We particularly love this smashed burger recipe because, in its simplicity, it is the perfect burger: very soft bread, double hamburger, double slice of cheddar, ketchup, mayonnaise and sweet and sour onions. And together we also tried to make perfect French fries: the road to perfection is still long.
Our steel kitchen is from LGTEK: www.lgtek.it/
Our house was designed by the ATOMAA studio: atomaa.eu
The recipe for the homemade SMASHED BURGER:
Ingredients:
- buns (buy them from a good guy, it's a pain to make them)
- 1 kg of minced beef
- 1 teaspoon of mustard
- 1 teaspoon of 'nduja
- cheddar
- mayonnaise and ketchup
- potatoes
- red onions
- 1 clove of garlic
- 1 bay leaf
- 1 teaspoon of peppercorns
- 500 ml of vinegar
- 1 teaspoon of salt
- 1 teaspoon of sugar
For the pickled onions:
Peel and finely cut the onions and place them in a glass jar. Boil the vinegar and water in a saucepan (2 parts vinegar vs 1 part water), together with sugar, salt, bay leaf, pepper, and garlic. Once it boils, pour everything into the jar containing the onions.
Close, let cool and then leave to rest in the fridge for at least a couple of hours, preferably overnight.
For the fried potatoes:
Peel the potatoes and cut them into sticks 7 cm long and 1 cm wide (pont neuf cut). Rinse them several times under cold water to remove the starch. Boil them in salted water for about 10 minutes, then leave to cool.
Do a first frying at a temperature of 130°C for 5 minutes, and then let it cool again, before moving on to the third phase, a second frying, this time at 180°C for 7 minutes.
For the sandwich:
Mix the mayonnaise and ketchup for the pink sauce and cut some slices of cheddar. Add a teaspoon of mustard and one of 'nduja to the ground beef and mix well. Make balls of around 80-90 grams (if you intend to make a double burger), or 100 grams if it is a single burger. Plane your balls to create very thin patties (they will shrink during cooking).
Put a pan on the heat with a drizzle of oil, and when the temperature is up, add the meat. Don't turn it immediately if you want the Maillard reaction to occur. When you flip the burger, season it with salt and pepper (or your favorite spices) on the already cooked side and add a slice of cheddar on top, then cover with a lid to allow the cheddar to melt. In the meantime, toast the two halves of the bun and spread the pink sauce on the lower part. Place the first hamburger on the lower part of the bun, and (if you want) prepare the second with the same procedure. Add the pickled onions as a final element and close with the other half of the bun.
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