We love hamburgers, almost anyway, but if they can be grilled, with that smoky flavor much better.
We are going to present you a recipe that is from a Spanish chef, David Muñoz, he has several restaurants around the world with several Michelin stars, it is a traditional cuisine with some super modern touches and that is really worth trying, for us it is one of the best burgers we've tried and we've tried many.
The sauces surprised us because of how easy they are to make and by themselves they are delicious and you can use them in many other dishes. Making this hamburger does not need to make potatoes, salads or anything, a single hamburger is enough to leave you full.
The best burgers we've tried
- 760 g (1,68 Lb) of minced meat (beef).
- 5 eggs
- Hamburger 'bread
- 4 slices of cheddar cheese and 4 of sandwich cheese
- Soy sauce
- Sweet wine or sherry
- 2 or 3 pickles
- Chipotle chili paste (or hot sauce) - Optional
- Smoked ketchup sauce
- Olive oil
- 1 Orange
- 1 Lima
- Pepper and salt
1- Remove the meat (covered with film) 2/3 hours before so that it is tempered (important to give it the perfect touch of toasting).
2- Season the meat only with pepper and salt, the meat that only tastes like meat.
3- Shape 2 hamburgers of 190g each for each person (you can make them less thick).
Separate the whites from the 4 egg flakes (do not break).
Cover the yolks with soy sauce and pour a generous splash of Pedro Ximénez (or any other sweet wine or sherry).
Leave the yolks 1:30-2 hours at room temperature (try to make them submerge by putting something on top) Be careful that they do not break!
4- Take out the yolks and beat them vigorously with the fork.
1.- Make a mayonnaise with 1 egg and olive oil and dress with:
The juice of 1/2 orange (or tangerine)
A splash of lime (or lemon) juice
1 tablespoon (or two, to taste) chipotle chili paste (or hot sauce)
A splash of smoked ketchup sauce.
2.- Beat everything until it is homogeneous (without cutting the emulsion).
3.- Cut the pickles and chives into thin slices and add to the smoked pink sauce.
4.- Store in the fridge.
1- Break the egg whites by hand and add 1 tablespoon of water (mix).
2- With your hand, pour the white on a frying pan with very hot oil to make a shape that later does not fit into our hamburger.
3- Fry on two sides and leave on paper to absorb the excess oil.
4- Add salt to taste
1- Two options, make them on the barbecue grill or in a pan, if you do it in a pan, heat a pan very much and without oil (or with very little), fry the hamburgers for 1 min on each side.
2- Put 2 slices of cheddar cheese in one of them and 2 of sandwich cheese in the other.
3- Put them in the oven on the grill option for 1 more min at maximum power.
4- Toast the bread in the same pan or on the grill in which you made the burgers with the fat released by the meat.
1.- Smoked pink sauce on one side of the bread
2.- Hamburger meat
A layer of the sprig (fried clear)
3.- Hamburger meat
4.- A little more on edge
5.- Egg yolk sauce on the other bread
This is the result of our homemade hamburger recipe by David Muñoz. The meat is undercooked, but that is to everyone's taste.
It is great, this is a hamburger in which you are going to get your hands stained while eating. Enjoy the dripping…!
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