Juan Arbelaez’s pampas burger recipe in an Eric Kayser bun
Today, Éric Kayser welcomes a special guest, the renowned Chef Juan Arbelaez, who will present the hamburger recipe he created using our bun.
The talented young Chef drew inspiration from his Colombian roots to craft a burger with Latin flavors: Le burger de la pampa.
The Bun Recipe: The recipe for the hamburger bun
- For the pickles (prepare at least the day before): 1 zucchini. 100ml sherry vinegar. 50g sugar. 10g coarse pepper. (+garlic, onions, etc... whatever aromatic garnishes you fancy).
- 150g Charolais steak, 15-20% mg per burger.
- 1 beef heart tomato.
- 100g Iberian chorizo.
- 1 red onion.
- 1 garlic clove.
- 1 red bell pepper.
- olive oil.
- salt.
- Pepper.
- Finishing: 1 tablespoon wholegrain mustard. 1 tablespoon mayonnaise. 1 slice cheddar cheese.
- One frying pan.
- One hotplate.
- One knife.
- Cutting board.
- Pickles: 10 minutes (prepare at least the day before).
- Preparation and cooking: 10 to 15 minutes (depending on the doneness of the meat).
- Burger preparation: 5 minutes.
The Recipe:
Start by preparing your pickles the day before (at a minimum).
Boil the vinegar and sugar to ensure they dissolve completely.
Let the mixture cool, then add your zucchini slices (4 to 5 mm thick), pepper, and aromatic garnishes.
Pour into an airtight jar.
Season your steaks and sear them briefly in a pan.
Slice the chorizo and place the pieces on another side of the pan.
Chop the onions (reserving a few slices for the garnish) and add them to another corner of the pan.
Cut your bell pepper into pieces and mix the ingredients together.
Once the steaks are seared, set them aside off the heat.
Slice the beefsteak tomato (reserving one slice for the garnish) and add the pieces to the pan. Mix the ingredients together.
Slice a garlic clove and crush it with the back of your knife (you can add some salt to act as a pestle). Add a small amount of the crushed garlic to your mixture. Mix the ingredients together.
Cook for two to three minutes until your vegetable preparation resembles a sauce.
Slice your bun in half.
Toast the crumb sides in the pan with a drizzle of olive oil and the juices from the ingredients.
Set the buns aside off the heat.
Finish cooking your steaks to your preference.
Top the steaks with the vegetable mixture and cover with a slice of cheddar.
Off the heat, cover the pan with a lid to melt the cheddar using the residual heat.
Spread mayonnaise on the bottom half of the bun. Add a layer of whole-grain mustard.
Top with a few pickle slices and a slice of beefsteak tomato.
Add your steak, vegetables, and cheddar preparation.
Finish with one or more slices of raw red onion.
Complete your burger by placing the top half of the bun on top.
Enjoy this homemade chef-quality dish.
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