Fábrica OG Burger

Good evening Vinicius, our specialty is smash, and in this type of burger the Maillard reaction occurs, which is a browning reaction and there is this little crust on the meat that many people get attached to, this is characteristic of …Good evening Vinicius, our specialty is smash, and in this type of burger the Maillard reaction occurs, which is a browning reaction and there is this little crust on the meat that many people get attached to, this is characteristic of smash, and it seems to me not to be the your taste, and it's okay, you might be more pleased with meat with a higher point, with a greater weight, etc. The point is, the food might not be bad, just its taste doesn't match our product, right? Hug!!More