Dry-Aged Beef Mini Burger with Cheddar Cheese – Delicious Soul Food
There’s nothing more popular these days than burgers. What has turned the fast food industry into a cheap dish has been back in Germany for a good year – indeed, worldwide as a gourmet dish. The burgers are presented in a wide variety of variations, burgers bars and their own restaurant chains are created, which simply serve the better Soul Food.
What nobody could have imagined a few years ago is to make a burger out of dry-aged minced meat. Yes, is there such a thing to buy at all? Yes, there is: beef patties and dry-ripened beef are an absolute trend and a household name on the Internet as well as the trusted butcher. Try our mini burgers once, with good meat an absolute pleasure.
- Pepper the dry-age minced meat and salt it.
- Peel the onion, cut it in half and chop it very finely.
- Mix the onion with the minced meat.
- Then form 8 mini burgers out of it.
- Cut open the burger buns.
- Toast the burger buns now.
- Wash the tomatoes and cut them into thin slices.
- Wash the lettuce, spin-dry and remove the lettuce.
- Fry the burgers in the pan.
- You should still be good medium in!
- Arrange bun bases with lettuce leaf, tomato and patti.
- Cut the cheddar cheese into slices.
- Put cheddar cheese on the patti.
- Melt in the grill with top heat.
- Place the top of the bunch on top, press lightly.
- Serve and enjoy immediately!
- Ingredients for 8 Mini-Burger Dry-Aged
- 500 grams of dry-aged minced meat
- Fleur de Sel
- 2 large tomatoes
- 1 onion
- 100 grams lettuce
- 200 grams of cheddar cheese
- 8 burger buns, mini
- some olive oil