Make a hearty, juicy burger that combines the tastes of different appetizers and dishes of German cuisine: pork sausages bratwurst, pickles, beer and complements everything with its unique taste notes of pretzel. The cutlet for this burger is prepared from a mixture of ground beef and minced meat from raw sausages bratvurst. Grill it and serve on a pretzel bun smeared with aioli sauce with a rich beer flavored, along with pickled red onions and fried religion on grilled corn and pepper blanched. A great addition to the burger. there will be a glass of cold beer.
Recipe by Joanne Hoff
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Time: 1 hour. Difficulty: medium Amount: 4 hamburger In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burgers
- 350 gr minced meat from the cervical-scapular part of beef
- 350 gr raw sausage bratwurst, shell remove
- 2 tsp coriander seed
- 1 tsp mustard seed
- 1/4 tsp ground chili de arbola, or cayenne pepper
- Vegetable oil to grease
- 4 slices of hot cheddar
- 4 pretzel buns cut horizontally in half
Beer aioli
- 1 bottle of 0.33 liters stout, room temperature
- 0.5 tbsp. honey
- 1/4 Art. dark brown sugar
- 1 dried pepper ancho, cut the stem
- 1/3 Art. dried cherries or cranberries
- 1/4 Art. mayonnaise
Pickled Red Onions
- 1 and 1/4 Art. malt vinegar
- 1 tbsp. l dark brown sugar
- 1 medium red onion, cut in half and thinly chopped
Corn Relish
- 1 corncob peeled off leaves
- 1 pepper blanched
- Extra-virgin olive oil to lubricate
- 1 small tomato, peeled and chopped
- 1 tbsp. l chopped fresh cilantro
Recipes with similar ingredients: ground beef, buns for hamburger, blanched pepper, pepper ancho, corn, tomatoes, cherry dried, cranberries, dark beer, aioli sauce, mustard seed, coriander, relish vegetable
Recipe preparation:
- Make a beer aioli: mix in a small saucepan stout, honey, brown sugar, chili anchovies and dried cherries and bring to a boil. Reduce heat and simmer until liquid evaporates until volume of about 3/4 tbsp., about 15 minutes. Strain in a bowl, cherries set aside. Let cool, then mix 1/4 tbsp. liquids with mayonnaise and refrigerate until ready to use. The remaining do not pour the mixture; This is a great glaze for grilled meat.
- Pickle red onions: mix in a small saucepan vinegar, brown sugar and 1 tsp. salt, bring to a boil, then let cool for 10 minutes. Put the red onions in a small bowl and pour in vinegar mixture; cover and refrigerate at least 30 minutes and up to 2 hours.
- Cook the corn relish in the meantime: heat it up grill to moderate heat. Grease the corn and blanched olive oil; fry periodically turning until charred marks. Cut corn kernels from the cob; blanched clean from seed and chop. Combine corn, blanched, tomatoes and cilantro; salt and pepper to taste.
- Cook cutlets: in a dry frying pan over medium heat toast coriander and mustard seeds for about 3 minutes. Grind seeds in a spice mill or with a mortar and pestle and mix them with ground chili, 1 tsp. salt and 0.5 tsp black pepper. Slice the deferred beer aioli cherries. Mix in large bowl with beef and sausage forcemeat with 1 tbsp. l spice mixtures and cherries. Form 4 cutlets 2 cm thick. Lubricate the cutlets vegetable oil. Sprinkle on both sides of the remaining seasoning.
- Grill the meatballs until they are browned for 3-4 minutes. Turn over and fry for about 4 minutes for medium-high frying. From above put a slice of cheese, cover and fry until cheese will melt, about 1 minute. Spread beer aioli on top and lower half buns. Put on the bottom of the cutlet, corn relish and pickled red onions.
