Little Italy Burger with niçoise sauce by Chef Karim Barza
MEAT

LITTLE ITALY BURGER

BY KARIM BARZA, LA BURGERIA
Serves 6 | Prep/Cooking Time 20-30 mins
INGREDIENTS

Nicoise Sauce

  • 35 g Olive Oil
  • 70 g Yellow Pepper
  • 70 g Red pepper
  • 30 g Red Onion
  • 8 g Fresh garlic
  • 75 g Tomato fresh
  • 1 g Rosemary
  • 4 g Salt
  • 50 g water
  • 100 g grilled eggplant
  • 50 g tomato paste
  • 2 g chicken stock
  • 0.5 g black pepper
  • 3 Fresh Green Basil

Burger Brioche Bun                                       

  • 180 g beef patty’s
  • 10 g baby rocca
  • 60 g nicoise sauce
  • 100 g buratta cheese
  • 20 g pesto sauce
  • 10 g sundried tomato
  • sprinkle of salt
  • sprinkle of pepper
  • 10 g melted butter
PREPARATION

Niçoise Sauce

  1. Heat up the non-stick pan, on medium heat before adding the olive oil.
  2. Add finely chopped onion, red pepper, yellow pepper, garlic, rosemary and tomato, cook for 3 mins.
  3. Add water to the mixture and leave for 1 min, then add grilled eggplant and tomato paste.
  4. Keep the mixture on low heat for 10 mins.
  5. Add salt, pepper and basil.
  6. Use a hand blender to have a creamy texture, turn off the heat, cover and let it rest for 5 mins.

Little Burger

  1. Split open the bun and brush melted butter over the cut sides of both halves.
  2. Add buns to the grill, toasting only cut sides of buns. Toast, without moving, until both cut surfaces turn light golden brown.
  3. Add salt and pepper at the beef patty (on both sides).
  4. Spread butter on the grill
  5. Put the beef patty on the grill
  6. For rare burgers, cook for 4 minutes total, for medium-rare burgers, cook for 5 minutes total, for medium burgers, cook for 6 to 7 minutes total, for well-done burgers, cook for 8 to 9 minutes.
  7. Let the patty for 1 min after cooking.
  8. Butter the insides of each bun and toast each bun.
  9. Add salt and pepper at the beef patty (on both sides).
  10. Assemble the burgers adding niçoise sauce on the bun, then baby rocca leaves, the beef patty, the burrata cheese, the pesto sauce, the sundried tomato and the niçoise sauce again.
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