Aljomar Iberian Burger with Iberian Pork Feather and Secreto Cuts
Ingredients
Burger
- 100 g of iberian pork feather
- 40 g of acorn-fed iberian pork secreto
- 50 g of tapenade (it's a kind of black olive pâté originating from Provence, absolutely exquisite)
- 4 grams of garlic powder
- 4 grams of grated ginger
- 30 ml of soy
- 2 grams of paprika
- 90 ml of olive oil
Brava sauce
- 2 onions
- 4 ripe tomatoes
- 2 cayenne peppers
- Salt and pepper
- 40 g of choricero pepper
Potato chips
- 1 potato
- Salt
- Oil
Instructions
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Start by dicing the meat and marinating it for 24 hours with the other ingredients. Then drain the meat well and grind it. Make 80g patties and set them aside.
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In a frying pan, sauté the onion and add the cayenne peppers and the chorizo pulp. Let it all cook for about 20 minutes, adjust the seasoning with a little sugar (to reduce the acidity), and season to taste with salt and pepper. Blend everything with an immersion blender and keep the sauce warm.
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Using a peeler, cut thin slices of potato and fry them in plenty of hot oil for a few moments (so they don't burn) and season with salt.
Assembling the hamburger
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Sear the burger in a pan, to the consumer's taste (rare, medium or well done), place it in the hamburger bun and serve the brava sauce to taste.
Notes
Committed to this collection by the hand of Hunter.
