The secret of a good burger is in the right combination of tastes and different textures. For all its apparent simplicity, what’s easier than a cutlet in bun, there are several nuances that allow you to achieve incredible result. Of course the fried spotlight grilled juicy beef cutlet, but fully revealed to her taste homemade aioli with mustard and ketchup with chili help. Gentle and porous brioche buns perfectly absorb sauces and contrast with juicy cutlet and baked bacon. If you want to make a dish fully copyrighted, you can cook your own buns brioche.
Recipe author – Chef Chris Santos
Time: 1 hour. 45 minutes Complexity: easy Quantity: 6 hamburgers Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burgers
- 12 slices of bacon
- 110 gr. soft butter, melt
- 1.4 kg ground beef
- 3 tbsp. l paprika
- 1 tbsp. l cumin
- 6 brioche buns
- Olive oil, for lubrication
- 6 thick slices of cheese
Ketchup
- 1 tbsp. chopped shallots
- 2 cloves of garlic, chop
- 2 tbsp. l olive oil
- 2 tsp honey
- 1 tbsp. canned tomato slices
- 0.5 tbsp. corn syrup
- 0.5 tbsp. sherry vinegar
- 2 tbsp. l brown sugar
- 2 tsp chipotle pepper puree
- Vegetable broth, if necessary
Mustard aioli
- 0.5 tsp lemon juice
- 1 egg yolk
- 0.5 tbsp. canola oil
- 0.5 tbsp. olive oil
- 1 tbsp. l mustard
- 1 tsp mustard powder
- 0.5 tsp salt
Recipes with similar ingredients: ground beef, bacon, bun brioche, tomatoes, ketchup, shallots, garlic, molasses, honey, brown sugar, chipotle pepper, lemon juice, sherry vinegar, mustard powder, aioli sauce, cumin, paprika
Recipe preparation:
- Ketchup: fry in a large skillet over low heat shallots and garlic in olive oil until translucent, for about 4-6 minutes Add honey and cook another 2-3 minutes. Add tomatoes, corn syrup, vinegar, sugar and mashed pepper chipotle and leave to simmer for 30 minutes. Punch to puree in a blender or food processor if the ketchup is too much add thick vegetable broth. Salt, pepper.
- Mustard aioli: mix lemon in a food processor juice and egg yolk. With a whisk, mix the canola and olive oil and slowly pour into the combine, the mixture should thicken and turn into an emulsion. You can do without a food processor and mix everything in a bowl with a whisk. Add mustard, mustard powder and salt and mix. If you need extra salt it.
- Preheat the oven to 190 ° C. Preheat the grill to a strong heat. Spread bacon on both sides with smoked chili ketchup, put on a baking sheet and bake for 15-20 minutes, turning in the middle of cooking.
- Burgers: gently mix the butter into the minced meat along with paprika and cumin. Form 6 cutlets from minced meat and generously sprinkle salt and black pepper on both sides.
- Lubricate the brioche buns with olive oil on both sides and grill from inside to golden brown colors, 1-2 minutes. Fry the patties on the grill until medium cooked, 3-4 minutes on each side. After flipping the cutlet put a thick slice of cheese on each of them and hold the lid closed until the cheese is melted.
- Spread one part of the bun with mustard aioli and the other smoked chili ketchup. Put the patties on the buns, cheese up, and put 2 slices of bacon on top.
