What you see here is an unusual yet tasty beef patty served on a toasted bun with fresh vegetable garnishes and a side of Tater Tots.
But is it a hamburger?
I’m not so sure.
I am at FuzeBurger in Midtown. The flashy awning and design inside suggest a modern, fusion approach to hamburgering, and the Asian owners bring all kinds of unlikely sauces, seasonings and infusions to the table.
Consider the Tango, which is tangerine infused and stuffed with tomatoes and onions, or the Korean seasoned with bulgogi marinade. The menu does offer several more standard burgers as well, along with salmon, turkey, lamb and crab versions.
After some consultation — I like spicy food, I’m adventurous — the waitress suggested the Malay ($8, pictured), which comes with an infusion of Southeast Asian spices. Let’s break it down.
The patty: Unlike anything I’ve ever had. It actually weeps yellow juices when you press it. Cut it open, and you have a plate full of curry sauce. Though ordered medium, it …