Kobe Beef Cheeseburger with Baked Potato
2 servings
35 minutes
A cheeseburger with Kobe beef and baked potatoes is a true delight for gourmets. The classic American cuisine reaches a new level thanks to premium Kobe beef, known for its tenderness and rich flavor. Suluguni adds a spicy stretchiness, while bacon provides a crispy salty note. Baked potatoes become the perfect side dish, complementing the rich taste of the burger. A special touch is the aromatic sauce with hints of garlic and khmeli-suneli, which enhances the freshness of the vegetables and gives balance to the dish. This burger is not just a quick snack but a gastronomic journey into a world of juicy textures and harmonious flavors.
1
Take the cutlet out of the fridge and let it sit at room temperature for 15 minutes; peel and slice the onion into feathers, dice half the cucumber, slice the other half into rings, and slice the tomatoes. Peel and mash the garlic into a paste.
- White onion: 50 g
- Cucumbers: 30 g
- Garlic: 1 clove
- Tomatoes: 100 g
2
Cut the potatoes into wedges, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 220 degrees for 20 minutes.
- Potato: 280 g
- Olive oil: 80 ml
3
For the sauce, mix sour cream, garlic, khmeli-suneli, diced cucumber, add salt and pepper, mix and refrigerate for 15 minutes; grate the cheese on a coarse grater.
- Sour cream: 90 g
- Garlic: 1 clove
- Khmeli-suneli: 1 g
- Cucumbers: 30 g
- Suluguni cheese: 80 g
4
Fry the bacon on high heat for 1 minute on each side, transfer to a paper towel; in the same pan, fry the onion for 30 seconds until it colors but remains half-raw, transfer to a plate.
- Smoked brisket: 60 g
- White onion: 50 g
5
Brush the bun with olive oil on the cut sides and grill in a skillet over medium heat; grill the patty for 1.5 minutes on each side, generously peppering when flipping.
- Olive oil: 80 ml
- Burger patty: 2 pieces
6
Spread sauce on the bun, place a lettuce leaf, the patty, sprinkle half of the cheese, put it in the microwave for 10 seconds, add bacon, onion, tomato, cucumbers, and tarragon leaves; spread a little sauce on the top bun.
- Hamburger bun: 2 pieces
- Sour cream: 90 g
- Iceberg lettuce: 35 g
- Suluguni cheese: 80 g
- Smoked brisket: 60 g
- White onion: 50 g
- Tomatoes: 100 g
- Cucumbers: 30 g
- Tarragon: 3 g
7
Join the 2 parts of the burger, serve with fries and ketchup.
- Ketchup: 60 g
- Potato: 280 g