Lets be honest. As argentinians we gotta admit.
A good burguer is a hard thing to find here in Buenos Aires.
They all lak the juiciness of the american burguer.
Only attainable with a larger amount of fat, around 30% and a thick girth.
Those 2 things go against the very primordial argentinian way of looking to a patty witch is a dray slide of grounded meat. Well done.
That has a root in the ¨paty de cancha¨, (burger at the stadium) concept. A few daring places offer a challenging experience.
Heisenburger is such a place. I highly recommend the one with pulled pork on top. Bonn apetit
