Ingredients:
Click on the ingredient to try it
- artisanal beef patty ANGUS 180 g
- onion rings with beer pasta AVIKO
- hamburger bun double 150 g
- sliced red cheddar cheese
- Bacon Sliced Premium Dévay
- French fries bistro style McCain
- smoked paprika KOTÁNYI
- mayonnaise
- purple onion
- onions
- cherry picking
- salt
- freshly ground pepper
- frying oil ROMI blue
Preparation:
First, make the sauce by adding chopped cucumbers and red onion to the mayonnaise, sprinkle with smoked paprika powder and mix well.
Thinly slice the cabbage and onion, mix with a minimum of mayonnaise. It's similar to a coleslaw salad, which would require grated carrots and salting and pressing, but we really want it to give our sandwich a crunchy freshness here, so we'll go with this simpler version.
Fry the meat in a little oil until cooked to your desired doneness, 3-3 minutes per side is usually enough for a medium. After the first turn, season and season the meat, then top with sliced cheddar cheese and continue cooking, which will melt the meat beautifully.
Meanwhile, fry the buns and crisp the bacon.
At the same time, you can fry the fries and beer-battered onion rings in the oil.
The ROMI blue frying oil is interesting because it contains 10% beef tallow, which gives the products a richer taste.
Assemble the burger as follows:
Spread a thin layer of the paprika mayonnaise on the bottom of the bun, followed by the fresh cabbage slaw.
This is followed by the ANGUS meat patty with cheddar cheese, followed by crispy fried bacon and beer battered onion rings. Top the bun thickly with our smoked paprika and pickle sauce and serve with freshly baked chips.
