Burger Black Sheep
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!
|4 piece(s)||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|
|500 ml||white wine|
|4 piece(s)||lettuce hearts|
|4 slice(s)||crispy fried bacon|
|1 piece(s)||tomato, peeled, and deseeded|
|1 piece(s)||red chili, hulled, and deseeded|
|1 piece(s)||peperoncini, cored|
|1 piece(s)||onion, peeled, and cut into small cubes|
|1 piece(s)||garlic clove, peeled|
|2 tbsp||tomato salsa|
|4 tbsp||olive oil|
|salt, pepper, smoked salt, Tabasco, soy sauce|
|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 piece(s)||lime (juice)|
|salt, pepper, Tabasco|
|Red wine onions|
|4 piece(s)||onions, finely sliced|
|2 Flaschen||red wine (not from a Tetra Pak)|
|1 tbsp||veal jus|
|1 tbsp||aged balsamic|
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.
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.
Marketing cookies necessary
Please accept the relevant cookie category to view this content