Freshly made burgers

Jessica M Puga

A funny thing happens with burger joints: you either love them or you hate them, but never quite. It depends on the time and place. The queen of fast food and Yankee culture garnered almost as many detractors as it is in the kitchen accustomed to the Mediterranean diet. In the 1960s and, most importantly, in the 1970s, they began to open places that focused on them, mostly in the big cities.

María Belén Lucena Mariño / ‘The Palm Tree’ (Avilés) / Marietta Alvarez

Burger of the house or Belén


It is made from the type of meat chosen by the customer, goat cheese, caramelized onions and peppers, natural mango and a baslamic dessert.

They dig deep and take root quickly. In July 1979, a critic from ‘Abc’ referred to “American-gastronomic colonialism” in an article entitled ‘The hamburger: An agricultural phenomenon that never stopped’ . He admitted that his diet was reduced “to students, ‘Rodríguez’ with his wife in the mountains or American tourists who feel at home.”

Lucía Álvarez and Alberto García / ‘Berty’s’ (Gijón) / JC Roman

Berty’s Burger


It has 180 grams of 100% beef, cheddar cheese, caramelized onions, smoked bacon, straw potatoes and Berty’s special sauce.

Fast food or ‘diet’ has reached the end of the 80’s irreverent and then vilified with the exception of quality and calories. What is clear is that hamburgers have become part of our food, as there are words of making them without proper care. All this translates, in the 21st century, into recommendations that provide flavor and innovation in ingredients and preparation without losing sight of health.

Juan Acinas / ‘Caprichos’ (Oviedo) / Paul Lorenzana

Beef burger


This burger has mayonnaise on the base. Then, various lettuces, beef, cheese, bacon and, on top, close it, ketchup.

Another feature today is that the taste for North American cuisine is not exclusive to big chains, and more and more Asturian restaurants are betting on the hamburger on their menu. And critics support them.

Berty’s Burger is not a pioneer, but it has managed to ensure that the second best hamburger in Spain – its Dry Aged Burger – is eaten in Asturias. What is a village in Gijón since 2019 started in 2016 as a ‘foodtruck’ when its managers, Alberto García and Lucía Álvarez, graduated in Mining Engineering and graduated in Communication, Advertising and Digital Business Management, respectively. “Berty came up with the idea of ​​working in the summer and being able to get some money. We saw them traveling in Europe and it seemed like a good idea to us,” Alvarez recalled. That summer ended well and the next time they expanded the boat. So “we decided to open a restaurant where we can use the knowledge we have gained in our work,” he explained. And so it is: they left their job in Madrid and in December 2019 they rented a place in Gijón, which they cannot open until August 2020 because of the epidemic . «This year, we have opened another in Vigo, we have another opening. for the end of the year in other places in the north that we still can not present and we are closing many stores to open in new cities, “says the partner.

Pablo Breixo / ‘Arde Lucus’ (Gijón) / JC Tuero

Burger Champion 2.0 (version of the champion of Asturias 19-20)


Semi-sweet brioche bread, 200 gr. Asturian beef, double pulled pork bbq meat, goat cheese cream, caramelized onions and a touch of jalapeños

What’s special about their recommendations? Which is the result of the trips they have made all over the world (New York, Chicago, Toronto, Miami, London, Brussels, Paris …), adapted to their style with their recipes. Their owners take care of this.

The demand that the Asturian business allows is wide. As expected. At Arde Lucus (Gijón), its owner, Pablo Breixo, points out that vegan and vegetarian recommendations come out of his kitchen. And that the key to success is “using the right ingredients.” Here he shows an update to the burger award.

Saúl Vital Pérez / ‘La Pepita’ (Oviedo) / Paul Lorenzana

Caleya Burger


Shredded beef with pitu caleya stew, pickled onion and apple root, accompanied by a soft cream of Vidiago cheese and sprouts and seed bread.

There are also recommendations for all palates at La Pepita, in Oviedo, where they are based, for example, on legumes, Galician beef and El Capricho beef. In his Asturian recipes there is no shortage of nods to ‘tierrina’, as Saúl Vital presents here.

Nel Castelo / ‘California road’ (Luanco) / Dove Do

Special BBQ Burger


Brioche bread, beef, slow rib, melted cheddar cheese, smoked bacon and crispy onions, and to top it off, barbecue sauce.

More is not better. Hamburgers that have such content make it difficult to taste not only will like more than the ones that are enough, but get good results. Bread and meat are the protagonists and cannot be left out. The accompaniments should only show the balance of interest. La Palmera (Avilés), Caprichos (Oviedo) and California Street (Luanco) prove it.

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