INGREDIENTS
- Hamburger:
- – 1 okay roast-beef handed 2 instances per mincer.
- – 150 g of marrow.
- – Spiced salt (entrefina, pepper, nutmeg, garlic powder).
- Argentina:
- – Machine-cut provoleta, skinny (3 mm thick).
- – Skinny slices of tomato.
- – Nasturtium lettuce.
- – Chimichurri + Creole minimize brunoise.
- – Mayonnaise.
- – Basic mustard.
- – Smoked bacon in skinny slices.
- – Candy and bitter cucumbers in skinny wheels.
- France:
- – Brie.
- – Caramelized onion.
- – Grasp.
- – Dijon mustard.
- – Tartar sauce.
- Morocco:
- – Pure yogurt + grated garlic + black pepper + olive oil.
- – Chermoula sauce (course of 2 handfuls of cilantro with half a small white onion, a handful of mint, a contact of cumin, a contact of ginger, a handful of parsley, 1 inexperienced chili if doable, cayenne pepper, salt and additional virgin olive oil) .
- – Roasted onion in wheels.
- – Roasted pink bell pepper.
- Croatia:
- – Ajvar Sauce (course of 3 roasted pink peppers + 2 roasted eggplants with out pores and skin + 1 to 2 cloves of garlic + black pepper, salt + 4 or 5 tablespoons of vinegar =.
- – White onion in skinny rings.
- – Parsley.
- – Feta sort cheese.
- Extras:
- – 50 g of glazed onion.
- – 4 items of cheddar cheese.
- – 2 leaves of Creole lettuce.
- – 1 egg.
- – 2 tbsp mayonnaise.
- – French fries.
- – Ketchup.
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PROCEDURE:
For the burgers:
1. Depart the meat in water for twenty-four hours within the fridge.
2. Then freeze for 1 hour earlier than reducing into 1/2 cm x 1/2 cm cubes.
3. Then make the combination virtually with out kneading. Assemble 1 cm thick burgers. 8 in complete.
4. Cook dinner on the similar time on a griddle. There are 2 per bread.
