Iberian Pork Shoulder and Secreto Burger with Spiced Bread
Published on:
Category:Knife in hand
We want to share with you, one by one, step by step, the recipes included in the Aljomar Ham Iberian Meat Recipe Book by Antonio Arrabal . So, without further ado... let's begin:
Feather and acorn-fed Iberian pork burger with spiced bread
For the hamburger:
* 100 gr of Iberian pork feather.
* 40g of acorn-fed Iberian pork secreto.
* 50 gr of tapenade.
* 4 grams of garlic powder.
* 4g of grated ginger.
* 30 ml of soy.
* 2 grams of paprika.
* 90 ml of olive oil.
We cut the meat into cubes and marinate it for 24 hours with the rest of the ingredients. Then we drain it well and grind the meat.
We make 80g burgers each and set them aside.
For the spicy sauce:
* 2 onions.
* 4 ripe tomatoes.
* 2 cayenne peppers.
* salt and pepper.
* 40 gr of choricero pepper.
Sauté the onion and add the cayenne peppers and the chorizo pulp. Let it all cook together for about 20 minutes. Adjust the seasoning with a little sugar (to reduce the acidity) and season with salt and pepper. Blend everything with an immersion blender and keep the sauce warm.
For the potato chips:
* 1 potato.
* salt.
* oil.
With the help of a peeler, we cut thin slices of potato and fry them in plenty of hot oil for a few moments (so that they don't burn) and season with salt.
Mounting:
We sear the burger in a pan to the consumer's liking (I prefer it slightly rare), place it in the burger bun, and serve the brava sauce to taste. Enjoy!
YOU WON'T BE ABLE TO RESIST!
