Beef burger with stir-fried asparagus and caramelized onion

Receta en español aquí

Beef burger with stir-fried asparagus and caramelized onion

Ingredients (5 patties  around 150 g)

750 g ground beef      

150 g onion, minced

2 cloves of garlic

1 y ½ tablespoon ketchup

1 y ½ teaspoon mustard

1 y ½ teaspoon  Worcestershire sauce

1 teaspoon tabasco sauce

Salt and black pepper to taste

To assemble

Hamburguer buns
Mayonnaise, mustard and ketchup to taste

Tomato slices

Arugula or lettuce
Havarti cheese  

1 slice of bacon per burger (I didn’t put it this time)
A small bunch of green asparagus

Caramelized onion (recipe here)

Directions

Two hours before: Grind onion and cloves of garlic.

Combine ground beef with all the ingredients in a large bowl. 

Cover with plastic wrap and put in the fridge.

Prepare the caramelized onion and set aside.

Later form into patties and cook.

To assemble

Stir fry the asparagus with a dash of olive oil, some garlic powder and salt to taste over low heat for some minutes.

When burgers are done immediately place one slice of havarti cheese on each one

To assemble burgers spread the sauces and divide arugula and tomatoes over bottoms of buns.

Place the burger with the melted cheese and top with caramelized onion, some stir fried asparagus and mayonnaise.
And enjoy!

 

Homemade lemon curd

Lemon Curd

Ingredients

6 large egg yolks

200 g (1 cup) sugar

180 ml lemon juice

Zest of 1 lemon

50 g unsalted butter, at room temperature

A pinch of salt

Directions

In a medium-sized saucepan whisk together the yolks, sugar, lemon juice, lemon zest and a pinch of salt, using a balloon whisk.

Place the saucepan over a pot that has an inch of simmering water in it.

Stir with a rubber spatula the mixture until it thickens (it took me 10 minutes) It must be thick like a pudding.

Remove from heat and stir in the butter.

Strain the curd into a clean jar and cover.

Once cold, place it in the refrigerator until ready to use.

Use before a week or you can froze it for a month.

Leek and mushroom pie

Olive oil bechamel sauce (White sauce)

Olive oil bechamel sauce

Ingredients

For a liquid sauce

500 ml milk

40 g flour

40 g extra virgin olive oil

Salt, black pepper and nutmeg to taste

For a thick sauce

500 ml milk

70 g flour

70 g extra virgin olive oil

Salt, black pepper and nutmeg to taste

Directions

Heat the olive oil in a skillet.

When olive oil is hot dump in the flour and stirs it quickly into the oil, over medium heat.

Stir constantly with a wooden spoon, until the flour is cooked, but don't let it brown or darken.

Add gradually the milk, whisking constantly.

Lower the heat and add salt, black pepper and nutmeg to taste. Continuing to stir as the sauce thickens.

Remove from the heat and use immediately or if you want this sauce for later use, cover it to prevent a skin from forming.

Warm salad with goat cheese and honey