Burger Day: Would you eat them Japanese-style? Get to know Burgerboy’s creative proposal

What makes a good hamburger? For some, it may be the quality of the bread, for others, the percentage of fat in the hamburger meat, and there are those who choose their favorite because of the accessories with which it is served. But, if we can be sure of one thing, it is that in times like these it is necessary to give them a really special touch to differentiate themselves. In this scenario, Burgerboy is created, a hamburger restaurant that takes the classic style and remakes it with interesting flavors.

The idea comes from chef Javier Miyasato, known for his work with the Bao and Maketo restaurants, and his partner, Luis Luyo, who sees the more administrative side. “This is a very classic burger joint, very American, but with certain nods to Nikkei and Japanese cuisine, which is a bit like the world I live in,” explains the former to Provecho.

“There is a lot of focus on being, in the future, a chain. That’s kind of the motivation. We are committed to creating a high-quality product, but above all one that has standardization and is consistent. All this without losing the essence, of course”, adds Luyo.

The partners decided to launch this space in March 2021. Since then, they have spent months testing the options of other restaurants to discover the way forward to differentiate themselves, trying the recipes that would ultimately remain on their menu and, of course, working the branding of the brand.

The letter

At the end of 2021 they officially inaugurated the brand with a reduced menu, but no less complete and interesting for that. It consists of four types of burgers, a complement, three sauces, a dessert and a few options to drink. “We wanted to keep a simple menu for the diner. Many times, due to having many versions, details are neglected and the experience is not the same. Here we pay great attention to what we prepare and we want those who try the hamburgers to notice it”, explains Javier.

First we have the California OG, which pays homage to the well-known North American chain In-N-Out. The bread is a delicious brioche that is toasted with a little butter or some kind of extra flavor -you can tell from the first bite-, it is served with two smash burgers (burgers that are flattened when cooked, forming a crispy outer layer full of flavor), cheddar cheese, white onion, tomato, lettuce and sauce B (a secret creation worth trying). This was our favorite, as the fat from the bun, hamburger and cheese balances perfectly with the freshness of the vegetables and the acidity of the pickles. If you are a fan of the classics, this will be for you.

The D. Yeesy is a favorite at Burgerboy. In addition to the aforementioned bread and two hamburgers, it is served with pickles, cheddar cheese, caramelized onions and an Asian sauce called hookim. If stronger and more powerful flavors are your thing, this may be a perfect alternative. The Smoke Buddha includes smoked bacon, white onion, roasted tomatoes, pickled jalapeños, cheddar cheese and ponja BBQ sauce -sweet and sour-.

The last, but not least, is a vegetarian version that Javier presents us, called z-40. “I wanted to have a different option for vegetarians, but not necessarily have to bet on a lentil hamburger, or some other legume or grain,” he explains. This sandwich comes with grilled mushrooms, white onion, pickles, cheddar cheese, garlic butter (batayaki) and Japanese mustard (mayo karashi).

All this is accompanied by some simple but well-made fries, three really interesting sauces that you probably won’t find in another burger joint, a dessert option: a decadent and smooth mousse made with Peruvian chocolate and to drink we recommend the Teaboy, a mixture of tea iced jasmine with passion fruit.

Fact:

• Burgerboy is located at Jr. Choquehuanca 411. For more information about their menu or services, you can call +51 941 197 615, visit their website www.burgerboy.pe or find them on Instagram as @burgerboype.