Today we are preparing a delicious burger in the style of Javier Fuentes del Río, our head chef. But it is not just any burger, because the exquisite Torreón Iberian meat is combined with the juiciness and delicate flavour of the Iberian jowl. Look, look... we will tell you...
Ingredients:
- Iberian Hamburgers Torreón
- Iberian pork jowl Torreón
- Cheddar
- Brioche bread
- Red onion
For the sauce:
- Egg
- Soy sauce
- Ketchup
- Lime and a clove of garlic
- Spicy Paprika
- Olive oil 0.4
Preparation of 'smash burger'
Cut the onion into thin slices and set aside.
Now, let's prepare the sauce . In a mixing bowl, add an egg, a clove of garlic, a good splash of lime and 0.4% extra virgin olive oil; mix everything slowly to make a mayonnaise. Then add the soy sauce, tomato sauce and hot paprika and mix the whole mixture again until it is well emulsified.
It's time for the griddle , which we must have preheated. Place the burger meat on the very hot surface and carefully flatten it until you have a thin layer of meat, a 'smashburger'. The meat is only cooked on one side, as it is flattened, the other side is tempered and remains rare but very crispy. Then we put two layers of meat. (in the video we show you how to do it)
Do you know what a smashburger is?
At this point we are going to make a digression to tell you about this technique of smashing the meat when it is being made. This is what is called preparing a smash burger or smashburger. Smash translates as " to crush ".
This technique is very popular in the US. First they form the meat into a ball and then they flatten it directly when it is on the grill, griddle or pan. The goal of using this technique is to create a crust around the meat to make it crispier.
What to do to prevent it from drying out?
We are clear about it: use a grill preheated to a high temperature and use good, juicy meat like the one we have in Torreón, made with totally natural Iberian meat, without any additives.
We continue with our recipe…
Once the meat is cooked, quickly place the slice of cheese on top, so that it melts with the heat.
At the same time as the meat, you have to be making the jowl on the same grill and when you take it out, put another slice of Cheddar on top.
And for the brioche bread, also give it a pass through the grill, only on the inside.
The last step is to assemble the burger. First spread the sauce on the bun, place some thin slices of onion, then the meat with cheese and on top the jowls with more cheese and close with the other part of the bun spread with the same sauce. You will see how much you enjoy it!
