A Catalan, a Murcian, an Aragonese and a Galician come and talk about artisan hamburgers. No, it is not a joke, it is the tasty reality that has put an end to the third edition of Meat Attraction, the great fair of the Spanish meat sector, which has had the championship of Best Artisan Burgers in Spain.
Organized by Educarne and Meat Attraction, the healthy and meat competition proposes that professionals from the local meat trade —neighborhood delicatessens and butchers—propose an elaborate artisan.
The rules of the contest, contrary to the prize for the Best Hamburger in Spain, indicate that no seasoning needed with bread, sauces or vegetables. That is to say, everything that the hamburger carries must not be a later addition.
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With these wickerwork, the 2023 proposals have left a very tasty tour throughout the Spanish geography, letting the ‘Gordo’ of the artisan hamburger fall in Murcia, specifically in the hamlet of Los Garres, very close to the Murcian capital.
However, the rest of the winners has meant traveling through flavors and provinces such as Girona, Zaragoza or A Coruña. Come on, Manolo Escobar would have been proud to touch ‘the four cardinal points of his Spain’ between bread and bread.
As is logical, each butcher has swept home and has made homeland girl inside the workshop with his creations. Thus we have found, depending on the latitude, proposals in which there were mussels, country bread, flower honey or zarangollo.
With the suggestive title of La Más Murcianathe first prize went to the Super Cresta Delicatessen Butcher shop, in Los Garres, which has put Murcia as its flag and hat for a hamburger that, if it spoke, would say ‘acho’.
Murcian flat pork meatzarangollo, goat cheese jelly with paprika —Murcian, of course— and spices have been the foundations with which Francisco Javier Caballero has won the upper hand in this second edition of the contest.
Not far away, through the Pyrenees, has been the hamburger that Josep Coll was plotting from the Can Fanera butcher shop (in La Cellera de Ter, in the very delicatessen region of La Selva in Girona). Brown beef from the Pyrenees, churrasco, calçots caramelized with honeysheep cheese, eggs and country bread have been the solid foundation with which to represent Girona in this Royal Rumble of hamburgers.
To Tauste (Zaragoza), as the ineffable Lino Navascués would say —a teacher that the one who writes to you had during High School— has gone to stop the bronze of the contest for the Best Artisan Burger in Spain.
In this case, baptized as Torre de Taustethe butcher Alberto Martín got to work with a traveling hamburger with chicken, curry, flower honey and green touches at the expense of asparagus mousse and piquillo peppers with which to demonstrate the good vibes of the banks of the Ebro.
The closing, for the fourth classified of the competition, comes with Galician accent at Bruno Carnicerías —in Narón, A Coruña— where the sea has taken the lead. baptized as To Naronesa, the flag that Bruno Casal has proposed has a mixture of sea and mountains that sounds irresistible.
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Pork meat and jowls, crispy beef baconmussels, smoked cheese with birch wood and sea ketchup have been the wickers with which it is swayed, but it remains firm, this proposal that the jury, made up of professionals from the sector, has ruled as the fourth best artisan hamburger in Spain .
Images | Meat Attraction
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Calçots, zarangollo, Murcian chato, mussels… These are the ingredients of the best artisan hamburgers in Spain
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by Jaime de las Heras.