Burger Day: 6 bold versions to try in Buenos Aires

Yes: according to the intuition, the German city of Hamburg has a lot to do with the origin of the hamburger. But some documents indicate that the meat medallion as we know it has appeared in Roman times (like everything). In the book Of re coquinaria, gastronomy Marco Gavio Apicio, who lived between the year 25 a. C. and 37 d. C., explains how to prepare the isicia omentata: a recipe for minced meat mixed with bread dipped in wine and spices, cooked in the oven. Basically, a hamburger. Then we can trace the trajectory of the famous fast food dish up to the Mongols, who carried shredded meat on the saddles of their horses and they ate it barely cooked by the heat of trotting animal movement. Around 1200, during the invasion Mongolian in Russia, this "treat" was introduced as tartar steak (steak tartare) and eventually spread to Europe: at the port of Hamburg, for example, Russian ships arrived loaded with recipes and cooking tips. In short, the story continues with commercial transactions and the transport of people across the Atlantic from Hamburg to the United States, where they also caught tartar fever and began to reproduce it in their kitchens.

How does a raw meat medallion become a cooked hamburger and with bread? It's a constant argument, but Some versions say that in 1885, a teenager named Charlie Nagreen adapted the dish to sell it at a fair. and that people could eat it in a more comfortable way; others say that the cook Fletcher Davis started the custom in the late 1880s in your street cart; It is also attributed to brothers Frank and Charles Menches, street chiefs in Hamburg (New York), who allegedly sold a ground beef sandwich at the Erie County Fair, still about the same time.

In conclusion, we do not know where the revered preparation by half of the planet (or more) came from, or why International Burger Day is celebrated on May 28. The good thing to do is that you do not need many explanations to choose this dish at dinner, but that you can enjoy it to eat a different hamburger, surprised by the originality of its ingredients or by the more succulent county. Then some versions recommended.

Ramen Burger from KOMYŪN

Del Libertador Avenue 3883, Arcade 9, Palermo

Komyün (also in the Arcos de Palermo), owned by the same owners of the Avant Garten brewery, offers a menu inspired by Peruvian and Japanese cuisines, with different options depending on the time. There are lunches, dinners, happy hour and even brunch menus, with very well done dishes and in a very special atmosphere: it does not have the aesthetics of a brewery or a hamburger, but it manages to be stylish, design, colorful and modern. same time. After office hours (weekdays, 18 to 20 hours) and during brunch (Friday to Sunday, 12 to 17 hours), one of the options to try is the Ramen Burger, the dish that became famous in New York and finally has an official representation in Buenos Aires. The great feature is that the "breads" are made with wheat noodles, the same as those used for ramen; then the meat medallion arrives just right, with arugula, raclette, cucumber and anticuchera sauce, garnished with cabbage salad and yellow pepper potatoes. A little gem to ask for $ 240 at the hour of aperitif and accompanied by an oriental fingerprint glbad, or in the brunchero menu at $ 590 (starter, main course, beverage and dessert or coffee).

Pampa of DELTORO

Esmeralda 928, center; Bernardo de Irigoyen 366, Monserrat; Bolívar 307, San Telmo

In three years, Deltoro has become a winning mini-hamburger chain in the south-central part of the city. In each of its branches, there is a great variety of hamburgers, all very powerful. For example, during this month you can enjoy the Gran Toro, with two meat medallions mixed with picaña and roast, cheddar, crisp bacon and eggs ($ 360 with potatoes). But creativity is sharper in the Pampa, a hamburger that also has medallion of picaña and roast, and that also adds grilled gizzards, demi-glace of chimichurri, provoleta, arugula and morron grilled ($ 350 with potatoes). Fortunately, gizzards are far from being an ornament, but they play a vital role in the flavor: everything works to give the impression of eating a barbecue, a kind of barbecue turned into a hamburger. 10 points

Triple X of DIGGS

Serrano 1580 and Costa Rica 4588, Palermo

Since 2016, with locations in Plaza Serrano and Plaza Armenia, Diggs calls with a clear and concise idea: eat with your hands. Panchos, ribs and hamburgers are the protagonists of these restaurants / bars which, above all, are considered a place for a meeting with friends. On this special day, in addition to the dishes that are usually on the menu, you can try the Triple X, a hamburger to the letter that can be the scourge of any carnivore: beef medallion and brioche bread with pulled pork, with a barbecue sauce homemade, cabbage salad, cheddar cheese, pickles and a hand-smoked sausage as a perfect finish. It is served with fries and a pint of Lager beer for $ 220 (just for today).

Salmon with a touch of Peruvian LA CAUSA NIKKEI

Av. Cerviño 3550, Palermo and Av. Callao 1290, Recoleta

We go with another fusion of cultures in the same hamburger. Along with the managers (almost gurus) of the Sushi Pop chain, he opened in 2014 the first store of La Causa Nikkei in Recoleta, becoming the pioneer restaurant in the region in terms of Peruvian-Japanese cuisine. Since then, with a branch in Palermo, it has been consolidated as a valuable alternative to eat at a reasonable price and / or for Peruvian cuisine with a return to sophistication. This is a great place to make an appointment and this burger can accompany this plan: Medallion of pink salmon, green onion, lemon and ground garlic, with Peruvian Creole salad, avocado, yellow pepper cream and topping with potato chips. It costs $ 440 and can be paired with a good white or house shot.

Cheddar Sea by PÉREZ H

Maipú 618, Center; Defense 435, San Telmo; Honduras 5509, Palermo; Colón 245, Quilmes; Italy 390, Lomas de Zamora

Where to start? The name of this hamburger is already quite spectacular. He has three medallions that add 360 grams of meat, bacon, cheddar cheese and caramelized onions. Here everything is very normal, but the incredible creation of Pérez H, for one of the best burgers in the city, is that bathes entirely in melted cheddar. A bestiality that the customer can execute with his own hands by immersing the hamburger in a cheese pan prepared for the occasion.. The task can be done with gloves, of course, as well as the subsequent taking. The price is $ 290 and is part of the "online bad" chain, which includes other varieties such as La Demente or El Bobazo. No need to go into more details.

MEAT Vegetarian

Calle 50 452, La Plata; Av. Del Libertador 2417, Olivos; Defensa 269, San Telmo

Always inclusive, never not included (The most sincere apologies to those who do not receive the reference). In the firmament of meat, there are not only versions to emphasize. In the vegetarian universe, there are also rich and succulent options, although they are not usually distinguished by their originality: we are used to seeing vegetable medallions and vegan mayonnaise. However, in Carne, Argentinean chef Mauro Colagreco's hamburger restaurant (the only one to have three Michelin stars!), The vegetarian burger has the originality we always seek, in a short combination and on foot: Portobello grilled mushrooms with tomato tapenade, purple lettuce and grilled Halloumi cheese, all in homemade turmeric bread. A temptation even for the most fervent carnivores. Price: $ 225