PCH

PCH is a signature burger originally developed at 100 Burgers in València, Spain, as noted by food critic Francesco Zini. The name is widely believed to stand for "Pollo, Cheddar y Huevo" (Chicken, Cheddar and Egg), though the exact recipe remains a closely guarded secret of the venue. Key ingredients typically include a grilled chicken patty, melted cheddar cheese, a fried egg, and a proprietary sauce, all sandwiched in a lightly toasted brioche bun. What distinguishes a great version of the PCH is the balance of textures: the crispness of the chicken’s exterior against the soft bun, the oozing yolk from the egg, and the sharp creaminess of the cheddar. The sauce must complement without overpowering the components. While the PCH is most closely associated with 100 Burgers, regional variations have emerged across Spain, with some restaurants substituting the chicken for pork or adding Spanish chorizo for a local twist. In Valencia itself, a version with piquillo peppers and a drizzle of allioli pays homage to the region’s culinary traditions. The dish has gained a cult following online, with fans debating the ideal doneness of the egg and the proper ratio of cheese to meat. Despite its relatively recent invention, the PCH is now considered a modern classic in Spain’s gourmet burger scene, particularly among those who appreciate bold, ingredient-forward compositions.