INGREDIENTS
- 1 kg pork ribs (deboned)
- 15 g sea salt
- 2 g pepper
- 1 full tsp Mixture of oregano-thyme-savory in equal amounts
- 15 g corn flour
- 10 g regilait milk powder
- 3 g guar gum
- 1 level tbsp mild mustard
- 1 level tbsp mayonnaise
- 1 corn pita bread, lightly grilled
For the sauce (option 1):
- 3 red long sweet peppers (jar)
- 1 full tbsp grated parmesan
- Process them with an immersion blender
For the sauce (option 2):
- 200 g mayonnaise
- 1 full tbsp barbecue sauce of your choice
- Greek smoked soft cheese
For the salad:
- Finely chopped white and red cabbage mixed
- Finely chopped fresh onion (only the white part)
- Some chopped dill
PREPARATION
Grill the corn pita bread lightly and leave it to cool down. Mince the meat by passing it through a wide sieve on the mincing machine. Make sure that the meat is very cold when you mince it (at ~0°C). Along with the mince, cut the pita bread in the mincing machine. For better distribution, cut the meat and the pita into small pieces and mix them before mincing.
Powder the spices in a mortar. Add them gradually to the mince while mixing. Continue with the rest of the ingredients, by adding and mixing alternately.
COOKED ON amber.q B
COOKING
Inside your charcoal case, pile up the charcoals and place the kindling on top. The charcoals light upside down with no smoke. When the charcoals are fully lit, spread them. Throw charcoal ashes if they emit strong heat. Grill over medium heat. After the last flipping of the burger patties, place the slice of cheese on top and grill the buns only on one side.
Stack your burger in this order: Bun, a little mild mustard, sweet pepper sauce, patty, cheese, pepper sauce again, cabbage salad, pepper sauce again, bun
Happy Grilling, everyone!
