HAMBURGER
THE ORIGINS
America is equal to hamburger.
The famous steak made of chopped and pressed meat is undoubtedly the icon of the United States. But not only the US... Bervini also offers burgers prepared with delicious meat from Argentina, Uruguay, Canada, New Zealand, Australia and Paraguay.
A perfect hamburger is made from beef, selected from cuts that create a harmonious and well-balanced mix of fat and lean meat.
To obtain the right balance between taste, softness and juiciness, the fat part must make up 20-30% of the mixture. The real hamburger is cooked on the grill or in a pan. For optimal cooking, leave it at room temperature before putting it on the hot grill in order to maintain softness and succulence.
Cook for a couple of minutes on each side (depending on the degree of cooking preferred) and turn it only once. It is eaten simply accompanied by a side of vegetables, or inside a sandwich with the addition of tomato, lettuce, cheese and sauces to taste. Or any ingredient the imagination suggests!
In the latter case, attention must be paid to the type of bread used. The classic “bun” must be soft and crumbly. Before being stuffed, the bread should be cut and toasted for a few seconds on the same plate where the meat was cooked.
The famous steak made of chopped and pressed meat is undoubtedly the icon of the United States. But not only the US... Bervini also offers burgers prepared with delicious meat from Argentina, Uruguay, Canada, New Zealand, Australia and Paraguay.
A perfect hamburger is made from beef, selected from cuts that create a harmonious and well-balanced mix of fat and lean meat.
To obtain the right balance between taste, softness and juiciness, the fat part must make up 20-30% of the mixture. The real hamburger is cooked on the grill or in a pan. For optimal cooking, leave it at room temperature before putting it on the hot grill in order to maintain softness and succulence.
Cook for a couple of minutes on each side (depending on the degree of cooking preferred) and turn it only once. It is eaten simply accompanied by a side of vegetables, or inside a sandwich with the addition of tomato, lettuce, cheese and sauces to taste. Or any ingredient the imagination suggests!
In the latter case, attention must be paid to the type of bread used. The classic “bun” must be soft and crumbly. Before being stuffed, the bread should be cut and toasted for a few seconds on the same plate where the meat was cooked.
ARGENTINE HAMBURGER
From the immense and uncontaminated spaces of the Argentine Pampas comes one of the best meat in the world.
Argentine meat is considered the best in the world for taste and tenderness.
And it is precisely with this meat that these delicious hamburgers are made.
Thanks to the balanced balance between fat and lean meat, Argentinian burgers are tasty, soft and juicy.
Simple cooking - on the grill or on the bbq - is ideal to enhance its goodness.
Argentine meat is considered the best in the world for taste and tenderness.
And it is precisely with this meat that these delicious hamburgers are made.
Thanks to the balanced balance between fat and lean meat, Argentinian burgers are tasty, soft and juicy.
Simple cooking - on the grill or on the bbq - is ideal to enhance its goodness.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Provola and bacon hamburger
Cook the hamburger on a very hot griddle. When cooked, place a slice of stretched bacon and a slice of provola cheese on top. Turn off the heat and let it rest until the bacon fat and the cheese have melted.Serve with a fresh mixed salad and cherry tomatoes.
URUGUAY BURGER
Uruguay produces a meat that, among other countries in South America, is distinguished by quality.
The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity.
This meat is used to make excellent soft and juicy burgers. You can simply enjoy grilled meats, but they can also be used as a basis for new and exotic recipes, being inspired by the boundless spaces, colours and scents of Uruguay.
The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity.
This meat is used to make excellent soft and juicy burgers. You can simply enjoy grilled meats, but they can also be used as a basis for new and exotic recipes, being inspired by the boundless spaces, colours and scents of Uruguay.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Hamburger with caramelized onion and avocado cream
Cook the burger on a hot griddle. In a saucepan, wilt the red onion of Tropea with a tablespoon of sugar, salt, balsamic vinegar, a drizzle of oil, water and cook for 10/15 minutes over low heat to caramelize the onion.Toast the bread and make up the sandwich with spreadable cheese, salad, caramelized onions, meat, bacon and avocado cream (avocado, lime, oil and salt).
CANADA HAMBURGER
Canada, one of the world’s leading beef producers, selects the best breeds and raises them in a pristine natural environment to provide the market with healthy, high-quality beef.
These animals are known for the marbled appearance of their meat and for their excellent tenderness, taste and quality. This meat is used to make delicious hamburgers with an unmistakable flavour. Ideal for filling appetizing sandwiches with the addition of sauces and vegetables.
These animals are known for the marbled appearance of their meat and for their excellent tenderness, taste and quality. This meat is used to make delicious hamburgers with an unmistakable flavour. Ideal for filling appetizing sandwiches with the addition of sauces and vegetables.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Hamburger with crispy bacon
Fry the bacon in a pan until it becomes crispy. In a bowl with half a glass of water, add the chopped cheddar cheese and let it melt in the microwave for about 30 seconds.
Cook the hamburger on a griddle 3-4 minutes per side. Toast the bread and assemble by putting ketchup, meat, the mixture of cheddar, bacon, tomato and salad.
NEW ZEALAND HAMBURGER
In New Zealand, animals grow in an exceptional environment: in the open air, on rich and abundant pastures, surrounded by the Pacific Ocean and with a temperate climate all year round.
The result is a lean, nutritionally rich and high quality meat from which exquisite hamburgers with a delicious taste are made.
