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Best hamburger in BsAs

  • With delicious steaks at every turn here in BsAs, why would people ever want a hamburger, especially as steaks and hamburgers usually cost in the same range? (I’m not talking about a steak at Don Julio, which now costs as much as it would in New York, thanks to Lionel Messi’s declaring Don Julio is his favorite restaurant. Thanks, Li.)

    Still, lots of hamburger joints started opening here around 2012 or 2015, so we started trying one or two places a year, with consistently disappointing results. But remembering that we’d been impressed by Fat Broder when they opened in 2019, we walked over to see if they had survived the lockdown. They had. We ordered the Juicy Lucy, a 100 gram smashburger on a decent bun, with a couple of pieces of crispy (yes, crispy!) bacon, melted nondescript “American” cheese, and crunchy thin-sliced sweet pickles.

    If you’re in town, and you like a real hamburger, you won’t be sorry if you try this one.

  • Yikes! CARROTS in the pickles? That’s like asparagus in the peanut butter, isn’t it. No idea what their pickle source is. And I know what you mean about how hard it is to find pickles here. Back in the day, Jumbo occasionally had sweet pickles and even pickle relish, but I haven’t seen it there in a long time.

    The ones at Fat Broder tasted like homemade ones, but I’m sure they must have a local vendor. I’ll try to pry the secret out of them.

  • This picture was taken at the Jumbo in Almagro one week ago. I have seen them also in some random store, but as usual I can't recall and even if I recalled where, it wouldn't be in stock. Ahah!

    They are sweet. I have never seen dill ones here. I guess it is another taste filed under "we-don-t-like-it-here", together with hot spicy food.

  • Before this year, we’ve almost never seen sweet ones here, except for long ago at Las Cañitas Jumbo. All the little stores selling olives in big jars sold tiny dill pickles, though. (And have all those stores disappeared in our absence? Haven’t seen a single one.)

  • I didn’t notice that the recipe called for malt vinegar. Surprising that it wouldn’t be ordinary clear vinegar.

    The pickled beets sound really good.

    No the recipe you posted requires cider vinegar. I referring to the pickle recipes in the UK....many of them require malt vinegar. The one the fish and chip shops use.

  • I’m showing my age. But when I was in England in the Dark Ages, the fish & chips shops had malt vinegar to sprinkle on the chips, but no pickles. Zero. Just fish. And chips.

    I've seen pickled cucumber in many English fish and chip shops where they seem to be popular. Don't recall ever seeing them in a Scottish chippy though.

  • … undoubtedly far better than even Fat Broder’s!

    I’ve never heard of burgers that weren’t 100% beef. Do burger joints here usually mix in other meats, or some kind of filler? Maybe that’s why they almost always have a “not quite right” taste?

    The semester that I spent in England, there were no McDonalds there yet. The only fast-food burgers to be found were at Wimpy’s, and they were pretty tasteless. The taste of most hamburgers I’ve tried here remind me of that boiled beef taste.

  • My missus also makes her own. She chooses the cut of meat and gets the butcher to put it through the mincer twice. I'm sure she also adds beaten egg as well as either breadcrumb or oatmeal before forming them and bunging them in the freezer.

    I told her to add finely chopped onion to them but she gave me a dirty look an totally ignored that advice. X(

  • I told her to add finely chopped onion to them but she gave me a dirty look an totally ignored that advice. X(

    Once again, I’m in complete agreement with Mrs. UK Man. I want to meet her and give her an all-round high five!

    When we had lunch at the Home Hotel restaurant last week, my husband tried the hamburger, while I chose the smoked salmon avocado toast. Mine was yummy, but his had a lingering taste that wasn’t quite right. We eventually identified it as onion, even though he’d asked for it without, and they weren’t visible. They probably remembered and removed, after the onions had been on the meat, leaving their odoriferous juice. (Fat Broder offers caramelized onions, but if you ask them to leave them off, they’re happy to do it.)

  • It's probably akin to asking an Italian to cut your spaghetti into small bits UK Man

    She does have some Italian blood in her unfortunately. ;)

    Once again, I’m in complete agreement with Mrs. UK Man. I want to meet her and give her an all-round high five!

    I always assumed adding chopped onion into the mix was normal. That's what I always did in my bachelor days. Her reaction was as if I'd asked her to add some haggis to it. ^^

    Edited once, last by UK Man: Merged a post created by UK Man into this post. ().