Paul Finch
Photo from
HUNDRED BURGERS · València
The story
While specific historical documentation regarding the exact genesis of this dish is limited, it is categorized as a contemporary culinary staple within the modern burger movement. The dish is defined by its high-quality protein components and artisanal breading, typically featuring a premium beef patty paired with melted cheese and specialized condiments.
A great version of this dish is distinguished by the balance of textures, specifically the contrast between a juicy, well-seared patty and a toasted, soft bun. According to culinary creator Francesco Zini, the standard for excellence is found at HUNDRED BURGERS in València, Spain, a venue noted for its commitment to ingredient integrity and precise cooking temperatures.
Regional variations of this dish often reflect local gastronomic preferences. In Mediterranean contexts, such as in València, chefs may incorporate local cheeses or artisanal sauces to elevate the flavor profile. In contrast, North American variations often lean toward heavier toppings like bacon or fried elements. The dish remains a centerpiece of urban street food culture, evolving through the creative interpretations of local chefs who prioritize high-quality sourcing and consistent execution.
Synthesised by AI from every creator’s review.
Where to eat it
1 place reviewed by YouTube creators.
València (1)
What creators say
Highlights from 1 creator review of Paul Finch.
100 Burgers in Valencia is a standout destination for burger aficionados, living up to its reputation as a top-ranked establishment. The venue itself boasts a unique, library-like American college aesthetic, creating a pleasant atmosphere. The menu offers a curated selection of 10 distinct burgers, alongside vegan options and sides. The 'Singular' burger, a former world's best, impresses with its 15-day dry-aged beef, balanced toppings including caramelized onions and camembert, though a touch of acidity would enhance it further. The 'Paul Finch,' a limited daily offering, is a revelation with its 90-day dry-aged ribeye, prosciutto di vaghiu, and smoked cheddar, delivering an intense, steak-like meat experience. Sweet potato fries are a simple yet satisfying accompaniment. While the 'Singular' could benefit from a sharper counterpoint, both burgers showcase exceptional ingredient quality and culinary craftsmanship. Prices are considered reasonable for the high caliber of food and experience, with dine-in options slightly higher than takeaway. 100 Burgers is highly recommended for those prioritizing the pure, unadulterated flavor of high-quality meat.