Burger with matured beef patty
Number of servings
Indulge your palate and try a juicy burger recipe with a matured beef patty. Unleash your inner cook and surprise your family!
For 2 servings
- 600 g of matured beef
- 10 g of smoked Maldon salt
- a pinch of crushed black pepper
- 80 g of melted butter for the patty
- 2 twigs of fresh rosemary
- 2 twigs of fresh thyme
- 4 Brioche buns
- 50 g of melted butter for the bun
- KĖDAINIŲ KONSERVAI sauce for burgers
- 1 head of Romaine lettuce
- 3 tomatoes
- 4 KĖDAINIŲ KONSERVAI pickles
- 2 red onions
- 30 ml of olive oil
- ½ lemon juice
Remove the herbs from the stems and chop up finely.
Place the minced beef in a bowl, sprinkle with spices and chopped herbs, add the melted butter and mix well.
Form portion-sized patties. They should be slightly larger than the bun, as the meat will shrink during frying.
Sprinkle the patties with olive oil and fry to the desired degree of doneness at 200-250 °C. For medium-well fry for about 2.5-3 minutes.
At the end of frying, place a slice of cheese on the patty and allow to melt.
Put lettuce leaves, sliced tomatoes and onion rings in a bowl and toss everything with oil and lemon juice, add salt and stir. Cut the cucumbers into thin slices.
Cut the bun in half lengthwise, brush the inside with butter and toast for about a minute.
Spread the KĖDAINIŲ KONSERVAI burger sauce on the inside of the toasted bun. If you prefer something spicier, use KĖDAINIŲ KONSERVAI spicy burger sauce. Layer the lettuce, tomatoes, prepared meat patty, slices of onion and cucumber on the bottom half of the bun, then place the top bun on the burger.