This is the recipe we decided to present for the national burger competition, we tried two recipes, and this one is our internal winner.
Light and complex, this burger is a whole moment, an experience, from the sweetness of the first bite to the lingering white wine hints of the sauce, it’s softness that best described it. That’s actually where the name came from. Just imagine being by the Adriatic coast, not in full summer but a bit sooner, it’s warm outside and you just attended a business seminar, decided to take 2 days off at the end just to relax. You sit in a restaurant looking at the sea, the air is warm and a nice breeze makes it really breathable. You would be drinking prosecco or cianti and you start to be hungry. This, is the burger corresponding to that exact moment. Softness, a full palette of aromas and flavors yet simple enough to be enjoyed without overthinking.
It starts with the soft, chesnut and cacao lightly flavored bread, then the texture difference with the shrimps and the meat, all linked by the cheesy goodness of the sauce… It’s already good but it’s completed by the freshness and spike of the marinated tomatoes on their salad.
This burger is the perfect evening start.
Count 2small ones per burger, or one larger one
50cl coconut milk
10g lemongrass, I used dried
Pinch of smoked paprika
Zest of 1 lime
Juice of half a lime
Mix all the marinade ingredients together in a bowl. Clean the shrimps and let them marinate in the mixture for at least 4h. Before using, grill them in a pan on some olive oil. Keep the juices in the pan and use it to prepare your meat.
Carpaccio of tomatoes
1 red tomato
1 yellow tomato
1 black tomato
Olive oil to taste
Balsamic vinegar to taste
Salt, pepper to taste
Thinly slice the tomatoes and rub them with the marinade. Let soak for at least 4 hours.
Soft wholewheat chestnut buns
Makes 7-9 buns of around 125g
80g chestnut cream
1 packet active dry yeast
185g white flour
350g wholewheat flour
1/2 packet baling powder
10g unsweetened cocoa
Heat the milk and butter until the butter melts. Cool it to body temperature and mix in the egg, chestnut cream and dry yeast. Let sit until it becomes frothy. Meanwhile, mix together the powders. Add to the liquids and mix well, adding flour if necessary, to make soft dough that just stops sticking to the sides of the bowl. Let rise covered in a warm place for at least 1h. Knead it a little do deflate, then form into balls of desired size. Cover them and let rise for another 30min. Meanwhile preheat the oven to 190DC. When the buns are ready, brush them with milk and sprinkle with sesame seeds. Bake for around 15min, or until they sound hollow if you tap them. When you take them from the oven, immediately cover them with a kitchen towel and let them cool to room temperature before using.
20g salted butter
1dcl white wine
50g Abondance cheese
Melt the butter in a saucepan, then add flour, let cook until it thickens. Slowly pour in the milk, whisking to keep the mixture smooth. Add in the wine also, and spices. Adjust to the desired thickens by letting it cook longer or diluting with more wine. When the desired texture reached, grate in the Abondance and mix it until it is fully melted. When storing the sauce, cover it with cling film, so it doesnt form a crust.
Charolaise beef patties
Minced beef, with about 20% fat
Count 150g per patty
Weigh the minced meat and form it into thin patties, making a slight well in the center, so they wont bulge in the cooking process. Grill them in a pan, seasoning with salt and pepper, until they are medium well done.
1 pinch of fresh coriander, finely chopped
Frisée salad, a small fistful per burger
Cut the bun in two. Spread the sauce over the bottom half. Add tomatoes, then the beef. Cover the patty with more cheese sauce, then place shrimps on top. Add the coriander and the salad and cover with the top part of the bun.
Bon appetit 🙂
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