Burger+pizza? It's possible.
It was inspired by a Madrid Fusion. Anthony Slim, He worked in a group of restaurants, in product development, in menus, and it was at this gastronomic congress that he saw someone in a presentation who was preparing “a kind of focaccia with meat inside”. His entrepreneurial lightbulb went on: he, an experienced chef (and popular on Instagram), had everything at home to try make a hamburger wrapped in a thin pizza dough.
Trial-error, trial-error… Until he came up with the exact, perfect, balanced recipe: the 100% beef burger marked on the grill and wrapped in a very thin artisan pizza dough that is finished in six or seven minutes in a stone oven at 270 degrees. "The result was very good from the beginning, it draws a lot of attention, it had never been seen before and it was very well received," explains Delgado, who launched himself in full confinement to convert his new recipe into a new delivery and take away only business: Massburg.
A light dough wraps a first class meat.
Massburg was born to take home or pick up locally because of the situation we are in and because of the product it is. The pizza dough and the preparation, always giving it one point less, thinking about the waiting time, makes It arrives home much better than other burgers with normal buns. “It is a different hamburger, not only in its appearance, it arrives at its point, at the right temperature,” says Delgado (and we can corroborate).
Offering something different was the first objective of this chef and entrepreneur. At first, the idea of mixing pizza and hamburger may seem like "a gochada". But it is not (we also confirm). “It is not, because it is a thin dough, because, in reality, you are removing a bread roll”, he continues. And, in fact, that is precisely why it is lighter or less forceful. And sure, sure, it is cleaner to eat.
The Trufatta.
In his tests, Delgado was also inventing possible accompaniments for this meat, 180 grams of 100% beef that they prepare exclusively for him (“With the meat, percentage of fat, salt and pepper that I ask for”, he explains). For now, the result is seven hamburgers with different toppings: the Mass NY with cheddar cheese, bacon and caramelized onions; the Masster Cheese, with a combination of cheeses; the Mass Brutal which, in addition to the hamburger meat, has pulled pork and barbecue sauce; the Mass Trufatta or the Mass Chic, with gourmet accompaniments, such as truffled cheese or caramelized pepper. And besides, there is a vegetarian option with a kale and quinoa burger; and the possibility of requesting the Mini Massburgs for the little ones or to share.
The ones you like the most will not move from the menu, but the virtuality of the project and its take-away nature allows it a lot of movement. Soon, they will include a special burger rotation of the week, the ones you like the most will be added to the menu.
100% veal and 100% handmade pizza.
And the Massburg proposal does not stop at this new fusion of two favorite dishes, there are also starters and desserts. "What we try is that even though there are certain products that everyone can have, they are so good that you feel like it because of how rich they are," says Antonio Delgado. What caesar salad what goes with real fried chicken, big ones, Tequeños prepared by a Venezuelan supplier, the chicken wings with a particular barbecue sauce… “Taking care of quantity and quality, that catches your attention, that you repeat”. And, in the end, leave a good taste in the mouth with desserts that do not seek originality, but quality: fluid Heart Cheesecake, Ferrero chocolate or dulce de leche cake.
Finished in the oven, warm at home.
Address: Pick up at Calle Ofelia Nieto, 42 See map
Telephone: Orders through Deliveroo, Glovo and UberEats or through our own website.
Schedule: Monday and Wednesday from 8:30 p.m. to 11 p.m. From Thursday to Sunday from 12:45 to 3:30 p.m. and from 8:30 p.m. to 11 p.m.