The Best Burger




  • 700g free-range buffalo mince
  • 400g organic onions
  • 2 tbsp. lamb lard
  • 1 tbsp. fresh honey
  • 70g homemade hot cheese
  • 70g homemade smoked bacon
  • 1 somun bread
  • premium balsamic vinegar
  • homemade mayonnaise with herbs
  • Sljivovica
  • salt, veg. oil
Hi and welcome to AlmazanKitchen!

Behold the most natural, the most organic and the best of the best burgers in the whole world! Cooked with love and AlmazanKitchen secret technique. Yes! We will share our secret with you! The secret is in our special fermentation technique that we used to make the free-range buffalo mince even better. Some caramelized homegrown onions with fresh honey for sweetness, superb balsamic vinegar for sour notes, homemade mayo-herb sauce for freshness and toasted somun bread with some lamb lard that made this incredible burger really crispy. Did I mention that it is also stuffed with homemade hot cheese and smoked bacon?


Meat preparation:

  1. Prepare steel bowl.
  2. Knead 700g free-range buffalo mince.
  3. Salt it. Knead a little more.
  4. Put the mince in the cold to ferment place up to 30 days. Do not forget to knead it every day.

Filling and bread:

  1. Preheat the pan.
  2. Add 1 tbsp. of lamb lard into the pan.
  3. Cut “somun” bread in half. Make both halves crispy from the inside.
  4. Slice 400g organic onions.
  5. Toss into the pan and fry it.
  6. Add 1 tbsp. of lamb lard.
  7. Salt the onions.
  8. Add 1 tbsp. of fresh honey.
  9. Caramelize everything in the pen for 40 min.
  10. Slice & dice 70g of homemade hot cheese.

Making the patty:

  1. Prepare cutting board.
  2. Cover the board and your hands with some veg. oil to prevent meat from sticking to it.
  3. Make a flat patty. Choose the size according to your taste.
  4. Add some sliced hot cheese & homemade smoked bacon above.
  5. Cover with another patty. Attenuate it and smooth both patties together.

Cooking the patty:

  1. Rub the grill with some veg. oil. You know why. To prevent meat from sticking to it of course! 🙂
  2. Grill for 4 min. Do not forget to flip it halfway. And every minute rotate the patty 45°
  3. Warm both halves of somun bread.
  4. Add fried onions on the top of the patty. Some sljivovica for the better taste.
  5. Few drips of the homemade mayo with herbs and premium balsamic vinegar.
  6. Make a burger.
  7. PROFIT!
  8. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!



  1. Chris

    First of all I want to express my administration to you sir. Second I want to know to detail how to fermentated the meat correctly. A cold place? Like the fridge?, how much salt? Sea salt works for these? I ask these questions because in my experience the meat will just rot if leve on the fridge, also, anywhere I looked for this says “sticky meat is bad meat”. Is there a trick to this or is it really this simple, salt the meat, into the fridge and knead every day?

  2. Ameena

    Oh my Foodness :O Wow. It is indeed the best burger.
    And the place. I’m in love with this place. Can I please come visit. 🙂

  3. Nemanja Cvetković

    PS: Ubijaš kako kuvaš! Čista desetka! Svaka čast i na ideji i na konceptu i na kuvanju i na produkciji!

  4. Nemanja Cvetković

    Druže da li i šta stavljaš u mleveno meso osim junetine? Da li je 100% junetina ili ubacuješ nešto da je zamasti i slepi? Koje delove juneta koristiš?

    Aj pa hvala unapred!

  5. Max Cooper

    I just wanted to know that how you make hot cheese ? Because these cheese which I saw on YouTube n my mind start to think how is made ? I think it’s a rare cheese n that bun is also rare can u send the repice of bun n cheese pls I know it’s top secret but I won’t tell anyone n I just age of 16 n I’m interested in cooking.

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