The hamburger is back - as a scene-dinner or to do it yourself

For a long time, Hamburgers did not have the best reputation. And anyone who has ever eaten a sad copy of a fast-food chain knows why: a flabby roll, a greyish meat patty and an indefinable sauce in between - to give up. But what do you expect for one or two euros?

In recent years, however, the Hamburg has secretly advanced to the scene food. If you do not want to believe that, you just have to look around the Hamburg restaurant scene: Almost every week, new Hamburger roasting shops open, preferably in neighborhoods with a high hipster quota. The meat comes mostly from the region and is often enough organic, plus there are hand-cut fries.

Variety in the bun

Between the buns halves the variety rules. For example, at "The Bird" in St. Pauli, there are 16 different burger variations, from the simple "Ghetto Burger" to the "Filthy Harry" with bacon and cheddar cheese, to "Fat Stingy Gonzales" with guacamole and salsa verde.

The meatballs are no longer just beef. The "Burger-Lab" in Schanzenviertel serves a "Fried Chicken" with chicken breast in vodka dough. Vegetarians can eat a hamburger with patties of black beans and beetroot. And the "Gorilla Grill" in Eimsbüttel even has a so-called pulled-pork burger on the table: with pork shoulder, cooked for 14 hours at low temperature until it disintegrates.