New Zealand hamburgers can be simply grilled, but they can also be valuable allies to create new and original recipes.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Hamburger with Brie
Cook the hamburger on a hot griddle and roast some strips of peppers. When cooked, place the Brie cheese on the meat and wait for it to melt.Toast the bread and stuff it with ketchup, lettuce, tomato, meat and brie, a few pepper fillets and more tomato and lettuce.
Close with the second slice of bread and serve with French fries.
USA HAMBURGER
The basic ingredient of American cuisine is meat.
On the other hand, if you think of U.S. cuisine, the first thing that comes to mind is the barbecue: a real ritual, almost sacred, one of the musts for any convivial occasion. The United States is the source of high quality meat from which exceptional soft and tasty burgers are made. The fundamental ingredient to have fun creating maxi sandwiches in perfect American style!
On the other hand, if you think of U.S. cuisine, the first thing that comes to mind is the barbecue: a real ritual, almost sacred, one of the musts for any convivial occasion. The United States is the source of high quality meat from which exceptional soft and tasty burgers are made. The fundamental ingredient to have fun creating maxi sandwiches in perfect American style!
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Classic hamburger
Cook the hamburger on a very hot grill 3 minutes per side and dress with Worcester or Tabasco sauce. Place the meat on a slice of toasted bread and add mustard.
Complete the sandwich with a slice of fresh tomato, raw onion, green salad. Cover with the other slice of bread and serve with ketchup or mayonnaise.
AUSTRALIA HAMBURGER
Australia is known all over the world for its high quality beef: very aromatic, tasty and with a clear “core” of fat.
From Australian meat you get tender and juicy burgers to enjoy cooked in a simple way, grilled or on the griddle. But they can also be the basis for exotic recipes inspired by the Australian atmosphere: a faraway and unspoilt land where nature still reigns supreme.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Queen’s Burger
Grill the hamburger on a hot griddle and prepare an omelette with Parmesan cheese.
Toast the bread and stuff it with mayonnaise, a thin slice of omelette, a slice of provola cheese, hamburger, a slice of boiled potato, browned onion, pickled cucumbers and mayonnaise.
HAMBURGER BRASILE
Brazil is one of the world’s leading exporters of beef.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
This meat is used to make delicious hamburgers: soft, tasty and tasty.
You can simply enjoy grilled meats, but they can also be used as a basis for new and exotic recipes, being inspired by the boundless spaces, colours and scents of Brazil.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
This meat is used to make delicious hamburgers: soft, tasty and tasty.
You can simply enjoy grilled meats, but they can also be used as a basis for new and exotic recipes, being inspired by the boundless spaces, colours and scents of Brazil.
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Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Brazil hamburger
Cook the hamburger on a hot griddle. Prepare a sauce with tomato pulp, red onion, spring onion, coriander, lemon juice, tabasco and a pinch of salt.
Toast the bread and arrange: thin slices of raw zucchini seasoned with lemon, meat, tomato sauce and close with the second slice of bread.Serve with mayonnaise mixed with mustard.
ARGENTINAArgentina produces some of the best meats in the world for taste and tenderness. The goodness and peculiarities of Argentine meat can be traced back to the completely natural method with which the beef is reared. Left to live in the wild in the endless pampas, the animals feed exclusively on grass. This type of farming favours the production in the animal of substancesthat contribute to making the meat soft, tasty and healthy.
URUGUAYUruguay produces a meat that, among other countries in South America, is distinguished by quality. The excellence of the product is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment. The result is a meat with a refined taste, high nutritional value, guarantee of origin and authenticity. Uruguayan meat is rich in Omega 3, Vitamin E (antioxidants) and has low fat levels.
BRAZILBrazil, the world leading beef exporter, is increasingly highlighted by the quality of its meat. A tender and tasty meat obtained through production systems in temperate, tropical pastures and intensive systems that produce the most distinct quality specifications.
The healthy and natural diet of the animals guarantees the authenticity and safety of the meat and the preservation of the environment.
USAAmerican meat is famous for its high level of marbling, i.e. the uniform spread of fat. This particular characteristic makes the meat soft, juicy and with a strong and tasty taste.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
NEW ZEALANDNew Zealand meat is internationally recognized for its high quality, tenderness and delicious taste.
The animals grow in an exceptional environment: in the open air, on rich and abundant pastures overlooking the Pacific Ocean and with a mild and constant climate all year round. They are also subject to regular and very strict quality controls. The result is a lean, nutritionally rich and high quality meat.
AUSTRALIAAustralia is known throughout the world to export high quality beef: very aromatic, tasty and with a well-defined fat part. Tender and juicy thanks to the thin fibres and a high level of marbling. The cattle are reared with a production system that is based on natural foods such as grass from pastures. The most prized and renowned Australian meats are Black Angus and the highly prized Wagyu.
PARAGUAYParaguay is one of the world leading beef exporters.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
CANADACanada, one of the world's leading beef producers, selects the best breeds and raises them in a pristine natural environment to provide the market with healthy, high-quality beef.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
Canada's cool climate is an optimal habitat for animals. Canadian meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
JAPANKobe beef is a Japanese delicacy obtained from wagyu, a black mantle cattle of the Tajima breed.
Kobe meat is tender, very tasty and has an excellent taste. The merit lies in the marbling of the meat, which has a high percentage of fat distributed evenly.
The registered trademark and the strict parameters imposed to define "Kobe's" meat, have made it a precious niche product, renowned, expensive and sought after throughout the world.