chef is in our next-generation Porcelanosa kitchen to prepare a gourmet burger with layer upon layer of tradition and modernity combined.
March 19 is approaching fast, and many of us will be wondering what gift to get on Father's Day. It's time to find something original, fun and memorable that goes beyond the usual aftershave, tie or shirt.
If you want to do something different this year and break free from the traditional, cooking up a nice dinner at home with a special menu makes for a lovely, heartfelt surprise. Chef Tamara Falcó is here to help, with a recipe for a delicious gourmet burger with original, easy-to-make barbecue potatoes - ideal for a fun family meal.
Follow the step-by-step instructions for this simple yet delicious recipe
Burger with bread and meat
Preparation
Ingredients for 4 people
Artisan bread:
• 110ml water.
• 15g fresh compressed yeast.
• 35ml olive oil.
• 200g strong flour.
• 1 tsp salt.
• Optional: Sunflower seeds, parmesan, sesame seeds.
Meat:
• 600g minced beef
• 1 tbsp Worcestershire sauce.
• 2 tbsp oyster sauce.
• 1 tbsp Dijon mustard.
• 1 egg yolk, 1 egg.
• 200g smoked bacon.
• 5 shallots.
• Salt and pepper to taste.
Method (50 minutes)
Make the bread:
- Preheat oven to 200º C.
- Line a baking tray with baking paper. Add water, yeast and oil to a Thermomix, and heat for 1 minute at 37°C, on speed setting 1.
- Add the strong flour and salt. Beat for 1 minute on the kneading setting.
- Remove the bowl and divide the dough into 4 portions.
- Add your extras (cheese, seeds etc) to the dough, then shape each piece into a ball.
- Place the balls of dough on your prepared baking tray and leave to rest for 10-15 minutes.
- Bake for 20 minutes at 200ºC.
- Remove from the oven and leave to cool.
Prepare the meat:
- Put the meat in a bowl with the liquid smoke, Worcestershire sauce, oyster sauce, Dijon mustard, egg yolk, salt and pepper.
- Mix the ingredients well until evenly combined (you don't need to divide the meat at this stage).
- Finely chop the bacon and shallot. Cook both ingredients over a low heat, and when golden, drain off the oil and then add them to the meat.
- Divide the mixture into pieces weighing around 150-180g each.
- Heat a splash of olive oil in a griddle or frying pan, and fry the burgers until done (turn over whilst cooking).
- When the meat is cooked, put a slice of cheddar cheese on each burger to melt.
Barbecue potatoes and burger toppings
Preparation
Ingredients for 4 people
Barbecue sauce:
• 60g butter.
• 1 sliced onion.
• 240ml whisky (or dark rum)
• 120ml ketchup.
• 120ml lemon juice.
• 120ml cider or apple vinegar.
• 80ml honey.
• 80ml Lea & Perrins (Worcestershire sauce).
• 2 tbsp brown sugar.
• 1 tbsp orange juice.
• Salt and pepper to taste.
• 1 pepper
• Olive oil and liquid smoke.
Toppings:
• Smoky bacon.
• Cheddar cheese.
• Tomato.
• Lettuce.
• Red onion.
Prepare the sauce:
- Heat the butter and oil in a saucepan over a medium heat.
- Add the pepper and chopped onion, and cook whilst stirring for about 3 minutes
- Remove the pan from the heat and add the whisky. When it's combined, put back on a medium-high heat and boil for 5 minutes.
- Add the ketchup, lemon juice, orange juice, vinegar, Worcestershire sauce, honey and brown sugar. Mix well, and turn down to a medium-low heat.
- Cook for about 10 minutes, and taste. Add salt if required, ground cayenne (if you want some heat) or more honey (if it's too sharp).
- Leave to reduce for another 10-15 minutes, remove from the heat, add the liquid smoke and you're ready to go.
Prepare the toppings:
- Cut the potatoes and use an apple corer to remove the centre.
- Cook in plenty of oil until almost tender, then deep-fry at around 180-200ºC until golden.
- Fill with the barbecue sauce.
- Add mayonnaise if desired.
