WILD BURGER WITH CHEDDAR, SWEET AND SOUR ONION, EGG AND SPICY BURGER SAUCE
For about 4 people
For me, this recipe falls into the category of comfort food, food that I really can't do without from time to time and which, fortunately, is also very easy to make. It is therefore a delicious recipe for a lazy Sunday where we easily want to eat away any hangover from the day before, the egg really makes this burger complete.
We use sweet and sour red onion as a topping for this burger, which is delicious with a wide variety of dishes. For example through salad, on loaded fries, with a snacks platter and of course on this delicious burger. In other words, you can never make too much of this. So don't be afraid and make a big jar for the fridge, after all, the sweet and sour will stay goodfor a few weeks, maybe even months. Although it never survives very long with us. The sweet and sour can be made a day in advance, but after a week it is really much tastier. It is therefore certainly advisable to make this longer in advance. Finally, it is very important to know that the quality of your ingredients when preserving is very decisive for the end result. So buy good fresh onions from a greengrocer and look for a good vinegar. This extra effort will pay for itself in the form of really much tastier table pickles.
INGREDIENTENS
- 500 grams (deer) minced meat
- 4 Eggs
- 4 Hamburger buns
- Cheddar
- Sweet and sour red onion
- Salad
- 2 Large tomatoes
- 1 Avocado
- (spicy) hamburgersauce
- WildFood Beef rub (or other spices to taste)
INGREDIENTS SWEET AND SOUR ONION, FOR 1 LITER SOUR
- 6 Large red onions
- 1 Garlic clove
- 2 Bay leaves
- 1 large sprig of rosemary
- 5 grams crushed peppercorns
- 5 grams of salt
- 450 ml white wine vinegar
- 300 ml white wine
- 100 ml of water
- 150 grams of sugar
NECESSITIES
- BBQ or gril
- Hamburgerpress Ø 12 cm
- preserving jar
PREPARATION AT LEAST 1 DAY IN ADVANCE
- Measure the contents of the preserving jar, adjust the sweet and sour recipe accordingly so that you don't make too much.
- Cut the red onions into fine half rings and place in the preserving jar.
- Crush the peppercorns and add them to the onions, it is easiest to crush the peppercorns under the bottom of a pan.
- Cut the garlic clove in half and place it together with the rosemary, bay leaf, salt in the preserving jar with the onions.
- Put the white wine vinegar, white wine, water and crystal sugar in the pan and bring to the boil.
- Carefully pour the boiling liquid over the onions until they are completely submerged, close the lid of the preserving jar and let it cool down to room temperature.
- When it has cooled completely, store the onions in the refrigerator.
PRE PREPARATION
- Season the meat to taste with the Wild Food Beef Rub and knead it through the minced meat.
- Knead the minced meat well and firmly so that the meat sticks together well, so that the burgers do not fall apart during grilling.
- Divide the minced meat into 4 equal portions, shape into balls and flatten the balls to a diameter of 12 cm with the hamburger press, or with your hands to a diameter of about 2 cm more than the diameter of your buns.
- Cut the tomato and avocado into thin slices.
PREPARATION
- Light the barbecue or heat the grill pan over medium heat. Halve the hamburger buns and toast the halves on both sides
- Grill the burgers directly on the fire. Remove the burgers from the heat and add a slice of cheddar cheese.
- Fry the eggs in a pan, cover the bottom halves of the buns with lettuce, sweet and sour onion, tomato and a burger.
- Place the fried egg on each burger and break the yolk so that the yolk is distributed over the bun.
- Then divide the spicy hamburger sauce over it and place the top halves of the buns on top.
Bon appetit!
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