Nutria Burger
4 servings
30 minutes
Nutria burger is a gastronomic journey that combines European culinary traditions with an unusual ingredient. Nutria, valued for its juiciness and delicate flavor, transforms into a flavorful patty with a crispy crust. Its meat, reminiscent of rabbit, features a slight sweetness and silky texture. The steamed buns are airy and soft, making them the perfect complement to the rich taste of the patty. The Caesar sauce with anchovies and parmesan adds spicy notes, while fresh iceberg lettuce and pickles complete the composition with crunchy freshness. This burger is not just a dish but a true culinary find that surprises and inspires experimentation with flavors by blending classic elements with originality.
1
Thoroughly wash the nutria meat. Using a sharp knife, remove the flesh by following the contours of the bones, as you would with a rabbit or chicken.
- Nutria: 1 piece
2
Put the meat in the freezer for 15-20 minutes until it is 'icy', so the minced meat will have a better consistency.
3
Grind the nutria meat once, season with salt and pepper. Form patties weighing about 200 grams and place them in the refrigerator.
- Salt: to taste
- Sea salt: 20 g
- Nutria: 1 piece
4
Prepare steamed buns: mix all dry ingredients and add liquid ones (at room temperature). Knead the dough until it becomes elastic and does not stick to the working surface.
- Wheat flour: 525 g
- Sugar: 30 g
- Dry yeast: 30 g
- Full-fat milk: 50 ml
- Baking powder: 10 g
- Sea salt: 20 g
5
Put the dough in the refrigerator for 24 hours. Then, shape 70 g buns from the cold dough and let them rise in a warm place until they triple in size. Bake in steam at 100 degrees for 25 minutes.
- Wheat flour: 525 g
6
Prepare classic Caesar sauce: mash anchovies, capers, garlic (10 g), and cheese in a mortar with olive oil. Whisk yolks with the anchovy and mustard mixture. While stirring, gradually add vegetable oil (300 ml). Finally, add salt and lemon juice.
- Anchovies: 30 g
- Capers: 30 g
- Garlic: 25 g
- Parmesan cheese: 30 g
- Olive oil: 100 ml
- Egg yolk: 2 pieces
- Dijon mustard: 20 g
- Vegetable oil: 325 ml
- Salt: to taste
- Lemon: 1 piece
7
Preheat the grill or skillet to 200-250 degrees and fry the nutria patties on both sides for 2 minutes; they should be covered with a crispy 'caramel' crust, and the meat inside should be pink and juicy (some would call this medium well).
8
Cut the bun in half and spread a little Caesar sauce on both sides, place the patty, then add a leaf of iceberg lettuce and several slices of freshly salted cucumber on top.