Original hamburger
Chiara Caprettini of NordFoodOvestEst has chosen to add special 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 accompaniment to a particular recipe that takes inspiration from different European countries. The cuisine manages to reconcile 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.
Our genuine meat is well received and is presented to the public who prefers product traceability and the closed supply chain production typology.
Easy to create a healthy product with premium ingredients!
Collecting healthy products and calibrating them according to the result you want to achieve is the task of 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 anyone.
Chiara Caprettini is an example of how different foods can be combined to transform a dish into something unique. Thanks to her experiments, we can have fun in the kitchen by choosing to propose the Bovì hamburger and rhubarb, respecting the rules dictated by her 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 countries, this too is one of the magical powers of cooking! Let's dive into the preparation, ready to taste an out of the ordinary hamburger !
Hamburger bun ingredients
- 1 medium sized milk roll
- 1 Bovì beef burger
- 50g of Brillat-Savarin
- 70g 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 herbs
Original hamburger procedure
First you need to prepare the rhubarb compote so that it can 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 .
In the meantime, finely chop the shallot and, using a small non-stick pan , place it on the heat with the honey : you should obtain a caramelized mixture.
Use another non-stick pan to cook the Bovì burger , ideally 4 minutes per side, taking care to turn it delicately without breaking it . This way you will get a slightly cooked meat inside and crispy outside.
Move the hamburger to a plate and, using the same pan, melt the cheese over low heat, adding salt, pepper and herbs .
It's time to plate ! Cut the milk bread - the experts call it a bun - in half and spread mustard on one side . Following the order, add shallots , salad , 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!
