Ripper Burger
5 servings
70 minutes
Recipe author Oleg Petrichenko, chef of Cheapside burger bistro
1
Pass the meat and then beef fat once through a coarse grinder, mix the minced meat, beat it well against a hard surface, and let it rest in the refrigerator for half an hour.
- Beef: 420 g
- Beef fat: 180 g
2
For the sauce, mix the chipotle paste, mayonnaise, ketchup, and finely chopped cilantro (20 g) until smooth.
- Chipotle Pepper Paste: 30 g
- Mayonnaise: 50 g
- Ketchup: 40 g
- Fresh cilantro (coriander): 10 g
3
Melt butter and simmer potatoes in their skins for about ten minutes over medium heat. Then fry them in hot oil until lightly golden brown. After that, cut them lengthwise into quarters and fry in a spoonful of vegetable oil with a sprig of rosemary and garlic. Season with salt and pepper.
- Butter: 400 g
- Potato: 400 g
- Deep frying oil: 400 ml
- Vegetable oil: 2 tablespoons
- Fresh rosemary: 1 stem
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Form patties from minced meat using a culinary ring. Fry in a tablespoon of vegetable oil for two and a half minutes, then flip, season with salt and pepper, and place a slice of cheese on the fried side. Fry the second side for another two and a half minutes.
- Beef: 420 g
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Fol-epi cheese: 40 g
5
Cut the iceberg lettuce into four parts. Spread pepper sauce on the four quarters, then place a patty on top. On the remaining quarters, add sliced cucumbers, tomatoes, onions, and cilantro.
- Iceberg lettuce: 2 heads
- Tomatoes: 160 g
- Red onion: 40 g
- Lightly salted cucumbers: 40 g
- Fresh cilantro (coriander): 10 g