The burgers that the chef makes Vanessa San José at the Bistroteca (Madrid) have won the first edition of the hamburger championship premium from Spain, held yesterday at Salón Gourmets. San José presented one of the jewels of the restaurant’s menu, the Wellington, which adapts the sophisticated classic meat dish into a recipe that is not only a concoction of expensive ingredients, but is perfectly executed with a gastronomic sense.
The contest, baptized as ‘Burger Combat’, began weeks before the Hall with the reception of proposals from all over the country, of which only six were able to compete live in the final phase. San José’s Wellington hamburger went to the grand finale along with Murcian Santi Hernández Tovar, from Los Secretos de la Alacena Catering, and Ismael Company, The Black Turtle.
To decide the final winner, the three chefs had to prepare a new hamburger in just 20 minutes against the clock. ingredients of a surprise box, including products that are difficult to fit together such as three types of Canarian mojo, snow peas, endive, beet or smoked trout.
In this second preparation, San José baptized his winning hamburger as ‘The Palm’ In homage to the Canary Island, with spicy red mojo sauce, finely cut endive to add freshness, melted Afuega’l Pitu cheese and sautéed snow peas, on beet bread.
But it is its Wellington hamburger that defines the menu at La Bistroteca, to which different innovative proposals are being incorporated with which they want to demonstrate that the hamburger can also be a top quality dish without losing its informal soul. Created in 2017, it is made with blond beef aged more than 40 days And it does not lack the classic mushroom farce or foie, with a base of mustard and pink lollo, and the salty touch of Iberian jowls.
Photos | La Bistroteca – Gourmets Group
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