Grilled patty of dry-aged beef
Recipe for burger
Burger on the grill. The burger patties are made from home-ground, 60-day dry-aged beef brisket/chuck and grilled.
The bacon is dry-cured, smoked, and dry-aged for 30 days.
Watch a teaser for our video where we make the burger bun here:
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Ingredients
- 400 gram Ground Beef 2 x 200 grams dry-aged burger patties
- Spices Salt and pepper
- 2 pcs. Buns Burger buns
- Pickled red onions To taste
- 100 gram Pointed Cabbage
- 4 loaves Bacon
- 34 gram Ketchup
Instructions
- This lunch bacon burger is based on leftovers and is therefore very simple to make.
- When we make burger patties, burger buns, and bacon, we always make large portions and put what we do not need in the freezer for an easy meal another day.
- Therefore, the first thing you need to do is take out 2 patties, 2 burger buns, and 4 pieces of bacon in the morning. If it should be ready for lunchtime, let it sit on the kitchen counter; if it's for dinner, put the patties and bacon in the refrigerator and take them out an hour before you need them.
- Start by turning on your grill, so you're sure it's hot when the patties go on.
- 30 minutes before you eat, take the pointed cabbage out of the refrigerator and slice it finely. Place it in a bowl of ice water and let it sit until a few minutes before serving. Then strain and dry the cabbage from water.
- Crisp the bacon in a pan (or foil tray on the grill) and place it on paper towels to soak up the fat.
- Our patties are pre-shaped, so just sprinkle them with salt and pepper and give them 3.5 minutes on each side on the grill.
- If you have regular burger patties (not dry-aged), they should have 4.5 minutes on each side.
- 2 minutes before the patties are ready, cut the buns in half and toast the insides on the grill.
- Spread ketchup on the insides of the buns and place the desired amount of pointed cabbage, pickled red onions, and bacon along with your patty.
- Bon appétit.
