How we make the Hambúrguer Duplo

The griddle has to be hot

The meat goes onto a properly hot griddle and is pressed once, at the start. Pressing it again squeezes out the fat that carries the flavour, and it is the most common mistake in a kitchen in a hurry.

After that, leave it alone. Every time you turn the patty you lose the crust that was forming.

The cheese goes on last

The cheese goes on in the last few seconds, with the griddle covered so the steam does the work. Any earlier and it slides off; any later and it reaches the table cold and firm.

The bun is toasted on the inside

We toast the bun on the inside, never the outside. That creates a barrier and stops the sauce soaking through the base before it reaches you, and it is what separates a burger that survives a take away trip from one that does not.

Assembly, and the price

Lettuce and tomato go above the meat, not below it, so they do not cool the bun from underneath. The sauce goes on last, once the burger is built.

The Menu Hambúrguer Duplo is €9.99 with chips and a drink. On its own, the Hambúrguer Duplo is €7.49. The meat is halal, like all the meat we serve.