Funky Burger

At Tuba, in the cave of souvlaki and gyros, in the area where since the 1960s gastronomic surprises of all kinds are presented, in the summer of 2016 a new one came and was installed hamburger shop. At the intersection of Mpotsari and Eastern Thrace, in Agios Therapontas the Funky Burger who at first won their hearts Thessaloniki and a year later he won the first prize in a relevant competition in Athens.

And to explain. The Greek Gastronomy Guide website deals only with the restaurants that it deals with quality greek food. And the question is, what does Funky Burger do here? In the process you will realize what was it that disarmed me!

In the first place Funky Burger has quality products of high nutritional value and authentic flavors. Uses Greek local products from home-made enterprises, social cooperatives, consumer cooperatives, its staff has a corresponding degree.

Η company policy is based on the processing of products daily. For this reason, receipts occur daily having identified the daily supply needs. The collection takes place in the morning, so that there is time for preparation. All employees are trained so that each employee can explain to the customer the nutritional value of the products as well as the social benefit to the local economy.

The meat is passed once as defined by the original burger. The meat producers are from Lake Kerkini, Veria, Aridea, and the meats are 100% free of antibiotics. Some innovative products developed to support the final products, produced in Alexandria, Imathia are the red rocket in the salad which is really good for bile, the kale which is rich in nutrients.

For the Nissouz salad, fresh tuna from Alonissos is used, for the French burger roquefort from Evia, while for a Greek salad, a Thessaloniki bun is used instead of croutons and local smoked pork instead of prosciutto!

In menu There are selections of three great meats of the Greek countryside. Mutton burger, chicken phylly steak with lemon pepper and Macedonian pork neck in slices.

The beer list changes every month, having corresponding tributes to the microbreweries of Greece. The menu, the training and the operation of the store are curated by George Palisidis, patron chef, professor of gastronomy with knowledge in geogastronomy.

As part of the corporate social responsibility, any bread left over at the end of the day is given to local meals for the homeless.

From what you see after the sandwich-round of the 60-70s, the Greek gastronomy of 2010 may be familiar with the Funky Burger with Kerkini buffalo. But we are having a great conversation now… in the meantime let us rejoice in the delicacies of the store!