Who does not like a hamburger? The specialized magazines and the intelligentsia coquinerasentence that the fame of the “gourmet hamburger” (absolutely divorced from fast food ) has already happened, that it is “out “; that the new thing is the Lima cause or the casquería and yes, it may not be fashionable but in Spain a total of 376 million hamburgers are consumed per year. A request: enough of the term “gourmet”, how tiresome and boring.
There are hamburgers that do not and hamburgers that do not, and it has little to do with the label “chorra” on duty. The origin of the hamburger is impossible to separate it from the minced meat, the tartar whose trace goes back to the Mongols (aha) and the picturesque custom of transporting the meat under the saddle. From there to the port of Hamburg (where its name comes from) to Wisconsin, where at the Fair of 1885 one Charlie Nagreen decided to plant two slices of bread around the steak so that the Yankees could swallow the pittance between the ferris wheel and the ponies. That day was born the “street food” and the most consumed dish on the planet. It has not been easy, but here are the 25 best hamburgers in Spain.
New York Burger, Madrid
The fetish hamburger of Dabiz Muñoz and undoubtedly one of the best in the Forum. The keys of New York Burger? The excellent raw material and the peculiar aroma thanks to the coal oven. I’ll take Times Square: goat cheese, caramelized onions and nuts.
Cafeteria HD, Madrid
I get the feeling that the HD is still (so many years later) the “tapado” of Madrid, and that is that they cook hamburgers in Argüelles in 1962 (which is said soon). Eye to the bacon (crunchy, please) and arugula.
There are better burgers, more quality meat, more Nordic places, more talented chefs and better designed menus. But none is the Alfredo’s burger. It is the icon.
Home Burger, Madrid
Meat 100% organic and certified from a livestock of the sierra de Ávila, fresh vegetables and all the rollazo of the diners of the 60. All good in Home Burger. I would choose (say one) the Swiss Classic : raclette, grilled onions and grilled mushrooms.
This gastrobar of Basque origin located in the heart of Chamberí has been among the hamburgófilos for a simple reason: hamburgers without nonsense . Meat (200 grams of Angus beef loin) at its point, charcoal grill and few experiments. We are left with the classic Cilantro.
A better burger is not possible. The flesh of the magnificent work of Ricard Camarena in Canalla is a matter of Luismi Garallar (Askua or Arzak) and the cheese is Comté, the King of cheeses. A marvel.
The Black Turtle, Valencia
“We do not like the word gourmet. I like to call it a restaurant.” We started well, friend; To continue, Fran from The Black Turtle tells us: “We peel and cut the potatoes every day, the vegetables are brought to us on Mondays, Wednesdays and Fridays by the groceries on the corner, the tenders are made by us” and better than all that, its impressive Tower…
A twist to that attitude that we like so much: do not walk around with nonsense. In Skyline the burgers are more than payable (eight bucks) and they make it clear: “We back out the premises that under the adjective gourmet, they serve hamburgers at the price of sirloin steak”. Fresh meat, which never freezes; Good potatoes and good vibes. If it is not so difficult…
My Cub, Valencia
“La Terrés”, this is the name of this creation of your favorite gastronomic chronicler. But beware, I only suggested the ingredients : beef meat from Varea, meat from Jesus Machi, lightly candied onions and the best blue cheese in the world, Stilton. Ojito with me.
Maybe the hottest burger in Valencia is Onion. Grilled meat with volcanic lava and this work of art on the menu: Black Angus-American black beef with arugula, dried tomato, boletus oil, Parmesan and sauteed mushrooms. Ñam.
“The greatness of being small”. We started well and we followed better with the B-Dalí: 150 grams of ox, lamb’s lettuce, foie gras, wine salt and onion confit. Of the best of Barcelona.
He has a legion of faithful this Australian living in Barcelona, also responsible for El Kiosko and Little Baco a Bacoa burgers are 100% organic meat from the Pirinat, an autochthonous veal from the Catalan Pyrenees, born and raised in freedom in the Ripollès region.
I can not like the roll of Sagás, pagesos and cuiners: ” from the terra to the taula“. As I can not eat more at the bar of this informal place of Oriol Rovira and order the Texas Chilli cheese burger: 100% Galician beef, original Cheddar cheese, chilli sauce, sautéed with chilechipotle and beans.
Pijama is the home of Nilson González between Balmes and Tuset, a Venezuelan from La Royale de Paco Pérez. We’re left with the Mediterranean Burger. Veal from Lleida, tomato sauce with basil, pine nuts, parmesan cheese, tomato and mushrooms.
La Royale, Barcelona
I do not know if I finish the concept of author hamburger plus gin-tonics, in any case behind the project walks our admired Paco Pérez (Enoteca or Miramar) and that translates into quality. The original carnivorous proposal of La Royale: Japanese, Irish or Argentine beef.
The Oval McGuffin (one of them) is the absolute customization of “your” hamburger . For the rest, in Oval they do not intend to invent the wheel: meat at its point, crispy potatoes and nachos with guacamole, what else do you want?
The origin of the Tribeca is Frankfurt, a German sausage shop founded in 1975 by Pitu Perramón (handball goalkeeper of the Spanish national team). In 2005, he switched to hamburger under a clear slogan: 100% cooked beef on a charcoal grill with holm oaks. We say yes.
Va Bene, Donosti
It is not easy to say that a hamburger is the best hamburger in San Sebastian, but here we go. Beyond all the Tejano aesthetics ( Harleys, neons and rockabilly ) exemplary burgers. I’ll take the number 13: double burger with fried onions, eggs, bacon, cheese and beef endorsed by the quality seal “Euskal okela” in Va Bene.
What are we going to say at this point of Dani García. I really like Bibo (at the Puente Romano hotel) there Dani is freer than ever and looks great with his spectacular “cojonudo” and his mythical Burger Bull: 200 gr. of beef burger with Bull sauce, melted cheese and arugula.
Three years have been enough for the boys of Burguett to become the hamburger of reference in Seville. And I (as usual) stay with the Cheese Burger: 140 grams of beef, green leaves, tomato, caramelized onions, pickle, bacon and cheddar gratin.
La Pepita, Vigo
La Pepita has reached Alonso Cano (Madrid) but it was in Vigo that we fell in love thanks to the first meat (without freezing or precooking) and an idea as simple as great: The burger of the month. What is playing today? Veal and jerky with Idiazábal cheese, roasted eggplant and lamb’s lettuce.
Bros Palma, Palma de Mallorca
In the neighborhood of Santa Catalina is the house of Juan Pablo di Bella and José Luis Camacho (Bros de Brothers). The Bros buy the raw material in the Mercat de Santa Catalina and, despite not being strictly a hamburger, we like a lot (but a lot) the black angus burger with its lettuce, tomato and fried onion.
Thirty sticks are what Antonio Cuesta takes in Florida, dispatching hamburgers in our beloved (every time it is more beautiful) Bilbao. The secret? Beef calf made with grilled onions. So easy.
O Uncle Xan, A Coruña
In O Tío Xan they throw noses at the subject and proclaim aloud: ” in Galicia we have the best meats in the world” (will they refer to beef?). In any case, we like your roll, that you like John Lee Hooker and especially we like the Jalisia DF: Cheese of Arzúa, tomato of country, avocado, jalapeños and Mexican sauce.
Bar Mostaza, Zaragoza
Enough of modern. The Angel Garcia Mustard takes 23 to the bottom of the cannon, with a secret recipe (he says) that his family has been locked for 45 years. We are left with this prodigy of simplicity: burger with roquefort sauce. Ball point.