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recipe created in Sergipe</h1><div class="styles_chefInfo__2R703"><a href="/en/chefjoaofernandes"><img src="https://assets.delirec.com/images%2FFz8j57abMqhEEWoHIfr0vACVYtE2%2Fprofile%2Fb7e50f6d-d8b1-4392-952d-c89bb35c37ad" class="styles_chefPhoto__lNFoI" loading="lazy"/></a><div class="styles_chefInfoUsername__3m_Sg"><p>By</p><a href="/en/chefjoaofernandes">@chefjoaofernandes</a></div></div><div class="styles_recipeTranslation__KvjsK"><p class="styles_recipeTranslationText__eTNdc">View in original language</p><p class="styles_recipeTranslationLocale__7UDt3">(<!-- -->Português<!-- -->)</p></div><div class="styles_recipeInfo__EkWjK"><div class="styles_recipeInfoData__cwf_4"><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/preparation_time.svg" alt="Tempo de preparo"/><p>2<!-- --> <!-- -->day(s)</p></div><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/servings.svg" alt="Porções"/><p>6<!-- --> <!-- -->servings</p></div></div><div class="styles_container__d2wxe styles_recipeVotesLoading__NjLmH"></div></div></div><div class="styles_container__5qRIm styles_ingredients__Esg3a"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Ingredients</h2></div><div></div></div><ul class="styles_ingredientsList__AHjYb"><li><p>Dry meat</p><p> | </p><p>1<!-- --> <!-- -->kg</p></li><li><p>Roasted Peanuts</p><p> | </p><p>300<!-- --> <!-- -->g</p></li><li><p>Leek</p><p> | </p><p>300<!-- --> <!-- -->g</p></li><li><p>Butter</p><p> | </p><p>4<!-- --> <!-- -->tablespoon</p></li><li><p>Cachaça</p><p> | </p><p>20<!-- --> <!-- -->ml</p></li><li><p>Curd cheese</p><p> | </p><p>600<!-- --> <!-- -->g</p></li><li><p>Lettuce</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Tomato</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Burger buns</p><p> | </p><p>6<!-- --> <!-- -->unit(s)</p></li></ul></div><div class="styles_groceriesButton__9R_xx"></div><div class="styles_container__5qRIm styles_preparationSteps__IP7VI"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Recipe</h2></div><div></div></div><div class="styles_preparationsList__8M_NL"><div class="styles_preprationItem__M6nRH"><p>1</p><p>Divide the jerky into two equal portions. (reserve 1) </p></div><div class="styles_preprationItem__M6nRH"><p>2</p><p>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. </p></div><div class="styles_preprationItem__M6nRH"><p>3</p><p>Cook the other half of the meat in the pressure cooker, desalt and shred. </p></div><div class="styles_preprationItem__M6nRH"><p>4</p><p>Join the two parts mixing until obtaining a homogeneous mass. </p></div><div class="styles_preprationItem__M6nRH"><p>5</p><p>Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim) Reserve. </p></div><div class="styles_preprationItem__M6nRH"><p>6</p><p>Cut the leek into thin slices. Melt the butter in a pan, sauté the garlic, add the roasted peanuts and cachaça. Reserve </p></div><div class="styles_preprationItem__M6nRH"><p>7</p><p>Grill the burgers on the skillet, griddle or grill for 5 to 8 minutes on each side, or until done. </p></div><div class="styles_preprationItem__M6nRH"><p>8</p><p>Cut the cheese curds and strips and melt in a skillet or griddle. </p></div><div class="styles_preprationItem__M6nRH"><p>9</p><p>Assemble the buns with lettuce and tomato, add the hamburger, the curd cheese and finish with the leek and peanut stew. . This recipe takes us on a trip to the State of Sergipe. There, peanuts are intangible heritage and part of the culture. I visited the plantations and saw the importance of this product for the economy. Another recipe from the Traveling project in the Brazilian hamburger. . Watch the video on the channel Viajante no hamburger Brasileiro on YouTube!