Burger
American Burger have become famous in Germany during the last 5 years. There Burger competitions and some of the more younger spots in town having it on their menu card. True, everyone is trying to make their burger somehow special, but on the end, it appears, altogether it's just a run up to make the best American burger copy. They all good and quality products, but my finding, there is rather less creativity involved, and it apparently going your own way, away for the best copy of the American burger, is consitered a sacrilege. As said, there are all high quality variations but on the end, they all comparable in taste.
So here is a Burger I summon my experimenting i had prusued for some time now, to step outside the mean stream of burger cooking, adding more flavor and juiciness to it. Actually simple, but topping by far the most I had in places her in town, acclaimed as “the” burger spot. What always is really an easy challenge.
Ingredients
230g fresh minced Beef
Garlic
Pickled mustard seeds
s/p
Topping:
Tomato
White Onions
Yellow sweet pepper
Salad
Porcini
s/p
Fine chopped mixed topping:
Plumb cherry tomatoes
Piri piri chilis
Flat parsley
Sweet yellow pepper
Olive oil
Citric acid
s/p
Sauce:
Tomato ketchup
Chili paste
Sushi vinegar
Citric acid
Red paprika powder
Preparation
Final:
Finished mixed toppings
Sauce
Butter seared porcini
I didn’t bake the buns, but rather relayed on some nice sesame buns for my baker shop, gilled with some Butter to color and crispiness on the edges.
About 10 g of the mixed herbs and vegetables were added to the minced beef with one garlic clove to give it a fresh flavored.
Beef patty SV at 57° C for 40 min. Medium pan seared in Sunflower oil, It’s raining so I did not fired up the grill.
Spicy but in no way hot, the citrus acid developed a nice freshness in the meat and sauce. Balance combination, I could easily could have handled one more, what I relay on the rather sweet sushi vinegar and the pickled mustard seeds.
Red wine goes well with it
