You are currently viewing Bendita Burger, the Talavera label burgers that triumph in Madrid

The city is full of gourmet hamburgers. It is one of the common places in Madrid. Why open another? “It worked very well for us Talavera de la Reina and we decided to take the leap. In february, fair before the pandemic, we open “, says David Durn, one of the two partners of Bendita Burger (Cardinal Cisneros, 11).

“Where meat matter” is a motto that clears the competition. The niche is covered, it is exhausted, and the hamburgers are squeezed until they are distorted. Burgers are no longer offered but experiences surrounded by bread. “U.S we are the opposite of fast food. We want make food something else. That the customer repeats and not only for our quality meat. In Talavera we had a DJ and people also went just to have drinks. It’s much more than eating a hamburger, “insists Durn.

Burger Castiza.

Meat, he says, is meat. “We do not use processed. It is all natural. No allergens, nothing. Salt and voila. The competition often offers meat that only reaches 90% of meat. Ours is from first category. Also, we nibble at it every day in our open kitchen. The customer can see how we treat the meat“.

The product arrives from Talavera to Madrid and from Madrid, before sinking your teeth into “the noble parts of cows, not calves”, you can make your way back by following the product traceability. “We indicate where the meat comes from, what breed it is. It is a label in which you can identify each cow” and take affection and savor it as if it had been known for a lifetime. “We dedicate part of the cattle ranch to Bendita”.

The Talavera livestock farm from which the raw material comes is an extension “with several breeds of cattle” that they manage between “several friends”. When we opened the hamburger, “we decided to use it.” In this way, they have raised limited editions of burgers that have the meat they raise just over an hour from the city. “Every so often, we take them out. If it is angus meat, well from angus. We also have race simmental and galician. In those cases, the recipe will only be available for a certain period of time. We will not release it again once it is sold out. ”

Burger Duck Station.
Burger Duck Station.

No mix of meats“, David advises.” So we can also select the appropriate pairing for each breed. “The label burgers come out without warning.” Many customers may not get to try them. But surely if they return they will have the opportunity to order a limited edition. ” word of mouth worked for them in the provinces. “It is the best way to find out what we offer. Our clients recommend us. That allowed us not to do any advertising in Talavera.”

Upon arriving in Madrid, They released the Castiza burger (14.95 euros). “The accounts come out, more or less. ms expensive infinitely function like this. It is the first differentiator. Sure, that the value for money for the client it is the host. We operate as a restaurant, we employ 14 people. It’s a lot of labor, “he explains.

Burger Azteca.
Burger Azteca.

The cheapest is the Route 66 (12.95 euros) and the most expensive Blessed reserve (19.95 euros), hamburger “meat of dry-aged ribeye a minimum of 50 days“, as you can read in the letter.” All meat is from Cow over four years old and we use homemade fries, which we wash, cut and prepare daily. ”

In addition to hamburgers, Bendita Burger offers “steaks that we mature in a special chamber. Let’s go with the back to the table. The client chooses the cut and the breed. We cut it on the table and weighed it too, “adds the owner.

The jump to Madrid took a bit. “Our plan was to come here first.” The Talavera place served as a rehearsal. “It is 320 meters and one day we had to leave out 100 people.” Coming to the city was, at the beginning of everything, the first objective. “It’s not that we don’t believe in our idea, but we prefer to go slowly and try first in our city“.

The hamburger offering is completed with starters to share.
The hamburger offering is completed with starters to share.

Finding a location was not easy. “Well, the pandemic has not turned the real estate market around as we all believe. In the end, we found this one that we are delighted with. It is very cool and rounds off the experience.” The next will be expand. With franchises? “No, no. We prefer to do it on our own. We want to set up a foodtruck also. Maybe we will Cceres, Toledo or Burgos. In Toledo we had everything ready to open a store and we had to stop it because of the pandemic. ”

It is the first adventure of the two partners in the hotel business. “We have only known the sector in pandemic. With the investment just made, we have had no choice but to endure.” They also offer delivery. “We have demand. Arrive well. There is hardly any difference with the restaurant. Well, the potatoes, the French fries are not the same. “

(function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(d.getElementById(id))return;js=d.createElement(s);;js.src=””;fjs.parentNode.insertBefore(js,fjs);}(document,’script’,’facebook-jssdk’)); .

Disclaimer: If you need to update/edit/remove this news or article then please contact our support team Learn more