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This innovative creation designed by Sanz, from the Pólvora restaurant (Madrid), was chosen the second best gourmet burger in Spain at the last edition of the Salón Gourmets. A prize with which he ended up ascending to a higher level within the culinary podium, unleashing the collective anger and devotion for this creative burger of which aspects such as its ingenuity, presentation, harmony and innovation were valued.
“The Soft Shell Crab Burger is a burger that is out of the ordinary. It’s created by and for people who like to try and take risks. I was only one tenth of a second away from first place, so I’m very happy. In a competition with more than 400 candidates, to have reached this position with a powerful and risky burger with the Pólvora seal, and therefore, with the Vespok Group seal, is incredible”, said the chef about the competition and his coveted burger.
THE RECREATION OF A CLASSIC
The tempura soft-shell crab burger covered with a pretzel bun enriched with clarified butter, together with a touch of sweet soy, kimchi mayonnaise and sisho leaf, is now presented in the restaurant as one of its star dishes that has stimulated the influx of countless diners who only come to Pólvora to taste it. On some occasions, it has even sold out due to its immense production.
Sergio Sanz, who also heads the kitchen R&D department of Grupo Vespok, thus bet on the contest for an experimental version of another similar burger that he already served in a restaurant of the same name that he managed some time ago. A recreation with which he rescues a soft-shell crab bao and transforms it into a burger to which he adds a mixture of unique flavors and textures.
