Burger with red onion

Burger with Tropea PGI red onion, chili pepper pâté and Tuttocalabria dried tomatoes

Ingredients for the bun dough (approximately 6 buns)

  • 560 gr. of 00 flour
  • 11 gr. of dry yeast
  • 3 gr. of salt
  • 6 gr. of instant yeast
  • 30 gr. of sugar
  • 320ml. of whole milk
  • 30 gr. of vegetable oil

For the bun topping

  • 180 gr. of minced veal
  • 3 Tropea PGI TuttoCalabria sweet and sour onions cut in half
  • 3 dried tomatoes Tutto Calabria
  • 1/2 teaspoon TuttoCalabria chili pepper pâté
  • 1 teaspoon mayonnaise
  • 1 slice cheddar cheese
  • 1 slice of fresh pecorino from Monte Poro
  • 2 slices of Calabrian bacon
  • Rocket, salt and pepper to taste

PROCEDURES

  1. Let's prepare the dough to create our "bun" sandwiches. Place all the ingredients in one planetary, or food processor, in this exact order and start kneading for approximately 7'10' minutes. You will understand that the dough is ready as soon as it is well mixed and will come off very easily from the sides of the robot.
  2. Transfer the dough to a work surface lightly dusted with flour and form a loaf. Place the dough in a bowl and leave to rise until double in volume, covered with cling film (minimum 4 hours). Once the volume has doubled, roll out the dough again on the work surface, cut and weigh 100 g of dough for each sandwich.
  3. To form the sandwich, simply create a circumference with your hands flattening the dough for each of the 100 g loaves. and close them on themselves by doing some folds for each "side" of the circumference.
  4. At this point for "close the dough” just rotate it with your hands on the work surface for a few minutes. Once the operation is completed, place the sandwiches on one side for each loaf baking tray covered with baking paper and cover them to further double the volume.
  5. Brush them withegg and sprinkle with some seeds sesame so we're ready to bake a 180 degrees for 20 minutes. As soon as you see them colored, brown, take them out.
  • Let's make our own hamburger
  1. First prepare theHamburger fixing the ground of salt and pepper and mix with your hands. To form the hamburger if you don't have a mould, you can use a pastry cutter to make the first layer of meat, add the fresh pecorino and overlap the remaining ground.
    Press the meat lightly and remove the pasta cutter.
  2. Cook the jowls in a pan over low heat so that it slowly releases its fat.
    As soon as it becomes Crisp set aside and cook the hamburger in the same pan for two minutes on each side. Immediately afterwards, with the flame off and the lid on, melt the slice of Cheddar directly on meat.
  3. We are ready for to compose our sandwich. Starting from the base enter: mayonnaise, rocket, sweet and sour onions All Calabria, hamburger with cheddar, bacon, dried tomatoes All Calabria. Spread the chilli pâté on the top of the sandwich and close.

    Happy "Calabrezization" to everyone.

Customer care

Mon – Fri: 09:00 – 12:30 | 3pm – 5.30pm
Sat – Sun: Closed

Phone

0961/996685

Email

customer.tuttocalabria@gmail.com

 

Tutto Calabria by A. Celli Srl
Contrada Mandarano
88044 Marcellinara (CZ)
VAT number: IT 01814420798
REA: 142246