Blue fondue. And it was served on a brioche bun. A very big brioche bun. It weighed around five pounds. Even split between four people, that’s a lot of “burger.”

This burger at Super Bowl LX costs $180 😳 pic.twitter.com/qssd9QdtYx
— ESPN (@espn) February 9, 2026

Why did it cost $180?

Actually, if you factor in tax, it ended up costing around $196—and that’s before tip. But why is it so expensive? Well, the venue only made 200 of these burgers. So, you know, supply in demand and whatnot. Also, veal and blue cheese ain’t cheap. Plus, it’s the Super Bowl. Everything is more expensive at the Super Bowl. Even the cheapest seats were around $3,000. If it makes you feel any better, a portion of the proceeds from the burgers’ sales went to Campbell Future Farmers of America. Presumably so we can be sure of a new generation of veal farmers.

Was it any good?

A New York Times correspondent was less than thrilled by it. While the pot roast-esque meat was tender enough, she found the fondue to be underwhelming (“I would have loved another topping that added some spice,” she wrote) and the bun dry. That said, thanks to that big bone, it did look incredible. Jason Kelce, on the other hand, seems to have really enjoyed the gargantuan burger. “This is my kinda sandwich,” he said after picking it up by the bone and taking a bite. Our main takeaway? More burgers should have handles.

About the Author

Hi! I’m the editor-in-chief of Sporked. I will never turn down a fresh-shucked oyster but I’ll also leap at whatever new product Reese’s releases and I love a Tostitos Hint of Lime, even if there is no actual lime in the ingredients. Why you should trust me: I have been writing about food and beverages for well over a decade and am an avid at-home cook and snacker. I began my career writing about fine dining and recipes, moved into cocktails and spirits, and now I talk about groceries. If you can eat it or drink it, I’ve probably written about it. What I buy every week: Trader Joe’s dried okra. Appleton Farms prosciutto from Aldi. Some sort of Trader Joe’s cheese (I’m into the aged gouda at the moment). Frozen waffles (usually the Eggo Cinnamon Toast Minis). Spindrift water (loving the Cosmopolitan right now). Favorite ranking: Smoked salmon. Imagine me as Scrooge McDuck but instead of coins I’m diving into a vault of slippery smoked salmon slices. Pure joy. I also found some real steals in that taste test! Least favorite ranking: Canned oysters. I had such high hopes for this but it quickly became a chore. The kitchen smelled like an uncleaned aquarium.