For a hamburger meat mixture:
Ingredients:
700 grams of selected and aged rib meat
300 grams of lamb breast
30 grams of acorn
70 grams of Indian ambala
10 grams of pickled lemon
7 grams of coarse salt
6 g dry spice mixture: black pepper, white pepper, cinnamon, cardamom, cumin, cloves, turmeric, nutmeg, ginger, coriander
Instructions:
Grind the meat products in a coarse tahini (8 mm).
It is important to reach a meat to fat ratio that does not exceed 25% and not less than 20%.
After grinding, mix the meat mixture with the ambala, pickled lemon, pine nuts, salt and the dry spice mixture.
After mixing the meat and evenly distributing all the ingredients, divide into meatballs weighing 220 grams and using a 12 cm diameter ring create the perfect hamburger patty.
Place in the refrigerator for half an hour to crystallize the ingredients and prevent disintegration on the grill.
For topping / over the hamburger:
Crispy eggplant
Ingredients:
Half a kg of eggplant
40 grams of white flour
60 grams of cornflour
5 grams of coarse salt
2 grams of ground black pepper
100 ml of water
200 grams of bread crumbs
Preparation steps:
Peel the eggplant on all sides, cut into slices half an inch thick, arrange on a cutting board and sprinkle table salt on each piece of eggplant. After waiting for 7 minutes, turn the eggplant over and perform the operation again.
After another wait of about 7 minutes and removing the liquids from the eggplant, rinse the eggplant from the salt residue and dry with a towel.
In a bowl, mix the flour, cornflour, coarse salt, ground black pepper and water to create a perfect tempura for a super crispy texture.
Dip each slice of eggplant in the tempura, strain off the excess tempura and immediately wrap in bread crumbs.
Deep fry the eggplants in oil for about 2 minutes until golden.
The topping train for the perfect bite:
Place on the hamburger:
1-2 pieces of crispy eggplant
1 hard-boiled egg cut into thin slices (above the egg: it is recommended to sprinkle a little salt and pepper)
And with an appetite!
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