You're going to love this burger made with Iberian pork shoulder and acorn-fed Iberian pork secreto on spiced bread. But making it will also be a really enjoyable experience.
For the hamburger
- 100g of Iberian pork feather
- 40g of acorn-fed Iberian pork secreto
- 50g of tapenade
- 4 grams of garlic powder
- 4 grams 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 hamburgers and set them aside.
For the spicy sauce
- 2 onions
- 4 ripe tomatoes
- 2 cayenne peppers
- salt and pepper
- 40g 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 potato chips
- 1 potato
- salt
- oil
Using a peeler, slice the potatoes thinly and fry them in plenty of hot oil for a few moments (so they don't burn), then season with salt. (You can see the video at chefarrabal.tv)
Assembling the hamburger
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!
