INGREDIENTS
- 1 kg beef brisket
- 150 g beef fat
- 1 egg yolk
- 100 g sauteed onion, pulped
- 10 ml white vinegar
- 20 ml soy sauce (salty)
- 15 g salt
- 3 g mixed peppers (black-white-green)
- 3 g granulated garlic
- 3 g guar gum
- 3 g organic soy protein
- 25 g rusk crumbs
For the tomato sauce:
- 1 tomato concasse
- 300 g ripe tomatoes cut in 4
- 2 small onions cut in 4
- 2 cloves of garlic cut in 4
- ½ green bell pepper in stripes
- 1 g black pepper
- 1 g allspice
- 1 pinch of dry basil
- 10 g salt
- 1 tsp cane sugar
- 50 ml extra virgin olive oil
- 2 large slices of eggplant, roasted, cut into small cubes
- 2 large slices of zucchini, roasted, cut into small cubes
- 2 large Pleurotus mushrooms, cut into small pieces
For the radish sauce:
- 150 g radish with the peel
- 1 tsp balsamic vinegar
- Some salt
- 30 ml extra virgin olive oil
For the stacking:
- Smoked metsovone cheese slices
- Bacon rounds
- Brioche buns
- Thin slices of cucumber
- Onion rings
- Some chopped dill
PREPARATION
Mince the meat and fat by passing it through wide holes in your mincer. Make sure that your mince is very cold, -4°C to 0°C is ideal. Knead the mince by adding first all the liquid ingredients to provide some moisture. Then add the spices gradually after you have prepared them in your mortar. Knead and add alternately. Knead by folding the mince. Lastly, add the rest of the ingredients and knead again. Put as many rusk crumbs as needed so your mince is not very thin. Keep in the fridge for up to 2 hours.
Prepare your sauce. It can be done the previous day. Put all the ingredients except for the eggplants, the zucchini, and the Pleurotus mushrooms. Grill these on charcoals or on the grill mode in your electric oven. Cook the sauce without adding any water, only with its juices. Cook either inside your oven or on a very small stove over minimum heat. Leave it to slow cook until all the ingredients have melted and it is left with the oil. Leave it to cool down and pulp it with a blender. Then add the roasted vegetables cut into small cubes. Keep in the fridge for up to 3 days. For the radish sauce, chop the radish and add the rest of the ingredients. Pulp it using an immersion blender. Keep it in the fridge as well for up to 3 days.
COOKED ON amber.q B
COOKING
Inside the charcoal case of your barbecue, pile up the charcoals alongside. Put the kindling on top and light it. The charcoals light upside down, from top to bottom. Easily, quickly, and without smoke. When the charcoals are fully lit, spread them. Grill over medium heat. If the charcoals emit strong heat, throw charcoal ashes to reduce it. Grill your patties well on both sides until the internal temperature is at 60°C. Right after the last flipping, put a slice of cheese on top and grill the bacon rounds on the side. Place the already-cooked bacon rounds on top of the cheese. Grill the buns, too, only on the inner side.
Stack your burger in this order: Bun, some tomato sauce, patty with cheese and bacon, tomato slice, radish sauce, very thin slices of cucumber, onion rings, a pinch of dill, a little tomato sauce, bun
Enjoy your burgers with your company and serve them with a cold beer.
Happy Grilling, everyone!
