More and more red elements into a creation that is a hamburger.
Erez and the Rosso hamburger/David Steinberg
If we put aside the Israeli tradition in the form of hummus or falafel, it seems that Israelis simply love hamburgers.
I'm not talking about one or another American chains, but about a high-quality hamburger made from fresh meat, one that enters the top tier of restaurants.
Like hummus that makes many people travel especially to get a dish, the hamburger scene is also full of carnivore fans, and Facebook communities that don't mind traveling an hour or more (without traffic) to a new hamburger hall that has opened in some seat in the Galilee or in a side alley in Florentine.
Rousseau hamburger with Tomer beer, in memory of Tomer Nagar/David Steinberg
"I crush tomatoes and then use their juice as a substitute for the water in the dough. In combination with the red quinoa, a bun comes out that is not only red, but with a unique taste that you have not tasted anywhere"
Agadir is one of the food mothers of the scene.
The chain opened in 1997 as a tiny eatery in Nachalat Binyamin, adjacent to the bustling intersection of the Carmel Market and Allenby.
The bar has grown since then, and was joined by branches from Eilat to Haifa, and Agadir itself is largely responsible for shaping the scene - a place where you go out in a dining atmosphere, sip wine or beer and get a hamburger that continues to garner praise, even almost 30 years later.
Now, another one of the staples of the local cuisine gives his angle to the old menu of Agadir.
Erez Komarovski brings his expertise in the field of baking and created Rosso for the chain, a hamburger that, according to the name, wants to be completely red, just like the meat.
It starts with a red bun on a dough base that contains tomatoes and quinoa, a side of blushed red onions, fermented pepper aioli and all the red leaves that Erez could find.
"The guys from Agadir approached me to create a hamburger for them," he says, "the idea turned me on and I got a creative drive. I started playing with the bun and it took me about three months to create it until I was satisfied with it. I crush tomatoes and then use their juice as a substitute for water of the dough. In combination with the red quinoa, you get a bun that is not only red, but with a unique taste that you have never tasted anywhere, sweet and one that blends with the taste of the meat. From there I already decided that the whole hamburger would be red, like the meat itself and I had already combined a lot of factors in the dish, even the "Yeps decorated with a little high-quality blush."
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Komarovsky/David Steinberg's Rosso hamburger
The price of the hamburger, which will be available in all branches as well as in deliveries, is NIS 89 and includes fries and "Tomer" beer or a "Comoroso" cocktail (red vermouth, gin, cherries, lemon juice and a shot of cardamom tonic).
The beer is a natural and painful reminder of what is currently happening in all areas of our lives - a special edition of the southern Miroham "Glantz" brewery, which is dedicated to the memory of Tomer Nagar, a 21-year-old soldier from Golani's 51st Battalion, who was one of the first fighters to encounter Hamas terrorists at the Kissuf base on October 7.
Carpenter was a beer lover and flew before the draft for a trip to Ireland, where he deepened his knowledge and love.
On that black Sabbath, he fought with his friends, defended the outpost and eliminated many terrorists, until he fell moments after running out of ammunition.
What was, and what could have been, is now a symbol and memory, and a sad and moving gesture.
Erez Komarovski's Rosso hamburger, Agadir
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Agadir
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Erez Komarovsky