un nuovo metodo per un burger squisito :: voto 8.5/10 :: €15 per 2 mini hamburger, patatine e birra
Volevo provare il Different Burger da quando hanno preso il posto di Del Vuoto, allora il mio ristorante preferito a Milano. Del Vuoto era famoso per l'uso della tecnica sottovuoto (sous vide) per cucinare.
Al Different Burger usano una tecnica ibrida per cucinare i burger: prima sottovuoto e poi BBQ. Il risultato è ottimo! Ho mangiato un tris di "mini" burger, tutti squisiti: bacon cheese, manzo zola e anche nocciole miele. Sorprendentemente anche il terzo burger era delizioso. La combinazione di dolce e salata (c'era anche ricotta) era una bomba! Bravi ragazzi! Grazie a Iride per il consiglio ottimo!
I have been wanting to visit The Different Burger since it first replaced Del Vuoto over a year ago. Del Vuoto was perhaps my favorite restaurant in Milano thanks to their skillful use of the sousvide method in their cooking.
At Different Burger they use a hybrid method of sousvide and bbq for their meat. The result is outstanding. I also really liked the buns, which are grilled perfectly. I had the tris of mini burgers which are in fact huge! The first two were not surprising choices for those who know my tastes: bacon and cheese and manzo and zola (meat and gorgonzola). Both were very tasty I was already full before trying my third burger, the nocciole miele (hazelnuts and honey). This burger was from their alternative burger menu and surprisingly, it was damn tasty. The addition of ricotta really helped make this odd combination of sweet and salty work with the hamburger.
At The Different Burger, they also have delicious french fries. A bonus is they have one of my favorite beers, the Sierra Nevada IPA. Although I was disappointed not to see the original Del Vuoto crew here, Niccolò is doing a fine job steering the ship at Different Burger. I hope to be back soon.