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Dabiz Muñoz is the latest chef to dive into the trend of transforming fast food products into gourmet menus. A resignification that he has now cooked for Burger King France, designing three hamburgueXas that will be available temporarily until 29 July.
The culinary icon’s first collaboration with the chain takes the form of three signature iterations: the Mac & Cheese, the Poulet and the Original. The first French beef burger intensifies its flavour with a cheddar and jalapeño sauce, accompanied by a mac & cheese galette, smoked bacon and a peppercorn sauce.
La Poulet features a crispy breaded chicken breast with a secret sauce, smoked bacon and a sun-dried tomato and pepper chutney. This is topped with a slice of cheddar cheese and a puff pastry bun. Finally, the Original features the same ingredients as the Poulet, with the breaded chicken replaced by French beef.
Dani García x McDonald’s
Dani García has been another of the chefs known for ‘hacking’ the fast food codes. Following the success of the ‘Signature Collection‘ premium burgers, the iconic Marbella chef revolutionised the gastronomic scene in January 2022 with the ‘Signature Collection Bearnesa’ burger made with bearnaise sauce, touches of chimichurri spices, 100% Spanish beef, lettuce, cheese, bacon and mushrooms.
Cuatromanos by Ramón Freixa y Paco Roncero
Ramón Freixa and Paco Roncero would also make history within the fast food culture with their concept ‘Cuatromanos‘ which was available on Uber Eats, in which they fused ‘two styles, one way of understanding cuisine’, according to their website.
This meal could also be enjoyed in the haute cuisine houses of these gastronomic greats through a delicious selection of hamburgers: from the Iberian burger with roasted vegetables and torta del casar to an XXL burger with glazed veal cheek.
Colagreco’s burger
Noma’s foray into the fast food model was channelled through Carne, the burger chain created in January 2016 by Colagreco and his sister Carolina in their native Argentina.
The chef would offer in this ‘innovative burger bar’ a ‘bio’ and organic offer with pure meats and ingredients from producers, a proposal that had four locations in Argentina (Buenos Aires and Mendoza). This strategy would also reach Asia with the opening a few months ago of a Carne location in Singapore, to which is added the plan to open in Madrid in the first half of 2022. There it would serve a hamburger from regenerative livestock farming endorsed by the ‘Sistema B Argentina’ seal certifying the positive impact of certain production activities.
