Hambúrguer amador x profissional 🍔

Ingredients

• 200 g Thick‑Cut Bacon (cut into 1‑cm strips)
• 2 Tbsp Unsalted Butter (softened, for searing the patty)
• 50 ml Fresh Cream (Creme de Leite Fresco) (optional topping, adds richness)
• 300 g Ground Beef (80 % lean, 20 % fat; form two 150 g patties)
• 200 ml Milk (whole milk, for the bacon mayo base)
• 1 Egg (use only the yolk for the mayo)
• 100 ml Olive Oil (neutral‑flavored, for emulsifying the mayo)
• 1 Garlic Clove (minced)
• 2 Tbsp Fresh Parsley (finely chopped, adds green color and flavor)
• ½ tsp Black Pepper (freshly ground)
• 6 Cherry Tomatoes (halved)
• ½ Red Onion (sliced into thin rings)
• 4 leaves Romaine Lettuce (washed and dried)
• 2 Cheddar Cheese Slice (melted on the patty)
• 2 Burger Buns (soft brioche or classic sesame buns)
• 2 Tbsp Water (for creating steam in the pan)
• to taste Salt

Instructions

1. Prepare the Bacon‑Garlic‑Parsley Mayonnaise

   In a mixing bowl combine the egg yolk, 100 ml olive oil, 200 ml whole milk, minced garlic, chopped parsley, and a pinch of black pepper. Using a whisk (or hand mixer) blend until the mixture emulsifies into a smooth, light‑green mayo. Add 2‑3 strips of cooked, crumbled bacon for extra flavor and blend briefly.

   Time: PT5M

2. Cook the Bacon

   Heat the large skillet over medium‑high heat. Add the bacon strips in a single layer and cook, turning occasionally, until crisp and golden, about 5 minutes. Transfer to a paper‑towel‑lined plate; reserve a tablespoon of rendered fat in the pan for the patty.

   Time: PT5M

   Temperature: Medium‑high

3. Season and Form the Beef Patties

   Divide the ground beef into two equal portions (150 g each). Gently shape each into a round patty about 1 cm thick, handling the meat as little as possible. Season both sides with salt and freshly ground black pepper.

   Time: PT2M

4. Sear the Patties

   Add 1 Tbsp butter and the reserved bacon fat to the hot skillet. Place the patties in the pan and sear without moving for 3 minutes, then flip, add a slice of cheddar on each, and cook another 3 minutes for medium‑rare (adjust time for desired doneness).

   Time: PT6M

   Temperature: Medium‑high

5. Steam the Buns

   While the patties finish, lightly butter the cut sides of the buns. Add 2 Tbsp water to the skillet, cover quickly with a lid, and let the buns steam for 1 minute until warm and slightly toasted.

   Time: PT2M

   Temperature: Medium

6. Assemble the Burger

   Spread a generous spoonful of the green bacon mayo on the bottom bun. Layer lettuce, a cooked patty with melted cheese, a few slices of crisp bacon, halved cherry tomatoes, and red‑onion rings. Top with the bun lid and drizzle a little extra mayo if desired.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g