· LIMITED EDITION ·
Beef, cep mushroom homemade sauce, raclette cheese, sautéed mushrooms, caramelized onion jam, brioche bun
Available at restaurants, to take away or delivery but for limited time only!
At La Burgueseria we are Brasa & Birra. Since 2012 that we are doing what we do better: real flame-grilled burgers, choosing the best suppliers and local ingredients.
We care about sustainability, seasonality and quality of our products, and we are proud of working with butchers, farmers,
artisan brewers and bakers who provide us honest and local goods.
On top of that, if anything really passionates us, is making everything in our kitchen, with our own hands and with no rush: from the sauces, jams and preserves, to the hand-cutted fries and the handmade desserts
And above all, we love what we do: have some fun with a really good burger in our hands.
FANCY A BURGER?
We rely on small independent farmers. Without middlemen. From farm to table. Our patties come from a small village called Castellterçol, in Moianés, and are made from native veals that eat linen seeds. We have never used frozen meat, this way we make sure we offer a much softer and tasty meat
We are passionate about making everything from scratch in our kitchen and with our hands. We produce daily the mayos, sauces, jams or relishes. Certainly, requires more time and dedication, but we do believe the result pays off
Seems easy, but it isn’t. Our fries are always fresh, never frozen. Every day, after cleaning them for dirt and soil, we cut them by hand. We use “patata agria” because it has the right balance between starch and water, but also because is low in sugars. This way we get the a crispy outside but a nice soft texture inside. As it always should be.
Every single day we light our grills with charcoal. Probably is the most ancient way to cook food. The flavours and scents that smoke provides to meat are truly specific and one of a kind. We use vegetable coal from nearby forests that are cleaned and cleared. This way we give new value to neighbouring woods.
From day one that we work hand to hand with a bakery called taller de pa Serrajòrdia, in Sant Cugat, where they elaborate every morning and in a very artisan way, our two types of buns: brioche and ciabatta. We do also have a gluten free bun which is kneaded by hand with teff flour, the consistency and texture of it is trully exceptional
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