Keep it simple with the "Clásica," a six-ounce patty topped with Emmental cheese, lettuce, and the tomato-based house secret sauce. restaurant opened its doors on Biscayne Boulevard in North Miami Beach, it also delivered one hell of a burger menu. As for the toppings, everything is made from scratch, from the pickles to the crispy onions to the sauces. Next, the bun, hand kneaded and baked fresh daily for a light and fluffy texture. Today, fans of the brand call that hometown location "the temple,” what with its myriad menu options and the family's self-described obsession with the "perfect burger." It begins with the patty, a proprietary blend that’s hand-chopped from various cuts of beef. Cofounders and family members Daniel, Roxana, and Renzo Cocchia will tell you La Birra Bar was conceived as an extension of Daniel's parents' rotisserie deli in Buenos Aires. And don’t forget the sides - Venezuelan-inspired options like fried green plantains with cheese or mini arepas with sour cream. You'll get a tower of meat, two perfectly seasoned and pristinely cooked patties topped with double American cheese, and a sidecar of the restaurant's secret "green sauce." We recommend making it extra sloppy with an added dose of those homemade mayos. The go-to here is the "Juancheese," the restaurant's take on a classic double cheeseburger. Everything is house-made, from the seasoning on the specialty meat blend to the charcoal-colored buns, as well as a complete line of sauces that include a curry-, caper-, or pickle-infused mayo. The star of the menu is the handful of signature half-pound specialty burgers - customizable with your choice of meat but best as an all-beef take - that are easily identifiable as Juanchi's when ordered with those house-made black buns. Here the secret is in the sauce - literally. It all adds up to Miami's best, with each patty cooked to order on the grill, then topped with American cheese, house-made pickles, and sriracha mayo, and fitted into a fluffy Martin's potato roll.Īfter taking over its home city of Caracas, Venezuela, Juanchi's Burger made its move to the U.S. In a nod to zero waste, trimmed fat is set aside for frying oil, creating the ultimate beef-fat fries to go with the burgers. While each five-ounce patty starts with prime chuck and brisket, an assortment of top-quality trimmings - a hint of prime Angus here, a bit of American Wagyu there - makes for a delicious final mixture.
Each week, the house meat blend changes slightly, explains Jason. Today, a butcher counter doubles as a breakfast and lunch spot, where the most popular menu item is the “Babe’s" burger. In doing so, they expanded the menu of house-made smoked sausages, specialty bacon, and handcrafted artisan sandwiches to include a curated selection of high-end specialty meats. What began as a grassroots side hustle turned into a full-fledged business in 2018 when Melanie Schoendorfer - the self-proclaimed Sausage Queen of Miami - and her husband, Jason, opened the brick-and-mortar Babe's Meat & Counter in Palmetto Bay. Photo courtesy of Babe's Meat Counter Babe's Meat Counter
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