Boqueria Burger
Dry age Rib and Brisket Mix Burger, red wine onions, Valdeon cheese, allioli on a brioche bun with Piparras,french fries and mixed greens
Server Description
Dry age Rib and Brisket Mix Burger, red wine onions, Valdeon cheese, allioli on a brioche bun with Piparras,french fries and mixed greens. Ask temperature!
pronunciation
runner description
Burger
Line up notes
allergies
Dairy
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Gluten
–
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ingredients
- 1 ea Burger Patty 5 oz of (50% dry aged, 50% brisket)
- 2 oz Red wine onion jam
- 1 oz Aioli
- 1 oz Valdeon Blue Cheese
- 1 ea Brioche Bun
- 2 ea Piparras
For the red wine onion:
- 3 lbs red onion thin julienne
- 3 qts red wine
- 1 cup sugar
- ½ cup of sherry vinegar
sourcing
procedure
For the red wine onion:
- Mix in a pot; wine, sugar and onions. Cook until wine is almost absorbed. About 1 hour. (you should have only 1 cup of wine left when you stop the heat.
- Add sherry vinegar, mix and cool down.
Final presentation:
- Season the burger with salt and pepper.
- Sear Burger patty a la plancha to desired temp
- Open bun in half and toast on the plancha until gets a little color.
- When ready to serve put Valdeon on top of the meat and put in the oven for about 2 min until the cheese starts to melt.
- Add the aioli to the bun and put the meat/cheese on top
- Add the onion jam on top of the cheese and top with the other side of the bun.
- Put a skewer with two piparras on top.
- Serve burger with a side of french fries and mix greens
critical control points
PACKAGING
Plateware
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