Burger "Croquetes"
Complexity: easily
Quantity: 6 hamburgers
The patty for this burger is made like a croquette: it's made from ground beef, breaded and deep-fried. The goal is a golden, crispy crust, so forming the patties from raw ground beef won't cook through. The ground beef is first pan-fried with spices, then mixed with a béchamel sauce and Parmesan cheese to bind the mixture together. It's then frozen, then formed into patties. They're double-breaded and deep-fried. The croquettes are served hot on buns, topped with a slice of cheese and pickles.
"No party in Miami starts until someone brings burger croquettes," says Nedal Ahmad, co-owner of family-owned fast-food joint Pincho Quick Bites.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Burgers
- 0.6 kg of ground beef shoulder
- 1 tbsp extra-virgin olive oil
- 0.5 tsp granulated garlic
- 0.5 cups flour
- 2 large eggs
- 1 tbsp. breadcrumbs
- Vegetable oil, for deep-frying
- 6 slices Monterey Jack or provolone cheese
- 6 brioches, cut in half horizontally
- Pickled cucumber slices, mustard and mayonnaise, for assembly
Béchamel
- 0.5 cup grated Parmesan (about 30 g)
- 1 tbsp chopped fresh parsley
- 0.5 tsp granulated garlic
- A pinch of freshly grated nutmeg
- 3 tbsp (45 g) unsalted butter
- 3/4 cup flour
- 2.5 cups heavy cream
- 1 large egg, lightly beaten
We recommend
Cooking the dish according to the recipe:
- Prepare the béchamel sauceIn a small bowl, combine the Parmesan, parsley, granulated garlic, nutmeg, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Melt the butter in a medium saucepan over medium heat; whisk in the flour until a thick paste forms, 1 to 2 minutes. Slowly pour in the cream, whisking constantly. Bring to a simmer and cook, whisking, until thickened, about 1 minute. Stir in the Parmesan mixture until smooth. Slowly pour in the beaten egg, whisking constantly to prevent curdling.
- Prepare the cutletsHeat olive oil in a large skillet over high heat. Add the ground beef, garlic, and 1/2 teaspoon each of salt and black pepper. Cook, breaking up the ground beef with a wooden spoon, until darkened, 4-5 minutes. Let cool, then drain the meat in a fine-mesh sieve and transfer to a large bowl.
- Line a baking sheet with parchment paper. Add the béchamel mixture to the bowl with the beef and stir. Transfer the mixture to the prepared baking sheet and freeze until firm enough to form patties, 1-2 hours.
- Place flour in a shallow bowl. Lightly beat the eggs in another shallow bowl, and add breadcrumbs to a third shallow bowl. Form the ground meat into 6 2-cm-thick patties. Dredge them in flour, then dip them in the beaten eggs and then roll them in breadcrumbs. Return to the baking sheet and freeze until the breadcrumbs are firm, about 1 hour.
- In a large skillet, heat 1 inch (2.5 cm) of vegetable oil over medium heat until a deep-fry thermometer registers 350°F (180°C). Working in batches, add the patties and fry until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Top each hot patty with a slice of cheese; let sit until melted, about 5 minutes. Serve the patties on buns; top with pickles, mustard, and mayonnaise.
Author of the recipe - Nedal Ahmad, the owner of a fast food restaurant in Florida's Cuban Quarter, cooks in the style of Brazilian boardwalk street food.
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