</p></div></div></div><div class="styles_container__uLnAZ"><h2 class="styles_title___GxSo">Did you like this recipe?</h2><div class="styles_options__zAwuA"><img alt="Gostei da receita" src="/assets/votes/vote_positive.svg"/><img alt="Não gostei da receita" src="/assets/votes/vote_negative.svg"/></div></div></div></div></div></div><div class="styles_divider__5AWKW"></div><footer class="styles_footer__0hY29"><a href="/en"><img src="/assets/delirec/delirec_logo_blue.svg" alt="DeliRec logo" class="styles_logo__OaKgg"/></a><div class="styles_sections__E5Zuj"><div><p class="styles_delirecDescription__Wphpm">We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. 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(livre 1)\n\n\n","de":"Teilen Sie das Jerky in zwei gleiche Portionen. (Buch 1)\n\n\n","it":"Dividere la carne secca in due parti uguali. (libro 1)\n\n\n","es":"Divide la cecina en dos porciones iguales. (Libro 1)\n\n\n","pt":"Divida a carne seca em duas porções iguais.(reserve 1) \n\n\n","en":"Divide the jerky into two equal portions. (reserve 1)\n\n\n"},{"fr":"Placez une des pièces dans un récipient avec de l'eau et laissez-la au réfrigérateur pendant 48 heures. Changer l'eau toutes les 8 heures. Égoutter l'eau et passer la viande au hachoir.\n","de":"Legen Sie eines der Teile in einen Behälter mit Wasser und lassen Sie es 48 Stunden im Kühlschrank. Wechseln Sie das Wasser alle 8 Stunden. Das Wasser abgießen und das Fleisch durch den Fleischwolf geben.\n","en":"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.\n","pt":"Coloque uma das partes em um recipiente com água e deixe na geladeira por 48 horas. Troque a água de 8 em 8 horas. Escorra a água e passe a carne pelo moedor. \n","it":"Mettere una delle parti in un contenitore con acqua e lasciarla in frigorifero per 48 ore. Cambiare l'acqua ogni 8 ore. Scolare l'acqua e passare la carne attraverso il tritacarne.\n","es":"Coloca una de las partes en un recipiente con agua y déjalo en la nevera durante 48 horas. Cambia el agua cada 8 horas. Escurrir el agua y pasar la carne por la picadora.\n"},{"en":"Cook the other half of the meat in the pressure cooker, desalt and shred.\n","de":"Die andere Hälfte des Fleisches im Schnellkochtopf garen, entsalzen und zerkleinern.\n","fr":"Faire cuire l'autre moitié de la viande à l'autocuiseur, la dessaler et la déchiqueter.\n","pt":"Cozinhe a outra metade da carne na panela de pressão, dessalgue e desfie. \n","it":"Cuocere l'altra metà della carne nella pentola a pressione, dissalare e sminuzzare.\n","es":"Cuece la otra mitad de la carne en la olla a presión, desaliniza y desmenuza.\n"},{"it":"Unire le due parti mescolando fino ad ottenere una massa omogenea.\n","fr":"Joindre les deux parties en mélangeant jusqu'à obtention d'une masse homogène.\n","de":"Mischen Sie die beiden Teile, bis Sie eine homogene Masse erhalten.\n","en":"Join the two parts mixing until obtaining a homogeneous mass.\n","pt":"Junte as duas partes misturando até obter uma massa homogênea. \n","es":"Unir las dos partes mezclando hasta obtener una masa homogénea.\n"},{"en":"Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim) Reserve.\n","es":"Modelo en forma circular con un grosor de 2 cm. (Puedes usar tus manos o una llanta de acero inoxidable) Reserva.\n","pt":"Modele em formato circular com uma espessura de 2cm. (Você pode usar as mãos ou um aro de inox) Reserve. \n","de":"Modell in runder Form mit einer Dicke von 2 cm. (Sie können Ihre Hände oder eine Edelstahlfelge verwenden) Reservieren.\n","it":"Modello a forma circolare con uno spessore di 2 cm. (Puoi usare le mani o un cerchio in acciaio inossidabile) Riserva.