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Salt Bae Squeezes Juice From £100 Gold Burger Into Whiskey Glass

Anish Vij

| Last updated 

Salt Bae Squeezes Juice From £100 Gold Burger Into Whiskey Glass

Salt Bae has baffled his Instagram followers by posting a video of himself squeezing juice from an £100 gold burger into a whiskey glass. You can watch it below:


As shown in the clip, Nusret Gökçe (his real name) bizarrely decided to cut the 'gold burger' in half and put the blood-soaked beef drippings into a drinking glass, while at the same time, squeezing a lemon into another glass.

Thankfully he only decided to drink the glass with the lemon in it, which in itself is still a bit weird.

He posted the video on his Instagram yesterday (29 September) and users were quick to comment.

One wrote: "That thing stills alive."

Another user added: "Mmmm a glass of cow blood yummy!"

While a third user suggested: "Probably cost 68 quid for that lemon."

"That s**** not even cooked," a fourth user concluded.

Credit: Instagram/nusr_et
Credit: Instagram/nusr_et
Credit: Instagram/nusr_et
Credit: Instagram/nusr_et

Salt Bae uploaded the footage from his new Knightsbridge restaurant, 'Nusr-Et Steakhouse London', that opened on 23 September.

However, the high prices of the food have certainly rattled a few cages, to say the least.

A bill from the restaurant was shared on Twitter and users can't believe how much it cost the customers.

The cheque racked up to mega £1,821.40.

I mean that's probably more costly than an arm and a leg put together.

The most expensive thing on there was a 'Giant Tomahawk' steak, which was a whopping £630.

What seemed to wind people up the most was the two cokes on the bill, which were - incredibly - £18.

The tweet was shared by @StevoTheMadMan, who said: "#Nusret Who's Rolling to The Knightsbridge Branch?

"£18 for 2 cokes.

"Must be .2 of Coke."

Despite charging a considerable amount for his food, Salt Bae says his life wasn't always like this.

Credit: Instagram/@nusr_et
Credit: Instagram/@nusr_et

Speaking previously about his childhood, Gokce told NBC: "Since I was 14, I worked more than 13 hours a day as a kitchen runner for a butcher.

"My life hasn't changed now. I still keep going to work from the morning until midnight."

At the age of 27, he saved up enough money to open up his first restaurant in Istanbul, which had just eight tables and less than a dozen members of staff.

He explained: "I was always wishing and wishing to open up a restaurant.

"Without much money, I travelled to Argentina to see the meat industry and after that, I wanted to travel to the United States, but I was refused a visa five or six times, but I never gave up."

Featured Image Credit: Alamy

Anish Vij
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