Black Sheep burger

Christian Kuchler knows how to perfectly combine flavors in this foray into US cuisine. Fine Angus beef is a match made in heaven with a delicious BBQ sauce, mustard mayo with wasabi, and divine red wine onions. And «Der scharfe Maxx» ensures just the right level of full-bodied flavor. This burger is absolutely spot on for making a big impression at any party!

Christian Kuchler Christian Kuchler

ingredients

serves 4

Burger
4
burger buns
100
g
“Der scharfe Maxx”, cut into 4 thin slices
600
g
burger patty made from Angus beef (50% haunch, 40% shoulder, 10% brisket)
4
tbsp.
BBQ sauce
4
tbsp.
mustard mayonnaise
4
tbsp.
red wine onions
200
g
butter
500
ml
white wine
200
ml
water
4
leaves
lettuce hearts
4
slices
crispy fried bacon
BBQ sauce
1
tomato, peeled, and deseeded
1
red chili, hulled, and deseeded
1
peperoncini, cored
1
onion, peeled, and cut into small cubes
1
garlic clove, peeled
1
sprig
rosemary
2
tbsp.
tomato salsa
4
tbsp.
olive oil
salt, pepper, smoked salt, Tabasco, soy sauce
Mustard mayonnaise
50
g
mayonnaise
25
g
Thomi mustard – light blue
25
g
Thomi Dijon mustard
5
g
Moutard de Meaux
5
g
wasabi paste
5
g
horseradish (jar)
1
lime (juice)
0.5
pinch
saffron
salt, pepper, Tabasco
Red wine onions
4
onions, finely sliced
50
g
Butter
2
bottles
red wine (not from a Tetra Pak)
1
sprig
rosemary
1
tbsp.
veal jus
1
tbsp.
aged balsamic
salt, pepper

Method

 

BBQ sauce:

Fry the tomato, paprika, pepperoni, onions, and garlic together with the rosemary in olive oil.

Season to taste with smoked salt, table salt, pepper, Tabasco, and a little soy sauce.

Next, combine with the tomato salsa.

 

Mustard mayo:

Combine all the ingredients in a bowl.

Pour into a spray bottle and chill.

 

Red wine onions:

Sweat the onions in butter and deglaze with red wine.

Make sure the liquid covers the onions. Next, reduce the liquid until both bottles of red wine have been added and simmered down.

Finally, add a little veal jus and some aged balsamic vinegar.

Season with salt and pepper.

 

To serve the burger:

Fry the approx. 150g burger patties in a griddle pan until cooked to your liking.

Important: After frying, give the meat time to rest. Leave to rest for five to ten minutes at 70°C in the oven with the door ajar.

While the meat is resting, place a slice of “Der scharfe Maxx” cheese onto each patty.

Slice open the burger buns and lightly toast them on the griddle pan. Next, spread the BBQ sauce over both halves of the bun.

Place the lettuce on the lower bun, then lay the burger patty on top.

Spoon 1 tbsp. of the red wine onions onto the patty.

Lay 1 slice of fried bacon on top of this.

Drizzle over the mustard mayo and top with the other half of the bun.

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Cheese types used

  • Der scharfe Maxx