\n","fr":"Modèle de forme circulaire d'une épaisseur de 2 cm. (Vous pouvez utiliser vos mains ou une jante en acier inoxydable) Réserver.\n"},{"it":"Tagliate il porro a fettine sottili. Sciogliere il burro in una padella, soffriggere l'aglio, aggiungere le arachidi tostate e la cachaça. Riserva\n","es":"Cortar el puerro en rodajas finas. Derrita la mantequilla en una sartén, saltee el ajo, agregue los cacahuetes tostados y la cachaça. Reservar\n","de":"Lauch in dünne Scheiben schneiden. Butter in einer Pfanne schmelzen, Knoblauch anschwitzen, geröstete Erdnüsse und Cachaça dazugeben. Reservieren\n","fr":"Couper le poireau en fines tranches. Faire fondre le beurre dans une poêle, faire revenir l'ail, ajouter les cacahuètes grillées et la cachaça. Réserve\n","en":"Cut the leek into thin slices. Melt the butter in a pan, sauté the garlic, add the roasted peanuts and cachaça. Reserve\n","pt":"Corte o alho poró em rodelas finas. Derreta a manteiga em uma panela, refogue o alho poró, acrescente o amendoim torrado e a cachaça. Reserve\n"},{"it":"Griglia gli hamburger sulla padella, sulla piastra o sulla griglia per 5-8 minuti su ciascun lato, o fino a cottura.\n","es":"Ase las hamburguesas en la sartén, plancha o parrilla durante 5 a 8 minutos por cada lado, o hasta que estén cocidas.\n","de":"Grillen Sie die Burger auf jeder Seite 5 bis 8 Minuten lang oder bis sie fertig sind.\n","en":"Grill the burgers on the skillet, griddle or grill for 5 to 8 minutes on each side, or until done.\n","fr":"Griller les hamburgers dans la poêle, la plaque chauffante ou le gril pendant 5 à 8 minutes de chaque côté, ou jusqu'à ce qu'ils soient cuits.\n","pt":"Grelhe os hambúrgueres na frigideira, chapa ou churrasqueira por 5 a 8 minutos de cada lado, ou até obter o ponto desejado. \n"},{"de":"Den Käsebruch und die Streifen schneiden und in einer Pfanne oder Grillplatte schmelzen.\n\n","it":"Tagliare la cagliata di formaggio e le strisce e far sciogliere in una padella o piastra.\n\n","es":"Cortar las cuajadas y tiras de queso y derretir en una sartén o plancha.\n\n","pt":"Corte os queijo coalho e tiras e derreta em uma frigideira ou chapa. \n\n","en":"Cut the cheese curds and strips and melt in a skillet or griddle.\n\n","fr":"Coupez le fromage en grains et les lanières et faites-le fondre dans une poêle ou une plaque chauffante.\n\n"},{"es":"Montar los bollos con lechuga y tomate, añadir la hamburguesa, el requesón y terminar con el puerro y el guiso de cacahuetes.\n.\nEsta receta nos lleva de viaje al Estado de Sergipe. Allí, el maní es patrimonio inmaterial y parte de la cultura. Visité las plantaciones y vi la importancia de este producto para la economía. Otra receta del proyecto Itinerante en la hamburguesa brasileña.\n.\n¡Mira el video en el canal Viajante no hamburger Brasileiro en YouTube!","en":"Assemble the buns with lettuce and tomato, add the hamburger, the curd cheese and finish with the leek and peanut stew.\n.\nThis recipe takes us on a trip to the State of Sergipe. There, peanuts are intangible heritage and part of the culture. I visited the plantations and saw the importance of this product for the economy. Another recipe from the Traveling project in the Brazilian hamburger.\n.\nWatch the video on the channel Viajante no hamburger Brasileiro on YouTube!","it":"Assemblare i panini con lattuga e pomodoro, aggiungere l'hamburger, la ricotta e finire con lo stufato di porri e arachidi.\n.\nQuesta ricetta ci porta in viaggio nello Stato di Sergipe. Lì, le arachidi sono patrimonio immateriale e parte della cultura. Ho visitato le piantagioni e ho visto l'importanza di questo prodotto per l'economia. Un'altra ricetta del progetto Traveling nell'hamburger brasiliano.