BDP Burger

BDP Burger started in 2018 in Coslada, a town on the eastern edge of Madrid, under Pedro Francés. From the beginning it did something unusual for a Spanish burger joint: it set up its own cattle herd and works with local producers, so it controls where its beef comes from. The restaurants celebrate the idea with giant pop-art cow sculptures.

The brand grew across the Madrid region and now runs two lines: BDP Burger, with thick patties, and BDP Smash, with thin double patties. In 2026 the international ranking The World’s Best Burgers placed it 21st in the world, praising the thick-patty burgers above all and recommending them cooked medium-rare.

The thick patties weigh 180 grams and are made from beef dry-aged for 45 days in the restaurant’s own chambers, with 30% of the blend coming from the prized chuletón rib steak; the smash patties use Avileña beef from Ávila. The same aged rib steaks are sold whole on the menu, and the bones go into the croquettes.

Several restaurants in the Madrid region, starting in Coslada.

• Patty & Bun (United Kingdom, since 2012). The London burger joint that names its burgers after TV characters and soul singers. Also built on beef, bacon, cooked onions and cheese.
• Sunset Boulevard (Denmark, since 1996). Denmark’s biggest home-grown fast-food chain: a sandwich shop from Odense that became a burger chain with a béarnaise habit. Also built on beef, bacon, cooked onions and cheese.
• Byron (United Kingdom, since 2007). The London chain that led Britain’s gourmet burger boom, then shrank back to a handful of restaurants. Also built on beef, bacon, heat and cheese.
• Hundred Burgers (Spain, since 2020). The Spanish burger bar voted best in the world three years running, from two friends who ate their way around the planet. Also built on beef, bacon, cooked onions and cheese.