John Myers
XXL Burger De Luxe
The perfect xxl burger de luxe recipe with a picture and simple step-by-step instructions.
- 600 g Ground beef
- 7 piece Medium-Sized onions
- 2 tbsp Grainy mustard
- 4 tbsp Oil
- 1 head Mini romaine lettuce
- 80 g Danish gargle salad
- 4 piece Burger bun
- 1 toe Garlic
- 50 g Sun-Dried tomatoes
- 50 g Dried apricots
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 2 tbsp Worcester sauce
- 1 tbsp Honey
- 2 tbsp White wine vinegar
- 2 tsp Brown sugar
- 3 tbsp Whiskey
- 1 For the sauce 2 kl. Peel and chop the onion and garlic. Roughly dice tomatoes and apricots. Heat the olive oil in a saucepan. Sauté the onion and garlic in it. Add tomatoes, apricots and 300 ml water and bring to the boil. Stir in tomato paste. Cover and simmer for about 20 minutes. Puree with a hand blender. Season to taste with salt, pepper, Worcestershire sauce, honey and vinegar. Let cool down.
- For the mince steaks, peel and finely dice the onions. Knead the mince, onions, mustard, approx. 1 teaspoon salt and approx. 1/2 teaspoon pepper. Shape it into about 12 flat burgers. Heat 3 tablespoons of oil in portions in a large pan, fry the minced steaks in it, turning on each side for about 3 minutes.
- Cut the onions into thin rings for 4 burgers. Heat 1 tablespoon of oil in a pan. Fry the onions in it. Sprinkle with sugar and caramelize until lightly golden yellow while stirring. Deglaze with whiskey, bring to the boil briefly.
- Preheat the grill of the oven. Clean, wash and spin dry the lettuce. Bake the rolls under the grill for 2-3 minutes. Then cut through. Cover the lower halves of the roll with lettuce leaves, 2–3 teaspoons each of tomato sauce, 1 minced steak each, some cucumber salad and onion rings. Place the top halves of the bun on top.
- To freeze, divide the remaining tomato sauce into small freezer jars or screw-top jars, close and freeze. Stack the remaining cold steaks in portions in shallow freezer boxes or place them next to each other in freezer bags. Freeze minced steaks. For more burger steaks and tomato sauce, let thaw for 2-3 hours. Briefly fry the steaks in hot oil while turning.
Facebook Comments