Beef Burger and baked potato

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  • 1 Bagel
  • 5g Mustard
  • 45g White Cabbage
  • 15g Celeriac
  • 15g Mayonnaise
  • 2ml Truffle oil
  • 2g Poppy Seeds
  • 200g Minced beef
  • 50g Onions
  • 50g Carrots
  • 20g Celery
  • 20ml Balsamic Cream
  • 2l chicken stock
  • 5g Raisins
  • 1 Tomato
  • 10g Cheddar cheese
  • 1 Pickle
  • 2 Potatoes
  • sugar
  • salt
  • thyme
  • pepper
  • 1 head of garlic

 

Cut the cabbage and the celeriac into long thin strips (having pre-washed and cleaned them).

Mix the mayonnaise with truffle oil and poppy seeds. Then, mix the chopped vegetables with the sauce.

Fry the beef until it is golden brown (no reason to worry, if the meat gets slightly burnt in a frying pan). Remove the meat from the pan. Slice up the onion, carrots and celeriac and fry them in the same pan until soft. Then add the raisins, thyme, 2 cloves of garlic, fry everything a bit more and cover with sugar. After 5 minutes, add half a cup of chicken stock, stir, add the meat. Add the remaining stock, until the meat is completely covered. Put the mixture in the oven at 180 degrees for 3 hours.

 

Then, take the dish out. Remove the meat, and break down what’s left in the pan in a blender and add the balsamic cream. Tear the meat into small pieces along fiber then add the sauce to the meat.

Slice the bagel in half. Spread mustard over the top half, the cabbage-sauce goes on the bottom one with 2 tomato slices and 3 thin pickle slices. Put the meat on top of the vegetables then put a slice of cheddar and cover with the top half of the bun.

Pour oil over the potatoes place in a baking tray, put in the oven at 180 degrees and cook for 30 minutes. Remove, cut into slices and fry it in a pan with a mixture of vegetable and olive oil.

Put burger and potatoes on a plate.

The dish is ready.

 

Recipe: Uilliam Lamberti and Mihail Geraschenko.

Tags: meat

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