22 Dec 5th-Dec 11th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Nice Buns Bakery who crafts the bread with Hayden Flour Mills local white wheat. The beef comes from AZ Grass Fed and is sourced at Underbelly Meat Co. and ground by hand. Veggies are sourced at the Uptown Farmers Market. Even the beef tallow, which is used to triple-fry the hand- cut French fries, is locally sourced. “I know that customers love the care that we put into it. I want them to have the best burger of their life. That’s what we are going for,” Rivera says. ‘The buzz is strong, but the burgers are stronger’ With all the preparation and work that goes into a burger that meets Rivera’s exacting standards, La Hamburguesa began with limited hours. As the truck’s popularity has grown, Rivera has perfected his approach and expanded his service. He’s now open Wednesday to Sunday from 5 p.m. until he sells out. That seems to be happening earlier each week, Rivera says. “I’ve got people coming two hours to get here and get this burger. Another guy comes in from Ahwatukee every week, he messages me when he is on his way. These guys are committed,” Rivera says. “The buzz is strong, but the burgers are stronger.” Rivera offers two mainstays on the menu. The Signature is his take on the traditional smash burger with grilled onions, secret sauce, homemade pickles and American cheese. The whole thing comes together in a made-from-scratch beef fever dream — the textures of the crispy patty, crunchy homemade pickles (which might be Rivera’s secret weapon) and pillowy milk bun, with just enough zing from the sauce to put it over the top. It is an incredible burger, full stop. Another featured burger is The Mexican, which includes ancho Chile, jala- peno, pepper jack cheese and grilled onion. The Chile and pepper jack give a bit of an elevated Mexican Philly Cheese Steak feel with a perfect balance of heat, cheese, crisp beef and onion. Both burgers are best enjoyed with the crisp, rich beef tallow fries. On occasion, Rivera features specials such as a Japanese-style fried chicken sandwich and a birria burger with Oaxaca cheese, homemade birria, cilantro mayo, chopped onions and a side of consomme. A full-circle journey La Hamburguesa is a family affair. Rivera’s wife and brother pitch in, and his father continues to offer encouragement and guidance. Locals call his burgers casera, or homemade. Rivera is proud that his Mexican heritage is reflected and that his truck is seen as something better than a typical burger joint. “To me, as a Mexican American, that term is endearing, because they will say it as a compliment. Better than the burger you get at a restaurant. This is food from a family member or friend. To me, there is so much appreciation for Mexican culture and food in this area, so I want to make sure I represent that in what I do,” Rivera says. Between boxing and working hard in the truck, Rivera seems to be drawn to physical and intense professions. Success at either endeavor all comes down to dedi- cation, he says. “What I learned in boxing, I try to correlate it to cooking. Attention to detail and hard work. Boxing is harder than cooking all day. It’s way more fun making food for people than getting punched in the face,” Rivera laughs. Rivera has a lot to celebrate. He’s recently married, and he and his wife have welcomed a baby girl. He sees his own legacy in the timing. When Rivera was little, his dad was just starting out. Now he is a father with a child and a food truck of his own, mere blocks from where his dad began his journey. “It may just be a burger, but it’s food that’s striving for perfection. I know I’m not going to get there, no one ever does, right? But if I can get close, then I’m going to try my hardest to get to perfect,” Rivera says. “In that way, it’s a burger, but it’s not just a burger. It’s way more than that.” Given the following he is gaining from this from-scratch approach, he isn’t wrong. La Hamburguesa 3555 W. McDowell Road After two years of full-time training Hernan-Zeal Rivera became a professional boxer. (Photo by Anthony Vincenzo Cavele) From Boxing to Burgers from p 21
