A double smash burger, fully assembled: toasted brioche, pickles, onion, bacon, two patties under melted cheddar, lettuce.

EGORA BURGER

Smashed thin. Crusted hard. Eaten hot.

Built.Toasted.Yours.

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We don't press.
We smash.

A gloved hand pressing a ball of beef flat onto a smoking steel griddle.
The smash
A ball of beef hits 230°C steel and gets flattened in the first ten seconds. That contact is the crust. We don't touch it again until the flip.
The beef
Chuck and brisket, dry-aged 21 days and ground twice every morning. Nothing frozen, nothing pre-formed.
The bun
Brioche baked here at 6 a.m. every day, then butter-toasted on the same plancha, so the bun tastes like the burger.
The dining room at night: a long wooden counter, bar stools and low amber pendant lights.

Twenty-eight seats and a counter. No reservations under five, no music you have to shout over.

Eight layers.
No filler.

The raw ingredients laid out on slate: a brioche bun, a ball of ground beef, cheddar slices, bacon, house sauce, pickles, red onion rings and a lettuce leaf.
  1. 01BunBrioche, baked at 6 a.m., butter-toasted to order.
  2. 02SauceMayo, yellow mustard, pickle brine, smoked paprika.
  3. 03PicklesDill cucumbers, cured in the kitchen for five days.
  4. 04OnionRed onion, sliced thin and served raw for bite.
  5. 05BaconDry-cured belly, cooked flat until it snaps.
  6. 06CheeseAmerican cheddar, one slice per patty, melted under a cloche.
  7. 07Patty90 g dry-aged chuck and brisket, smashed to 6 mm.
  8. 08LettuceCos leaves, cold, laid under the patty to keep the bun dry.

On the side.

Sides and shakes with prices in euro
FriesSkin-on, fried twice, sea salt.€4.50
Parmesan friesAged parmesan, parsley, garlic oil.€5.50
Onion ringsBeer batter, smoked paprika dip.€5.50
Vanilla shakeMadagascar vanilla, whipped cream.€6.50
Chocolate shake70% dark chocolate, cocoa crumb.€6.50
Parmesan fries piled high in a black paper cone.
A stack of golden onion rings on a wooden board with a pot of paprika dip.
A vanilla shake and a chocolate shake, both topped with whipped cream.

Rua da Rosa 187.

The restaurant's lit window on a narrow cobblestone street in Bairro Alto at dusk, tiled facades on both sides.
Rua da Rosa 187
1200-385 Lisboa
Bairro Alto, Portugal
Opening hours
MonClosed
Tue-Thu12:00-23:00
Fri-Sat12:00-01:00
Sun12:00-22:00

Walk in for the counter. Tables for five or more by phone: +351 213 470 918

Stylised street map of Bairro Alto showing EGORA BURGER on Rua da Rosa, between Travessa da Queimada and Rua do Diário de Notícias, near Praça Luís de Camões. RUA DO NORTE RUA DA ROSA RUA DA ATALAIA TRAVESSA DA QUEIMADA R. DIÁRIO DE NOTÍCIAS PRAÇA LUÍS DE CAMÕES EGORA 187

Metro Baixa-Chiado, six minutes on foot. Tram 28, stop Camões.

Macro close-up of cheddar melting down the side of two crusted smash patties.

The cheese won't wait.

Pickup in fifteen minutes, or a seat at the counter tonight.

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