\n.\nGuarda il video sul canale Viajante no hamburger Brasileiro su YouTube!","fr":"Assembler les petits pains avec la laitue et la tomate, ajouter le hamburger, le fromage blanc et terminer par le ragoût de poireaux et cacahuètes.\n.\nCette recette nous emmène en voyage dans l'Etat de Sergipe. Là-bas, les cacahuètes font partie du patrimoine immatériel et font partie de la culture. J'ai visité les plantations et j'ai vu l'importance de ce produit pour l'économie. Une autre recette du projet Traveling dans le hamburger brésilien.\n.\nRegardez la vidéo sur la chaîne Viajante no hamburger Brasileiro sur YouTube !","pt":"Monte os pães com alface e tomate, adicione o hambúrguer o queijo coalho e finalize com o refogado de alho poró com amendoim. \n. \nEssa receita nos leva a uma viagem ao Estado de Sergipe. Lá, o amendoim é patrimônio imaterial e faz parte da cultura. Eu visitei as plantações e vi a importância desse produto para a economia. Mais uma receita do projeto Viajando no hambúrguer brasileiro. \n. \nAssista ao vídeo no canal Viajando no hambúrguer brasileiro no YouTube! ","de":"Die Brötchen mit Salat und Tomate anrichten, den Hamburger, den Quark dazugeben und mit dem Lauch-Erdnuss-Eintopf abschließen.\n.\nDieses Rezept nimmt uns mit auf eine Reise in den Bundesstaat Sergipe. Dort sind Erdnüsse immaterielles Erbe und Teil der Kultur. Ich besuchte die Plantagen und sah die Bedeutung dieses Produkts für die Wirtschaft. Ein weiteres Rezept aus dem Travelling-Projekt im brasilianischen Hamburger.\n.\nSehen Sie sich das Video auf dem Kanal Viajante no hamburger Brasileiro auf YouTube an!"}],"ingredients":[{"fr":"Viande séchée","pt":"Carne seca ","en":"Dry meat","de":"Trockenes Fleisch","es":"Carne seca","it":"Carne secca"},{"de":"Geröstete Erdnüsse","it":"Arachidi Tostate","pt":"Amendoim torrado","fr":"cacahuètes grillées","es":"Cacahuetes tostados","en":"Roasted Peanuts"},{"en":"Leek","pt":"Alho poró","es":"Puerro","it":"porro","de":"Lauch","fr":"Poireau"},{"it":"burro","pt":"Manteiga","en":"Butter","fr":"Beurre","de":"Butter","es":"Mantequilla"},{"pt":"Cachaça","en":"Cachaça","de":"Cachaça","it":"Cachaça","es":"Cachaça","fr":"Cachaça"},{"es":"Requesón","en":"Curd cheese","fr":"Fromage caillé","it":"formaggio a pasta filata","de":"Quark","pt":"Queijo coalho"},{"en":"Lettuce","de":"Salat","pt":"Alface","it":"lattuga","fr":"Laitue","es":"Lechuga"},{"de":"Tomate","en":"Tomato","it":"pomodoro","fr":"Tomate","es":"Tomate","pt":"Tomate"},{"it":"panini per hamburger","de":"Burgerbrötchen","en":"Burger buns","pt":"Pães de hambúrguer","es":"Pan de hamburguesa","fr":"Pains à burger"}],"originalLanguage":"pt","name":{"es":"Hamburguesa de cecina con maní, ajo y cachaça - receta creada en Sergipe","it":"Hamburger di carne secca con arachidi, aglio e cachaça - ricetta creata a Sergipe","pt":"Hambúrguer de carne seca com amendoim, alho poró e cachaça - receita criada em Sergipe","fr":"Burger de bœuf séché aux cacahuètes, ail et cachaça - recette créée à Sergipe","en":"Beef jerky burger with peanuts, garlic and cachaça - recipe created in Sergipe","de":"Beef Jerky Burger mit Erdnüssen, Knoblauch und Cachaça - Rezept kreiert in Sergipe"}},"superChef":"0","country":"BR","preparationTime":{"unitTime":{"value":"dia(s)","id":3},"timeOf":"2"},"utensils":[{"name":"Bacia de inox"},{"name":"Aro de inox"},{"name":"Tabua de carne "},{"name":"Faca do chef"},{"name":"Espátula"},{"name":"Processador"}],"ingredients":[{"unitText":"kg","qtd":"1","unitIdx":9,"name":"Dry meat","originalName":"Carne seca ","originalUnitText":"kg"},{"unitText":"g","qtd":"300","unitIdx":7,"name":"Roasted