They launch the “Puercota Burguer” for Burger Day

In Faust Breweryempire of the burgers, not only celebrate the burger day, but they present the entire week a limited edition, invented 100% by the house, specially designed for this celebration: the first hamburger with pulled ribs, PUERCOTA BURGER, a mega bomb that has a medallion of beef, cheddar, barbecue, caramelized onions and as the protagonist and owner of all the applause, pulled ribs.

For the first time this cut of meat will be the star of the hamburgers, giving way among so many others but with the great particularity that stands out, its cooking. With a process of four hours over medium heat, the ribs melt in their juices covered in aluminum foil and then take them out and undo them with your hands. From May 28 to June 4you can enjoy the PUERCOTA BURGER in the premises of Palermo and San Antonio de Areco.

The Royal Spanish Academy (RAE) defines the hamburger in one of its meanings as a “pancake of minced meat, with various ingredients, fried or roasted”. In FAUST Brewerywe baptized burgers as the protagonists of fast food and our chef shares some tips:

Tips to achieve a perfect burger:

• Always have fresh meat, the ideal is to take it out of the refrigerator about 45 minutes before if it is frozen. This way you will have an ideal temperature for cooking.
• Do not leave the medallion on the grill for more than 4 minutes on each side.
• The cuts of meat are essential, in general, the most chosen are the loin, vacuum, breast, roast beef or steak, all of which tend to be less fatty.
• Smashing the meat, this step in Fausto is essential, it is about generating pressure with a smasher (gastronomic utensil) to cut the meat to achieve the shape of the medallion, this helps the juices of the meat to be snatched with the heat of the cooking forming a crust that leaves a more crispy consistency.
• The consistency of the bread that we are going to choose is super important, if the bread is very voluptuous or hard, the hamburger will be more difficult to eat.
• If we are going to add fresh condiments such as lettuce, tomato, onion, the ideal is to do it once the hamburger is ready to serve, and not to heat them while cooking.