Get ready to sink your teeth into this Iberian pork shoulder and acorn-fed Iberian pork secreto burger with spiced bread. You'll see how easy and fun it is to make it yourself—a pro-level homemade burger.
Ingredients for the hamburger
- 100g of Iberian pork feather
- 40g of acorn-fed Iberian pork secreto
- 50g of tapenade (it's a kind of black olive pâté originating from Provence, absolutely exquisite)
- 4 grams of garlic powder
- 4 grams of grated ginger
- 30 ml of soy
- 2 grams of paprika
- 90 ml of olive oil
Start by dicing the meat and marinating it for 24 hours with the other ingredients. Then drain the meat well and grind it. Make 80g patties and set them aside.
To make the brava sauce
- 2 onions
- 4 ripe tomatoes
- 2 cayenne peppers
- salt and pepper
- 40g of choricero pepper
In a frying pan, sauté the onion and add the cayenne peppers and the chorizo pulp. Let it all cook for about 20 minutes, adjust the seasoning with a little sugar (to reduce the acidity), and season to taste with salt and pepper. Blend everything with an immersion blender and keep the sauce warm.
How to make potato chips
- 1 potato
- salt
- oil
Using a peeler, cut thin slices of potato and fry them in plenty of hot oil for a few moments (so they don't burn) and season with salt.
Assembling the hamburger
Sear the burger in a pan, to the consumer's taste (rare, medium or well done), place it in the hamburger bun and serve the brava sauce to taste.
Now all you have to do is prepare your mind, because now it's time to savor and enjoy!
