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Hamburger with pine nuts - recipe created in Visconde de Mauá in Rio de Janeiro
🇧🇷Brazil
•View in original language
(Português)
70 min(s)
8 servings
- Ingredients
- Recipe
- Acem500 g
- Diaper500 g
- Flank steak fat100 g
- Bacon150 g
- Mustard100 g
- Salt to taste
- Milk500 ml
- Cooked pine nuts400 g
- Grated Parmesan Cheese100 g
- Separate 200g of pine nuts, chop with a knife and fry in hot oil. Reserve
- Cut the meat, fat and bacon into small cubes.
- Mix and pass through a meat grinder. (It can also be crushed in a food processor or beaten with the tip of a knife).
- Add salt, mustard, fried pine nuts and mix until a homogeneous mass is obtained.
- Separate "balls" of 180g, throw them from one hand to the other to compact.
- Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim). Reserve
- Beat the milk in the blender with the other part of the pine nut. Bring to a boil, add the Parmesan cheese, salt to taste and cook until thickened. Reserve.
- Grill in skillet, griddle or grill for 5 minutes on each side, or until you get the desired doneness.
- Assemble the buns with lettuce and tomato. Place the hamburger and add the pine nut cream with cheese. . This recipe was created for the project Viajando no hamburger Brasileiro, in Visconde de Mauá, a mountain region in the state of Rio de Janeiro. This ingredient is part of the culture and cuisine of the region. . Watch the video on the channel Viajante no hamburger Brasileiro on YouTube!
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