Recipe | Pincanha burger with cheddar and grilled onion

Home Blog Recipe | Pincanha burger with cheddar and grilled onion

Ingredients

For the citizen

• 750 g rump with fat

• 2 shallots
• 2 cloves of garlic
• 1 red bell bell pepper
• 2 tbsp olive oil
• ½ tsp Madras curry powder
• ½ tsp. smoked paprika (sweet)
• 1 egg yolk
• 4 tbsp breadcrumbs

For the salad

• 4 leaves of iceberg lettuce
• 1 tomato
• 1 large pickle
• 6 green olives without seeds
• 1 tbsp mayonnaise

Also needed

• 1 large white onion
• 1 tbsp olive oil
• 4 slices of cheddar
• 4 hamburger buns

Preparation

For the burger, cut the fluke into approximately 3×3 cm cubes and place them covered in the refrigerator for about 1 hour. Meanwhile, light the charcoal in the Big Green Egg and heat to a temperature of 200 degrees using the Stainless Steel Grid. Peel and chop the shallots and garlic.

Brush the bell pepper with 1 tablespoon of the olive oil and place on the grill. Place the Cast Iron Skillet (small) next to it and heat the remaining olive oil in it. Add the shallot, onion, curry and paprika to the Skillet and close the Egg lid. Fry the shallot and garlic until the shallot is glazy and roast the bell pepper for about 15 minutes until the skin is charred all around, to do this, turn the bell pepper over occasionally during roasting.

Let the shallot and garlic cool. Remove the bell pepper from the Egg and let it cool in a sealed plastic bag. Remove the skin, stem and seeds from the bell bell pepper and cut the bell bell pepper into small cubes. Using a meat grinder with a coarse plate, grind the meat into minced meat. (or have the butcher do it when purchasing the meat). Knead the cooled shallot, garlic and paprika with the egg yolk and breadcrumbs into the minced meat and add salt and pepper to taste.

Form into 4 burgers and place in the refrigerator for 1 hour. Meanwhile, for the salad, thinly slice the iceberg lettuce, tomato and pickle. Cut the olives into thin rings. Mix all salad ingredients and store covered in the refrigerator.

Preparation

Remove the grid from the Egg and place the Cast Iron Grid inside. Bring the temperature to 210 degrees and make sure the grill is well hot before grilling. Meanwhile, peel the white onion and cut it into 4 slices about 1 cm thick.

Brush the burgers and onion slices with the olive oil. Place the burgers and onion slices on the grill and close the Egg lid. Grill them for about 2 minutes. Turn the burgers a quarter turn, flip the onion and grill for another 2 minutes.

Turn the burgers over, remove the onion slices from the Egg for a moment. Grill the burgers for another 4 minutes, turning them a quarter turn again after 2 minutes for a nice grill window. During the last minute, place a slice of cheddar and a slice of grilled out on each burger. Close the lid of the Egg after each operation, Meanwhile, halve the hamburger buns.

Top the bottom of the buns with the salad and place the burger with the grilled out on top. Cover with the top of the hamburger bun.

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