Beef burger

• Cook By: Fundació Alicia/Restaurante Les Cols
• Theme: Meat dishes Influencer
• Main Ingredients: beef
• Serving Size: 4

For the beef burger

Ingredients

• 800 g Beef sirloin
• 16 g Gluten free Soy Sauce
• 8 g Capers
• 2 ea Egg yolks
• 20 g Cubes of pork lard
• 2 g Salt
• Freshly ground black pepper

Directions

1. Using a sharpened kitchen knife, finely chop the sirloin, capers, and cucumber Jang-Ah-Ji.

2. In a bowl, mix the chopped beef with GanJang let marinate at room temperature for 30 minutes.

3. Add capers, cucumber, pork lard cubes, egg yolk, and salt to the mixture and mix well.

4. Form the beef into patties and set aside.

For the cucucmber Jang-Ah-Ji (cucumber in vinegar)

Ingredients

• 3 ea Cucumbers
• 250 ml Water
• 250 ml Jang with Vinegar

Directions

1. In a saucepan bring the water and Jang with Vinegar to a boil. Once the mixture starts boiling, remove from heat and pour the liquid into the jar containing the peeled and finely sliced cucumbers.

2. Cover the cucumbers with the mixture and close the jar. Allow to rest for at least 24 hours before using

For the Soy Sauce(GanJang) butter

Ingredients

• 100 g Unsalted butter
• 5 g Gluten free Soy Sauce

Directions

1. Use an electric egg-beater to whip the room-temperature butter until its volume has tripled.

2. Add Soy Sauce(GanJang) while beating until the sauce is fully incorporated into the butter.

3. Keep at room-temperature.

For the sautéed parsnip

Ingredients

• 1 Parsnip
• Extra-virgin olive oil
• Salt

Directions

1. Peel the parsnip and cut in half.

2. Sauté with a bit of olive oil until tender and slightly golden. Salt to taste.