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Beef jerky burger with peanuts, garlic and cachaça - recipe created in Sergipe
🇧🇷Brazil
•View in original language
(Português)
2 day(s)
6 servings
- Ingredients
- Recipe
- Dry meat1 kg
- Roasted Peanuts300 g
- Leek300 g
- Butter4 tablespoon
- Cachaça20 ml
- Curd cheese600 g
- Lettuce to taste
- Tomato to taste
- Burger buns6 unit(s)
- Divide the jerky into two 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.
- Cut the leek into thin slices. Melt the butter in a pan, sauté the garlic, add the roasted peanuts and cachaça. Reserve
- 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 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!
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