Predator Burger
8 servings
35 minutes
The 'Predator' burger is a true gastronomic challenge for lovers of rich flavors. This burger embodies the best traditions of American cuisine with an exquisite attention to detail. A juicy patty made from marbled beef, caramelized onions, aromatic cheddar, and crispy bacon create a multi-layered symphony of tastes, complemented by spicy pickled ginger. Homemade mayonnaise and barbecue sauce make each bite harmonious and rich. The 'Predator' is not just a burger; it's a culinary adventure where sweetness, spiciness, and meaty juiciness perfectly combine. Ideal for connoisseurs of powerful flavor and true pleasure!
1
Whisk quail yolks with mustard, stirring continuously.
- Quail egg yolk: 4 pieces
- Mustard: 20 g
2
Pour olive oil in a thin stream and whisk until cross-like consistency.
- Olive oil: 150 ml
3
Add all remaining ingredients (sugar, 2 g of salt, lemon juice, garlic, and paprika) and mix.
- Sugar: 5 g
- Salt: 4 g
- Lemon juice: 10 ml
- Garlic: 1 clove
- Paprika: 2 g
4
Finely chop 200 g of onion, heat cane sugar in a pan until it caramelizes. Add the onion and wait until it becomes transparent.
- Red onion: 280 g
- Cane sugar: 30 g
5
Add the remaining ingredients (wine vinegar, red wine, and salt) and simmer until it reaches a jam-like consistency.
- Red wine vinegar: 20 ml
- Red wine: 50 ml
- Salt: 4 g
6
To make the cutlet, beef shoulder/picanha or other cuts with sufficient fat content (marbled) are needed.
- Burger patty: 1200 g
7
Separate the fat from the meat. Grind the meat once on a medium grate and the fat twice, then mix everything.
8
Shape a patty with a diameter of 12-15 cm and fry for 1.5-2 minutes on each side.
9
Cut the bun in half and fry it in a pan with the cut side down.
10
Spread barbecue sauce on the top part and homemade mayonnaise on the bottom.
- Barbecue sauce: 120 g
- Homemade mayonnaise: 120 g
11
Layer onion rings (10 g), the patty, caramelized onion, Cheddar cheese, tomatoes, lettuce, and ginger.
- Red onion: 280 g
- Cheddar cheese: 160 g
- Tomatoes: 160 g
- Green salad leaves: 48 g
- Pickled ginger (gari): 80 g
12
Close with the top part of the bun.