2945 Missouri Burger
Ingredients
For 2 burgers
• 2 pretzel rolls
• 2 Wagyu patties 200 g each
• 1 onion
• 1 mango
• 1 romaine lettuce
• 1 slice of Emmental cheese
• O’Donnell Moonshine
(grain spirit)
• 1 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• some cooking oil
(grain spirit)
For the sauce:
• 100g butter
• 2 tablespoons flour
• 50 ml white wine
• 500 ml milk
• 100 g organic herb cheese
• Salt
• Pepper
preparation
For the sauce, melt the butter in a saucepan, add the flour and sauté without coloring. Then deglaze with white wine, allow to thicken and pour in the milk. Then stir the cheese in small pieces into the sauce and melt until it is creamy. Season to taste with salt and pepper.
Grill the Wagyu patties on both sides so that they are still slightly raw and juicy on the inside. Just before they are cooked, place the slice of Emmental cheese on the patties so that the cheese can melt slightly. At the same time, peel the mango and cut two nice slices. Remember that the mango has a large, elongated core that always runs lengthways along the wide side. So always cut along the wide side.
For the Moonshiner Onions, roast the mustard seeds without oil in a pan preheated on the grill. Meanwhile, peel the onions and cut them into thin strips. When the mustard seeds start to burst, add the onion strips and sauté with a little oil. When the onion strips have taken on some color, deglaze with about 4 cl moonshine, flambé and simmer until the liquid has evaporated. Grill the two mango slices as well, while the pretzel rolls are already lightly roasting.
When everything is ready, the Wagyu burgers are simply assembled as desired: spread a little herb cheese sauce on the bottom of each toasted pretzel roll, add the patties with cheese, place a washed romaine heart leaf on top and then the moonshiner onions. Then add 1 grilled mango slice, more herb cheese cream and put the lid on. The Missouri burgers are ready.
FIRE&FOOD Issue 1-2016
