El Perro Negro - Tallegio + black truffle mayo burger
El Perro Negro based in Glasgow is another one of the finalist of the National Burger Awards in 2019 take a look at their recipe.
Main courses
Ingredients
El Perro Negro - Tallegio + black truffle mayo burger
−
+
£16.39
For the truffle mayo:
HELLMANN'S Real Mayonnaise 5L
/ml
200.0 ml
0%
Sherry Vinegar
/ml
20.0 ml
0%
Truffle
/g
10.0 g
0%
For the caramelised onion:
Onions
/kg
1.0 kg
0%
Unsalted butter
/g
150.0 g
0%
Vegetable oil
/ml
50.0 ml
0%
Sea salt
/g
1.0 g
0%
For the burger:
Chuck steak
/g
900.0 g
0%
Sea salt
/g
2.0 g
0%
Beef fat
/g
300.0 g
0%
For assembly:
Taleggio Cheese
/g
250.0 g
0%
Hamburger buns
/pc
10.0 pc
0%
/
For the truffle mayo:
-
Sherry Vinegar 20.0 ml
-
Truffle 10.0 g
For the caramelised onion:
-
Onions 1.0 kg
-
Unsalted butter 150.0 g
-
Vegetable oil 50.0 ml
-
Sea salt 1.0 g
For the burger:
-
Chuck steak 900.0 g
-
Sea salt 2.0 g
-
Beef fat 300.0 g
For assembly:
-
Taleggio Cheese 250.0 g
-
Hamburger buns 10.0 pc
Preparation
-
For the truffle mayo:
- In a large bowl add all the ingredients and mix all the ingredients thoroughly .
- Chill until required.
-
For the caramelised onion:
- Peel and slice the onions thinly.
- Cook the onions in a heavy bottomed pan on a medium heat
- Add a touch of vegetable oil andhalf of the unsalted butter, wait until melted
- Add the onions and season with salt to sweat
- Keep moving the onions until they start to colour and stick to the pan
- Add the remaining 100g of butter and continue until the onions are dark and glossy
-
For the burger:
- Get your butcher to mince both the fat and the meat together in a medium grind, passed through twice, thenshape into 150g patties.
- Get a frying pan hot then season each side of the burgers generously with salt and place in the pan.
- Cook for 4 minutes on one side ensuring it has a nice brown crust on.
- Flip over and do the same to the other side and continue to cook for a further 4 minutes.
- Once there is a nice crust on both sides flip every 20 seconds to ensure its evenly cooked.
-
For assembly:
- Whilst the burgers are still in the pan, place a nice slice (or two) of tallegio cheese
- Then add the hot caramelised onions, this should help melt the tallegio cheese on both sides
- Place the burgers down on the bottom half of bun (ideally toasted), on the other half put a generous dollop of the truffle mayo and place on top of the burger
