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Recipe of Botaneras Hamburgers with Basil Mayonnaise and Garlic Vinegar
Recipe

Botaneras Hamburgers with Basil Mayonnaise and Garlic Vinegar

10 mins
Low
18
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This recipe for botaneras hamburgers will be a success at your next party or meeting, as you will make your own mayonnaise with a touch of basil from scratch. When making them, help yourself with your two hands and cook them in a pan or comal wide and shallow enough to accommodate them all.
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Ingredients

4 portions
  • 1/4 kilos ground beef, beef
  • 1 egg, organic
  • 4 tablespoons amaranth, inflated
  • 1 cup onion, diced
  • 1 tablespoon fresh coriander, finely chopped
  • 1/2 guajillo chilies, in strips and without seeds
  • 2 tablespoons Carbonell® capers
  • 7 olives, stuffed with Carbonell® serrano ham
  • enough ground cumin
  • enough sea ​​salt
  • 2 tablespoons Extra Virgin Olive Oil Carbonell®
  • enough bacon, to the comal, for the garnish
  • enough yellow cheese, for the garnish
  • mushrooms, roasts for the garnish
  • black olives, Carbonell® for the garnish
  • tomatoes, sliced for the garnish
  • baby spinach, for the garnish
  • enough ketchup
  • enough mustard
  • onions, caramelized prepared with Carbonell® for the garnish
  • enough hamburger bun, small
  • 3 egg yolks, organic basil mayonnaise
  • 15 Basil leaves, bleached and finely chopped for basil mayonnaise
  • enough Carbonell® garlic vinegar, for basil mayonnaise
  • 1/2 cups Extra Virgin Olive Oil Carbonell®
  • enough sea ​​salt

Preparation

Place the ingredients in a bowl in this order: Extra-Virgin Carbonell Oil, then onion, cumin, egg and sea salt.
Let stand a few minutes for the salt to dehydrate the onion and make a liquid paste.
Add the ground beef, the capers and with the help of a wooden spoon, mix everything very well.
Pour the amaranth with the olives in the form of rain. You can use one hand all the time to integrate the elements, but be careful not to burst the olives.
For basil mayonnaise, in a bowl, beat the yolks until you achieve the desired consistency of mayonnaise.
Add Carbonell Extra-Virgin in the form of a thread to mix homogeneously and once achieved, gradually add the Carbonell garlic vinegar while stirring, sea salt and basil.

PRESENTATION

Garnish with spinach leaves.

TIPS

When making them, help yourself with your two hands and cook them in a pan or comal wide and shallow enough to accommodate them all.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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