Smoke Burger
1 serving
30 minutes
The Smoke Burger is a true embodiment of the taste of fire and smoke. Its history begins in grilling traditions, where meat is enriched with the aroma of open flames. The star of this burger is a juicy patty made from a blend of beef chuck and ribeye, grilled and generously brushed with butter for rich flavor. Mushroom sauce adds tenderness and depth, while crispy bacon brings salty notes. The bun, glazed with unagi sauce and topped with tuna flakes, provides unique texture and a finishing touch. This burger is perfect for lovers of rich, smoky flavors and will be the star of any dinner.
1
Finely chop the meat, add salt, pepper, soy sauce, and mix. Form a patty.
- Beef chuck (shoulder): 60 g
- Beef ribeye: 40 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 5 ml
2
Make mushroom sauce. Wash, clean, and slice the mushrooms, then place them in a small pan. Add salt, pepper, flour, and milk. Stir constantly until the sauce thickens.
- Button mushrooms: 20 g
- Porcini mushrooms: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 0.5 teaspoon
- Milk: 15 ml
3
Fry the cutlet over an open fire on the grill until cooked. While the cutlet is frying, it should be constantly brushed with butter. When the oil hits the fire, it will produce smoke that will infuse the cutlet with its aroma. Nearby, fry thin slices of bacon on the grill.
- Butter: to taste
- Bacon: 30 g
4
Cut the bun in half, spread barbecue sauce on the edges. Place a patty, warm mushroom sauce, and bacon slices on the bottom half of the bun. Cover with the top half of the bun, spread unagi sauce on top, and sprinkle with tuna flakes.
- Barbecue sauce: 20 g
- Bread roll (bun): 1 piece
- Bonito flakes (katsuobushi): 2 g
- Unagi (eel) sauce: to taste
5
Send the burger to the oven with the top grill mode on, so the unagi sauce forms a glaze on the bun. Serve immediately.
