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Beef jerky with pumpkin - Jabá with Jerimum - Recipe created in the backlands of Bahia
🇧🇷Brazil
•View in original language
(Português)
2 day(s)
6 servings
- Ingredients
- Recipe
- Dry meat1 kg
- Curd cheese600 g
- Pumpkin500 g
- Lettuce to taste
- Tomato to taste
- Hamburger buns6 unit(s)
- Divide the jerky into 2 equal portions. (reserve 1)
- Place one of the parts in a container with water and leave it in the fridge for 48 hours. Change the water every 8 hours. Drain the water and pass the meat through the grinder.
- Cook the other half of the meat in the pressure cooker, desalt and shred.
- Join the two parts mixing until obtaining a homogeneous mass.
- Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim) Reserve.
- Cook the pumpkin and puree it and season with garlic, salt and parsley.
- Grill the burgers on the skillet, griddle, or grill for 5 to 8 minutes on each side, or until done.
- Cut the cheese curds and strips and melt in a skillet or griddle.
- Assemble the buns with lettuce and tomato, add the pumpkin puree, the hamburger and finally the curd cheese. A hamburger that represents the cuisine of the hinterland. I created this recipe for the project traveling in the Brazilian hamburger, in Canudos, in the interior of Bahia. I got to know the life of the sertanejo and understood the reason for the use of these ingredients in that region. A dip in Northeastern culture. Follow the profile and learn new recipes! . Watch the video on the channel Viajante no hamburger Brasileiro on YouTube!
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