You know that we are a barbecues lovers, either with rack, rear chicken, steak... or... our homemade chicken burgers, beef and Angus that we always have ready for your celebrations!

Just a few tips before preparing them in your house:

The Hamburger bun is one of the more ingredients that we neglect, because we just buy that we find in the supermarket, without worrying much about its texture, taste or size. The first thing we must bear in mind is that our bread should cover the meat perfectly and in addition must have some consistency, so do not dispose us completely the sandwich. We recommend fresh bread made in the traditional style bakery.

Don’t add oil in the pan. The key is to keep dry the pan, and make sure that it’s hot before you put the burger on it. In addition, to ensure that the meat is almost crunchy on the outside but juicy on the inside it’s important to cook it at the right temperature. About 45 minutes before cooking them, we let them out of the refrigerator (to make it faster).

Condiments: lettuce, tomato, onion, ketchup, mustard, mayonnaise, cheese, bacon, pickles... All add-ins can run, but if the meat is good, chefs recommend that don’t use a lot of ingredients.

The bacon, although we love it, it can kill the flavour of the burger, so it must be well-crispy and never add it a lot. About cheese, the ideal is to choose a variety that was founded to meet the hot meat.