Special sauce:
Cut the onion into thin slices and set them 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% virgin olive oil; mix everything slowly to make a mayonnaise. Then add the soy sauce, the tomato sauce and the 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)
We have created the FIRST IBERIAN PASTRAMI, a genuine TORREÓN cold cut, exclusive, delicious and unique in the world. Here is a recipe to enjoy it.
This recipe is the perfect combination of simplicity and elegance. The classic snack that never fails, perfect for any meeting or special event.
This way of combining vegetables with Iberian ham will surprise you and will be among the first in your ranking of most coveted recipes.
The 100% Iberian Bellota Shoulder is the most valued by our customers. They say it is because of its juiciness, its low level of salt and its intensity. Do you dare to try it?
It is made by our Iberian artisans with the upper part of the acorn-fed loin. We have limited units of this exclusive and different piece.
With more than 150 5-star reviews (Tripadvisor and Google) we have positioned ourselves as the best gastronomic experience in Salamanca.
