{"id":14363,"date":"2026-10-30T12:22:10","date_gmt":"2026-10-30T10:22:10","guid":{"rendered":"https:\/\/theblackturtle.es\/jornadas-de-la-burger-2026"},"modified":"2026-11-06T17:31:23","modified_gmt":"2026-11-06T15:31:23","slug":"burger-days-2026","status":"publish","type":"page","link":"https:\/\/theblackturtle.es\/en\/burger-days-2026","title":{"rendered":"Burger Days 2026"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"logo-black-turtle-horizontal\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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x<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"logo-belua\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tMenu<\/a> Reservations<\/a>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tBook my spot<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tView menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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25\/11\/2026<\/strong> \u00b7 20:30h<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\tThe experience\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Two ways of understanding the burger<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A shared passion for the product<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tThis year, the Burger Days return to The Black Turtle hand in hand with Belu\u00e1.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A gathering where we share knowledge, techniques and our way of understanding the burger to shape a unique gastronomic experience.<\/p>

A menu designed especially for the occasion, with two burgers that reflect the personality of The Black Turtle and Belu\u00e1. Two proposals where product selection, technique and balance of flavors are the true protagonists.<\/p>

Because when two kitchens meet, it’s not about proving who makes the best burger, but about discovering how far a good burger can go.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\tThe menu\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Evening menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Black Turtle \u00d7 Belu\u00e1 \u00b7 November 25, 2026<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"g-tartar\"<\/figure><\/div>
\"g-tuetanox\"<\/figure><\/div>
\"g-croquetas\"<\/figure><\/div>
\"g-burger-cecina\"<\/figure><\/div>
\"g-brioche\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tStarters\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Old cow sirloin steak tartare<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOld cow sirloin aged between 90 and 120 days, knife-chopped and served with mild pickles that respect and enhance the nuances of the aged meat. Served with guti\u00e1 bread.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mini brioche of slow-smoked beef picanha<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tPotato brioche filled with beef picanha, cold-smoked for 4 hours with a selection of woods and cooked at low temperature for 14 hours in its own juices. Shredded and served with an intense demi-glace made from the reduction of its juices, homemade bemmi sauce and pickled onion.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Creamy beef rib croquette<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCroquette made with meat from cow and beef ribs, smoked and cooked at low temperature on the bone to enhance its flavor and make the most of the intensity of the bone marrow. Creamy inside and with a crispy panko coating, served with a demi-glace made from the reduction of its own juices.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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mains<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tuetanox Burger<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBrioche bun made with beef fat, meat from premium cuts of Galician beef over 6 years of age, bone marrow jam made with pure Valencian honey and chicharrones. Served with Bacon Jump sauce, made from the reduction of the juices of naturally smoked bacon, emulsified with mild mayonnaise and smoked meat demi-glace. Topped with Iberian pork jowl cooked at low temperature.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Luxuria Burger<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBrioche bun made with beef fat, meat from premium cuts of Galician beef over 6 years of age, esmollat of old cow picanha aged between 90 and 120 days, beef cecina, Emmy sauce, pickled onion, hoisin sauce and smoked Monterey Jack cheese.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBoth burgers will be served with natural fries and sweet potato fries.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tWine pairing\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCasa Castillo \u00b7 D.O. Jumilla\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Las Gravas 2023<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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97 points Robert Parker<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tMade with Monastrell and Garnacha from vineyards with stony soils. A Mediterranean red wine that stands out for its elegance, freshness and marked minerality. With fine tannins and a long finish, it reflects the personality and authenticity of the Jumilla terroir.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Casa Castillo Pie Franco 2023<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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99 puntos Robert Parker<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tMade with Monastrell from old vines planted in 1941 on own roots in the La Solana plot, Jumilla. One of the great benchmarks among Spain’s finest wines, recognized for its extraordinary finesse, depth and elegance. A wine of very limited production, with organic farming.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tDessert\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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White chocolate and lime panna cotta<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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79 \u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tper person \u00b7 VAT included\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tBook my spot<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBooking deadline: 20\/11\/26\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tReservation and cancellation policy\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Changes and cancellations (general terms): You may change the date or cancel your reservation up to 72 hours in advance. After that deadline, the payment is non-refundable.<\/p>\n

Diner or menu adjustments: any change must be communicated to marketing@tagustao.com at least 48 hours in advance. Changes are subject to availability.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"logo-black-turtle-horizontal\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Black Turtle<\/a> Restaurante Belu\u00e1<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

x Menu Reservations Book my spot View menu 25\/11\/2026 \u00b7 20:30h The experience Two ways of understanding the burger A shared passion for the product This year, the Burger Days return to The Black Turtle hand in hand with Belu\u00e1. A gathering where we share knowledge, techniques and our way of understanding the burger to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_canvas","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-14363","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nBurger Days 2026 - The Black Turtle<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theblackturtle.es\/en\/burger-days-2026\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Burger Days 2026 - The Black Turtle\" \/>\n<meta property=\"og:description\" content=\"x Menu Reservations Book my spot View menu 25\/11\/2026 \u00b7 20:30h The experience Two ways of understanding the burger A shared passion for the product This year, the Burger Days return to The Black Turtle hand in hand with Belu\u00e1. 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