Hambúrguer amador x profissional
Hambúrguer amador x profissional 🍔 is a medium Brazilian recipe that serves 2. 750 calories per serving. Recipe by Michele Crispim on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $28.59 total, $14.30 per serving
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Egg, Milk, Gluten, Soy (if using soy oil)
Ingredient Substitutions
- Instead of Thick‑Cut Bacon: Smoked pancetta, Turkey bacon
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Fresh Cream (Creme de Leite Fresco): Heavy cream, Half‑and‑half
- Instead of Ground Beef: Ground chuck, Ground turkey (less fat)
- Instead of Milk: Half‑and‑half, Cream (thinner)
- Instead of Egg: Egg yolk paste (vegan mayo base)
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Garlic Clove: Garlic powder (¼ tsp)
- Instead of Fresh Parsley: Cilantro, Chives
- Instead of Black Pepper: White pepper
- Instead of Cherry Tomatoes: Roma tomato wedges
- Instead of Red Onion: White onion
- Instead of Romaine Lettuce: Iceberg lettuce
- Instead of Cheddar Cheese Slice: Provolone, Swiss
- Instead of Burger Buns: Ciabatta rolls, English muffins
- Instead of Salt: Sea salt
Equipment Needed
- Large Skillet
- Mixing Bowl
- Whisk or Hand Mixer
- Spatula
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Emulsifying the mayonnaise without it separating
- Cooking the bacon until crisp without burning
- Searing the patty to develop a crust while keeping the interior juicy
Chef Tips from the Video
- Use high‑fat ground beef (20 % fat) for the best flavor and juiciness.
- Render the bacon slowly over medium heat to get maximum flavor without burning.
- For an extra green hue, add a few leaves of fresh basil to the mayo.
Troubleshooting
Mayonnaise separates or looks curdled.
Stop mixing, add a teaspoon of warm milk, and whisk vigorously to bring it back together.
Patty is dry or overcooked.
Use 80 % lean beef for juiciness and monitor cooking time; remove from heat when the internal temperature reaches 71 °C.
Buns become soggy.
Steam only briefly and keep the lid off after the first minute; toast the cut sides with butter for a crisp texture.
Storage
Refrigerator: Bacon mayo: up to 3 days in an airtight container; cooked patties: 2 days; assembled burger: best eaten same day.
Freezer: Uncooked seasoned beef patties: up to 3 months; cooked patties (without bun): up to 2 months.
Room temperature: Buns can be stored at room temperature for up to 1 day in a paper bag.
Make-Ahead Tips
- Prepare the bacon‑green mayo a day ahead and store it in the fridge; give it a quick whisk before using.
- Cook the bacon strips in advance and keep them in a sealed container; re‑heat briefly in the pan before assembling.
Frequently Asked Questions
What is the cultural significance and history of the Bacon Mayo Burger in Brazilian cuisine?
While burgers are not traditional Brazilian fare, they have become a popular street‑food staple in Brazil, especially with creative toppings like bacon and homemade mayo. The Bacon Mayo Burger reflects the Brazilian love for hearty, meat‑centric dishes and the influence of American fast‑food culture blended with local ingredients.
What regional variations of bacon‑topped burgers exist in Brazil?
In the South of Brazil, burgers often feature smoked pork belly or linguiça, while in the Southeast you’ll find cheese‑filled patties and tropical fruit salsas. The green bacon mayo version is a modern twist popular in urban cafés and food‑truck scenes.
How is the Bacon Mayo Burger traditionally served in Brazilian street food stalls?
Street vendors typically serve the burger on a soft brioche bun, topped with crisp bacon, fresh lettuce, sliced tomato, and a generous dollop of homemade mayo. It is often accompanied by a side of fried yucca or sweet potato fries.
During which celebrations or occasions is a gourmet burger like this enjoyed in Brazil?
Gourmet burgers are a favorite at casual gatherings, weekend barbecues (churrasco), and birthday parties. They are also a common feature at food festivals and night‑market events across major Brazilian cities.
What authentic ingredients are essential for a traditional Brazilian‑style bacon mayo, and what can be substituted?
Authentic ingredients include thick‑cut Brazilian bacon, fresh parsley, whole milk, and a raw egg yolk. Substitutes can be smoked pancetta for bacon, cilantro for parsley, and half‑and‑half for milk if needed.
What other Brazilian dishes pair well with the Bacon Mayo Burger?
Pair it with a side of pão de queijo (cheese bread), a fresh cucumber‑tomato salad dressed with lime, or classic Brazilian fried yucca (mandioca frita) for a balanced meal.
What makes the Bacon Mayo Burger special compared to a regular cheeseburger in Brazilian cuisine?
The addition of a vibrant green bacon‑garlic‑parsley mayo adds herbaceous freshness and smoky depth, while the use of high‑fat beef and crisp bacon creates a richer, more indulgent bite that stands out from a standard cheeseburger.
What are the most common mistakes to avoid when making the Bacon Mayo Burger at home?
Common errors include over‑mixing the mayo, which causes it to split, cooking the patty too long which dries it out, and overcrowding the pan which prevents proper searing. Follow the critical steps and timing to avoid these pitfalls.
Why does this recipe use a small amount of water to create steam in the skillet when toasting the buns?
A splash of water creates a brief burst of steam that softens the interior of the bun while the buttered sides toast, giving a contrast of a warm, fluffy interior and a crisp exterior without making the bun soggy.
What does the YouTube channel Michele Crispim specialize in?
The YouTube channel Michele Crispim focuses on approachable home‑cooking tutorials, often highlighting Brazilian comfort foods, creative twists on classic dishes, and practical tips for everyday cooks.
Last updated: September 6, 2026
