Gourmet burgers are in fashion. For a few years now, hamburger restaurants have proliferated in all cities that offer a much more elaborate product than the typical fast food. And some chefs from Michelin-star restaurants such as Dabiz Muñoz, Pepe Solla or René Redzepi himself, to name a few examples, serve burgers from more casual and casual brands in their establishments.

This trend began with visionaries like Ferrán Adriá, who more than 20 years ago devised the concept of gastronomic 'fast food', offering everything from hamburgers to sandwiches to gourmet salads at the Fast Good location, created together with NH.

Another turning point was, according to experts, in 2021 when the US-based French chef Daniel Boulud He created a sirloin burger stuffed with foie gras and braised ribs that could be purchased for 32 euros, thus renewing the concept of this dish traditionally made with low-quality ingredients and served in fast food chains.

What is a fact is that today the hamburger is no longer considered junk food and has earned a place among lovers of good food and haute cuisine.

What sets a gourmet burger apart from the rest?

• Quality of ingredients: fresh, quality meat and toppings, artisanal bread...
• Homemade and very elaborate sauces
• Creativity in the combination of flavors and ingredients

Preparation of gourmet hamburger with organic secret, prey or feather

Here are some guidelines so that this summer you can make your own gourmet burger with our favorite organic cuts:

• Meat: secret, ecological feather or prey. Having good fat is essential to obtain a good result and for it to be juicy. You can mix it with some leaner meat like tenderloin.

• Preparation of the burger: chop the meat in the mincer or with a knife, and add breadcrumbs, one egg yolk for every 500 g of meat, garlic, parsley and others such as spices or mustard... depending on each person's taste.
• Toppings: as complements it is always interesting to add some vegetables such as lettuce or arugula to provide freshness, tomato, bacon, cheese (manchego and blue are good combinations), onion (it can be slightly caramelized)... Others that combine perfectly with the The meat of our piglets is roasted red peppers, grilled egg, mushrooms...
• Sauce: you can use the typical ketchup, mayonnaise, mustard or make your own more creative sauce. On the Internet you can find a million options.
• Bread: make sure you buy quality, artisan, tender and juicy bread. It should soak in without breaking and not stand out excessively. Some that we recommend would be glass bread, muffin bread, the typical hamburger brioche with seeds, multigrain breads and breads with seeds...

Preparation and assembly

The best hamburger is cooked on the grill to give it that special touch, and the point of the meat will depend on each person's taste.

A la hora de montar la hamburguesa aunque no existe un orden establecido algunos trucos que usan los mejores chefs es tostar un poco el interior del pan, poner las salsas entre los panes y colocar la hamburguesa como base para dar una estabilidad. A partir de ahí colocar sobre esta el queso para que funda bien, a continuación el beicon u otros ingredientes, y como cierre lo vegetal y crudo… la cebolla, el tomate, la lechuga… siempre que no estén recién sacados de la nevera… para que no enfríen la hamburguesa.

Lo recomendable es servirla abierta y ahora ya sólo quedaría disfrutar. ¡Buen provecho!