Serves 1
Directions
- 1Prepare the cured yolk sauce: Put the egg yolk in a bowl and cover it with soy sauce. Leave it curing for 2 hours. Afterwards, stir to make the sauce.
- 2Prepare the citric pink sauce: Put a spoonful of mayonnaise, a spoonful of ketchup, a splash of soy sauce, a splash of lime juice and a splash of orange juice in a bowl and mix well.
- 3Make the crispy egg white: Pour a little water on the plate with the egg white, take it with your hand and pour it into a frying pan over medium-high heat and brown it on both sides to make the lace.
- 4Smash and place the cheese: Smash two balls of 90 g and place a slice of sheep cheese on top of one disc and a slice of cheddar on top of the other.
- 5Assemble the burger: Toast the brioche bread and spread the citric pink sauce on the bottom bread. Place the disc with the sheep cheese and on top the disc with the cheddar cheese. Put the egg lace and two slices of crispy bacon. Finally, spread the top bread with the cured yolk sauce and close the burger.
Ingredients
- 1 pan brioche
- 180 g carne para smash
- 1 cucharada mayonesa
- 1 cucharada ketchup
- 1 lima
- 1 naranja
- salsa de soja
- chorrito sriracha
- 1 huevo
- 1 loncha queso de oveja
- 1 loncha queso cheddar
- 2 lonchas bacon
Equipment
panbolsartén
Tips
- The burger is inspired by David Muñoz's recipe from quarantine.
- The egg yolk should be left curing for 2 hours.
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