The Burger King Kobe Burger

Via Loccusolus, I see that Burger King is going to serve up an 85 pound ($170) Kobe beef hamburger. It's obviously a marketing ploy, like the various $1000 sushi rolls and $500 pizzas floating around, but what struck me was the price. 85 pounds? How does ground kobe with foie gras add up to that much? Even at Craftsteak, true Japanese Wagyu steak costs only $30 an ounce ($120). One has got to figure that Craftsteak has just the tiniest bit higher overhead than Burger King. Fine, so this is all nit-picking of a project designed to make a splash, but I'd still like it to make sense.

By the way, to be au courant with the current trend in New York, my back of the envelope calculation is that even if the Wagyu was a relatively lean 50% fat (some Wagyu is much more), the resulting quarter pounder would have 56 grams of fat, excluding the foie gras, sauce, bread, etc. How's that for healthy?