Peanuts","originalName":"Amendoim torrado","originalUnitText":"g"},{"unitIdx":7,"unitText":"g","name":"Leek","qtd":"300","originalName":"Alho poró","originalUnitText":"g"},{"unitText":"tablespoon","unitIdx":1,"name":"Butter","qtd":"4","originalName":"Manteiga","originalUnitText":"colher(es) de sopa"},{"unitIdx":5,"unitText":"ml","qtd":"20","name":"Cachaça","originalName":"Cachaça","originalUnitText":"ml"},{"unitText":"g","name":"Curd cheese","unitIdx":7,"qtd":"600","originalName":"Queijo coalho","originalUnitText":"g"},{"unitIdx":13,"unitText":"to taste","name":"Lettuce","qtd":"","originalName":"Alface","originalUnitText":"a gosto"},{"name":"Tomato","unitText":"to taste","unitIdx":13,"qtd":"","originalName":"Tomate","originalUnitText":"a gosto"},{"unitIdx":12,"unitText":"unit(s)","name":"Burger buns","qtd":"6","originalName":"Pães de hambúrguer","originalUnitText":"unidade(s)"}],"preparation":[{"text":"Divide the jerky into two equal portions. (reserve 1)\n\n\n","step":0,"originalText":"Divida a carne seca em duas porções iguais.(reserve 1) \n\n\n"},{"step":1,"text":"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.\n","originalText":"Coloque uma das partes em um recipiente com água e deixe na geladeira por 48 horas. Troque a água de 8 em 8 horas. Escorra a água e passe a carne pelo moedor. \n"},{"text":"Cook the other half of the meat in the pressure cooker, desalt and shred.\n","step":2,"originalText":"Cozinhe a outra metade da carne na panela de pressão, dessalgue e desfie. \n"},{"text":"Join the two parts mixing until obtaining a homogeneous mass.\n","step":3,"originalText":"Junte as duas partes misturando até obter uma massa homogênea. \n"},{"step":4,"text":"Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim) Reserve.\n","originalText":"Modele em formato circular com uma espessura de 2cm. (Você pode usar as mãos ou um aro de inox) Reserve. \n"},{"step":5,"text":"Cut the leek into thin slices. Melt the butter in a pan, sauté the garlic, add the roasted peanuts and cachaça. Reserve\n","originalText":"Corte o alho poró em rodelas finas. Derreta a manteiga em uma panela, refogue o alho poró, acrescente o amendoim torrado e a cachaça. Reserve\n"},{"step":6,"text":"Grill the burgers on the skillet, griddle or grill for 5 to 8 minutes on each side, or until done.\n","originalText":"Grelhe os hambúrgueres na frigideira, chapa ou churrasqueira por 5 a 8 minutos de cada lado, ou até obter o ponto desejado. \n"},{"step":7,"text":"Cut the cheese curds and strips and melt in a skillet or griddle.\n\n","originalText":"Corte os queijo coalho e tiras e derreta em uma frigideira ou chapa. \n\n"},{"step":8,"text":"Assemble the buns with lettuce and tomato, add the hamburger, the curd cheese and finish with the leek and peanut stew.\n.\nThis recipe takes us on a trip to the State of Sergipe. There, peanuts are intangible heritage and part of the culture. I visited the plantations and saw the importance of this product for the economy. Another recipe from the Traveling project in the Brazilian hamburger.\n.\nWatch the video on the channel Viajante no hamburger Brasileiro on YouTube!","originalText":"Monte os pães com alface e tomate, adicione o hambúrguer o queijo coalho e finalize com o refogado de alho poró com amendoim. \n. \nEssa receita nos leva a uma viagem ao Estado de Sergipe. Lá, o amendoim é patrimônio imaterial e faz parte da cultura. Eu visitei as plantações e vi a importância desse produto para a economia. Mais uma receita do projeto Viajando no hambúrguer brasileiro. \n. \nAssista ao vídeo no canal Viajando no hambúrguer brasileiro no YouTube! 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