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gourmet burger

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gourmet burger

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Tempo de preparo

60 min(s)


4 servings


  • Ground rib | 500 g
  • Ground ham | 500 g
  • Onion | 2 unit(s)
  • Grape Tomato | 200 g
  • Cream of onion or wheat. | 1 unit(s)
  • Green Smell |  to taste
  • Salt |  to taste
  • Cumin and oregano |  to taste
  • Minced garlic | 1 tablespoon
  • Champignon | 1 unit(s)
  • Colored bell pepper | 100 g
  • Olive oil | 200 ml
  • Chimichurri | 2 tablespoon
  • Soy sauce | 2 tablespoon
  • Butter | 1 tablespoon


  1. Hamburger
  2. If you don't have a meat grinder handy, buy the meats and ask the butcher to go through it only once.
  3. Cut the onion, garlic and peppers finely. One of the chopped onions, set aside, to make the onion cream. I'll put the recipe at the end.
  4. In a bowl, place the meats and mix.
  5. Add onion, garlic, cumin, oregano.
  6. Add the onion cream and adjust the salt.
  7. Finish with the green smell, and let it rest in the fridge for 30 minutes.
  8. After this meat rest time, roll the dough into equal parts (I used approximately 250 grams per serving).
  9. Roll the portion, as if it were a meatball, to remove the air and after, model them in the shape of a hamburger.
  10. They can be frozen for later use.
  11. To bake, you can do it in the oven, in the kitchen or on the grill. Go to your liking.
  12. Onion cream.
  13. In a frying pan, put a drizzle of olive oil and put the onions until golden. Add the wheat flour, and stir until golden... remove from the heat and let it cool. (can be stored in the fridge for up to three days in a jar with a lid).
  14. candied tomato
  15. Take the grape tomatoes, cutting them in half.
  16. Place on a baking sheet, drizzled with olive oil and chimichurri. Hit the salt.
  17. Leave it on medium heat (220 degrees) in a preheated oven for 30 minutes, stirring halfway through. Observe if they are getting shriveled, a sign that it is getting ready. After roasting, set aside.
  18. Shoyo colored mushrooms
  19. In a skillet, place the butter. Once melted, add the mushrooms. Giving a light fry, put the shoyo and stir constantly. When the mushrooms are dark they are ready. Reserve.
  21. For the assembly of the dish, it is very much to the taste of each person. The bread can be of the most varied types, from the traditional hamburger bread, to the rosette bread. The choice of cheese, goes a lot to each taste. From the traditional mozzarella, te even to cured cheese, buffalo, etc. To accompany, I particularly use fresh arugula leaves and a portion of rustic potatoes (I will post the recipe soon).
  22. Enjoy your food

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