Original hamburger
Chiara Caprettini of NordFoodOvestEst has chosen to add particular ingredients to a simple food like the hamburger, the result is delicious, capable of tickling the taste buds of even the most reticent.
Brillat-Savarin, honeyed shallots and rhubarb compote are the side dish for a particular recipe that takes inspiration from various European states. The kitchen manages to pacify souls and create a point of union in perfect balance. Cheese in France , rhubarb in Germany and meat in Italy .
Genuine ingredients that find their place in a refined and simple hamburger at the same time.
Bovì meat gathers approval and is presented to the public who prefers product traceability and the type of closed supply chain production.
Easy to create a healthy product with top quality ingredients!
Collecting healthy products and calibrating them according to the result you want to obtain is the task of the chefs, the desire to overturn the rules and add new details is the secret of cooking enthusiasts who, thanks to their imagination, manage to create unique dishes capable of surprising whoever.
Chiara Caprettini is an example of how different foods can be combined to transform the dish into something unique. Thanks to his experiments we can enjoy ourselves in the kitchen by choosing to propose the Bovì hamburger and rhubarb, respecting the rules dictated by his recipe, we will be able to obtain an amazing dish .
The recipe and its ingredients
Starting from the list of ingredients you discover a culinary journey capable of touching different European states, this too is one of the magical powers of cooking! Let's dive into the preparation, ready to taste an out of the ordinary burger !
Ingredients
- 1 medium sized milk bun
- 1 Bovì beef burger
- 50 g of Brillat-Savarin
- 70 g of rhubarb stalks
- half a shallot
- 1 teaspoon raw cane sugar
- 1 tablespoon balsamic vinegar (or glaze)
- 2 teaspoons sweet mustard
- 1 teaspoon honey
- 2 green salad leaves
- salt, pepper and fresh flavourings
The phases of the recipe
First you need to prepare the rhubarb compote so you can let it rest and marinate. Cut the rhubarb stalks into small cylinders and immerse them in a saucepan with the brown sugar and balsamic vinegar . Leave on low heat for 8 minutes .
While waiting, finely chop the shallot and, using a small non-stick pan , place on the heat with the honey : you should obtain a caramelized mixture.
Use another non-stick pan to cook the Bovì hamburger , ideally 4 minutes per side, taking care to turn it delicately without breaking it . By doing this you will obtain a meat that is slightly cooked on the inside and crunchy on the outside.
Move the hamburger to a plate and, using the same pan, melt the cheese over low heat, add salt, pepper and flavourings .
It's time to plate up ! Cut the milk bread - experts call it bun - in half and spread mustard on one side . Following the order, add shallots , lettuce , hamburger , rhubarb compote and melted cheese . Cover with the other half of the bread.
The dish is ready to be tasted. Scary good!
Just like Chiara Caprettini says!
