Popeye Burger
4 servings
60 minutes
The burger is named after the sailor Popeye, the biggest consumer of spinach in the world, although there is much less spinach here than kohlrabi. Little is known about Popeye's relationship with her. Recipe author Oleg Petrichenko, chef of the burger bistro Cheapside
1
Pass the beef once through a coarse meat grinder, and do the same with the fat. Mix the minced meat and beat it well to aerate. Let it rest in the refrigerator for half an hour.
- Beef: 280 g
- Beef tallow: 120 g
2
Cut the kohlrabi into thin strips. For the dressing, mix olive oil, chopped wasabi shoots, lime juice, and mirin.
- Kohlrabi: 250 g
- Extra virgin olive oil: 50 ml
- Wasabi stems/shoots: 40 g
- Lime juice: 30 ml
- Mirin: 20 ml
3
Form patties from minced meat using a culinary ring. Fry in vegetable oil for two and a half minutes on one side, then flip, season with salt and pepper — and keep on the heat for another two and a half minutes. (This will result in medium doneness; for medium rare, a couple of minutes on each side is enough.)
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Cut the buns in half. On the bottom halves, place spinach, then patties, add kohlrabi and wasabi dressing - and cover with the top halves of the buns.
- Baby spinach: 40 g
- Kohlrabi: 250 g
- Hamburger bun: 4 pieces
