Product Profile: The Zinger Tower Burger

The Zinger Tower Burger, arguably the greatest burger for sale anywhere.

Created and launched during the 96/97 season under the stewardship of Martin Shuker the then marketing director. Today he enjoys the role of chief executive of KFC UK & Ireland.

With impressive vital stats:

Average Height: 68mm
Average weight: 204g

Calories: 668

This wonder burger cannot fail to impress.

The Zinger Tower has become KFC UK's greatest selling burger. Ensconed within the toasted Sesame Kaiser bun are a number of impressive premium ingredients which together form this taste sensation. Although not prepared using Original Recipe coating this burger employs a revolutionary coating known as ETC (Extra Tasty Crispy) but has its own much loved secret ingredient. . . . ZING.

Zing itself is not prevalent throughout the world's KFCs with only a handful of countries, including the UK lucky enough to have had a full roll out early on. In the USA it can only be found occasionally and only in Zinger sauce format rather than the exquisite tumble marinated fillets enjoyed here in the UK.

Of course the Zinger fillet burger existed for some time before the addition of the hash brown and spicy salsa to what was already a much loved and admired burger. Little could Mr Shuker and his team have known that the addition of these two simple ingredients would combine to form the vaunted super burger we enjoy today.

There have however been criticisms, aside from the constant moans of "But it's just too tasty!" and its rumoured addictive qualities some want to know why it can't be prepared using Original Recipe coating. Sadly this comes down to the threat of cross contamination, frying spiced Zinger Chicken with ordinary Chicken pieces can taint the other products, with space at a premium in many kitchens a second bulky Zinger only pressure fryer is untenable.

Presentation often causes concern too, with some ZTs presented to the customer lopsided forcing a quick re-alignment job whereby the top section of the bun has to be removed, the Chicken reseated centrally on the bun's base and if necessary the Hash brown needs to be gently shifted so it rests directly atop the Zinger Fillet.. More recently I was presented with a foreign style burger as it is prepared abroad. This was in the Fenton branch where the hash brown can clearly be seen below the Zinger fillet with the cheese below this.

Criticisms aside it is the role of the two additional ingredients that needs to be examined. Working in tandem, the Hash Brown near the top provides a satisfying crunch and additional titillating texture, whilst the salsa at the bottom adds moisture and a cool sensation before its spices begin to dance on the tongue prior to the delightfully brutal onslaught of the Zinger Fillet.

This really is the acme of the burger world and is best enjoyed fresh as part of an eat in meal but can be subtly enhanced by being smothered in delicious 3 step gravy.