Burger Doze

Burger Doze sits on the Ronda de Migjorn in Llucmajor, where the ring road runs along the southern edge of the old town. From outside it is a village address like many in the south of the island. Inside you face a menu on which the first question is not which topping you want, but which animal. Beef, you see, is only one of several starting points here. Every burger carries its own name and hangs on its own kind of meat. The house, which calls itself Doze Burger & Drink, says of its kitchen that it works without frozen goods, grinds its meat fresh every day and develops its recipes in house. Why the Burger Doze menu is sorted by animal La Más Cornuda comes with venison, rocket, tomato jam, Dutch cheese in tempura batter and crispy onion. La Fina goes for ox with foie mousse, caramelised onion, brie and pistachio flakes. La Vaca Negra brings together black angus with cambozola, bacon, egg and crisped shavings of serrano. Then there is lamb with brie and egg in the Catacrack, nut-marinated chicken with fig jam and goat cheese in the Kryspin Crack, and Iberian pork tenderloin with parmesan and fried serrano in the Ibérica. At the top of the list stand two bigger numbers: La Adictiva with double American buffalo, double cheddar and mozzarella, maple-caramelised bacon, herb aioli and sweet potato chips, and La Diva on a black sesame brioche with truffled mayonnaise, truffled brie, egg and truffle cream. If you like it plain, stay with the Crack — beef, cheddar, bacon. The line-up does not stay the same forever: the house swaps burgers in and out so regulars keep finding something new to try. The Mallorcan one among the burgers La Mallorquina is the burger that could only exist on this island: porc negre, warm sobrasada in tempura batter, Mahón cheese, cane syrup and crispy onion. The vegetarian route is La Hierbas, which stacks hummus, aubergine in tempura batter, goat cheese and pepper jam. Almost everything on the menu is also available gluten free, and without a surcharge — for anyone with coeliac disease that is the real difference from most burger places. Alongside the burgers runs a second row of sandwiches, hot dogs and children's menus: pulled pork with barbecue and curry in the Americano, smoked salmon with guacamole in the Del Mar, spicy chile con carne on the Picantón. The burgers arrive with the house patatas Doze, on request as a sweet potato or deluxe version. Newsprint, a diner and a truck The menu itself is laid out as the front page of a newspaper, with desks instead of food categories, a weather box reporting grill heat, and an invented headline in which the house swears never to use frozen patties. The room picks up the American diner of the fifties, is modest in size and fills up quickly — booking is worth it, especially for larger groups. Under the same name runs a small bakery that makes its cakes one at a time and only to order: banoffee, pistachio, white chocolate or three chocolates, ordered by message on Instagram. And a food truck that takes the same griddle to weddings, company parties and the island's burger festivals.