Ripper Burger

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of chipotle paste, you can use paprika paste or adjika. And boil the potatoes not in butter, but in water. Although they taste much better in butter.

Ingredients

Ground coriander - 0 oz
Beef - 15 oz
Fatty Beef - 5 oz
Iceberg Lettuce - 2 heads
Tomatoes - 5 oz
Spanish onions - 0 oz
Cucumber Brine - 0 oz
Foie Gras - 0 oz
Chipotle Pepper Paste - 0 oz
Mayonnaise - 0 oz
Ketchup - 0 oz
Potato - 15 oz
Butter - 15 oz
Vegetable Oil - 15 fl oz
Vegetable Oil - 2 spoons
Garlic - 2 cloves
Fresh Rose Hips - 1 stalk
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pass the meat and then the beef fat once through the coarse grinder plate, mix the minced meat, knead it well against a hard surface, and let it rest in the refrigerator for half an hour.

Step 2

For the sauce, mix together the chipotle paste, mayonnaise, ketchup, and finely chopped cilantro (20 g) until smooth.

Step 3

Melt the butter and gently cook the potatoes in their skins over medium heat for about ten minutes. Then, deep-fry them until they develop a light golden crust. After that, cut them lengthwise into quarters and sauté in a spoonful of vegetable oil along with a sprig of rosemary and garlic. Season with salt and pepper.

Step 4

Shape the minced meat into patties using a cooking ring. Fry in a tablespoon of vegetable oil for two and a half minutes, then flip, season with salt and pepper, and place a slice of cheese on the browned side. Fry the other side for an additional two and a half minutes.

Step 5

Cut the iceberg lettuce heads into four quarters each. Spread pepper sauce on the four quarters, then place a patty on top. On the remaining quarters, add sliced cucumbers, tomatoes, and onions, as well as cilantro.