Labelburger with textured potatoes

120 min
Type of dish: Burguers, Meats
Temperature: Hot
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Beef ossobuco 0.625 kg
Fresh bacon 0.063 kg
Salted anchovy 3.75 ud
Black olive 0.013 kg
Wholegrain mustard 6.25 g
Soya sauce 0.013 l
Egg whites 1.25 ud
Breadcrumbs 0.013 kg
Table salt 6.25 g
Ground white pepper 0.006 g
Potatoes 0.438 kg
Idiazabal cheese 0.038 kg
Fish tails 15.0 g
Onion 0.125 kg
Carrots 0.125 kg
Leek 1.25 ud
Tomato 0.125 kg
Bay leaf 1.25 g
Thyme 1.563 g
Fresh oregano 0.001 g
Potatoes 0.5 kg
Butter 0.075 kg
Loaf bread 0.125 ud
Butter 0.075 kg
Garlic, bulb 1.25 ud
Rocket 50.0 g
Pine nuts 0.063 kg
Idiazabal cheese 0.038 kg
Garlic, bulb 0.125 ud
Sakura Mix shoots 0.013 kg
Water 0.25 l
Bones 0.075 kg
Onion 0.025 kg
Carrots 0.013 kg
Green leek 0.125 ud
Elaboration

For the sauce:

  • Clean the meat and remove the tendons, and reserve for the sauce.
  • In a hot pan, sauté the meat with a little olive oil.
  • Add the vegetables, stir-fry everything together and cover with a white stock. Add the bouquet garni and let cook for at least an hour and a half.
  • Strain, reduce slightly, add salt and thicken with xanthan gum.

For the potato:

  • Cook the potatoes whole, peel and place them in the thermomix.
  • Add stock, oil and cheese. Blend.
  • Pour the mixture into a pan and heat add the gelatin previously soaked in cold water.
  • Mix and pour into a mould previously lined with plastic wrap and cool until frozen.
  • Remove and cut into discs smaller than the hamburger.

For the hamburger:

  • Cut the meat into small pieces, free of fat and tendons, place in the meat grinder together with the bacon and anchovies.
  • Add the breadcrumbs, mustard and soy sauce to the minced meat along with the egg white. Mix.
  • Using a ring, form a burger patty.
  • Place a disc of the frozen potato on top of the burger and cover it with the meat, closing the edges well so that the potato is kept inside the burger when cooked. Store in a cool place.

For the mashed potato:

  • Cook the potatoes whole, peel and mash, add butter, milk, salt and white pepper.

For the vegetable chips.

For the crispy fine herbs:

  • Mix the breadcrumbs, Idiazabal cheese, butter, crushed garlic, thyme, oregano, salt and white pepper in a thermomix until you get a dough.
  • Roll it out between two layers of baking paper about 2 mm thick and freeze.

 

Nutritional information (1 portion)
Fiber 7.67 g
Saturates 52.03 g
Monounsaturated fatty acids 53.88 g
Polyunsaturated fatty acids 42.4 g
Cholesterol 223.88 mg
Calcium 561.4 mg
Iron 13.98 mg
Zinc 10.29 mg
Vitamin A 1072.47 ug
Vitamin C 57.71 g
Folic acid 197.99 ug
Salt (Sodium) 53741.4 mg
Sugars 11.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.