Ingredients for Mohair Burger Recipe
For the sooty swimsuit:
55 g mayonnaise
4 g soot powder
3 g of salt
2 g black pepper
For the raisins:
500 g veal trance
For the brioche:
50 g flour
10 g sugar
2 g maldon salt
25 g milk
37 g butter
For veal velute:
50 g butter
250 g bone broth
50 g flour
How To Make Mohair Burger?
For the mohair meat; After cooking the veal tranche in the oven at 120 degrees for 6 hours, turn it into lint.
For the brioche bread; Open the yeast with milk. Then add the dry ingredients.
Add butter little by little until the dough has a homogeneous consistency. Then mold it. Bake in a preheated 170 degree oven for 40 minutes.
Leave water in pyrex on the oven floor.
For veal velute; Put 2 liters of water and 1 kilo of veal bones in a pot. Boil in this way for an average of 9-10 hours.
When the water drops to 1 degree in 5, filter the water and cool it.
Put the butter and flour in a saucepan and fry. When it becomes dark brown, add the naturally cooled bone broth. When the mixture has a homogeneous consistency, remove it from the stove.
For service; Cut a 4-inch thick slice of brioche bread in half.
Apply sooty swimsuit to the lower and upper lids. Arrange the pickle so that it completely covers the bottom.
Coat the mohair meats mixed with veal velute on top.
Divide 2 roasted capia peppers into 3-4 pieces and place on the meat.
Cover it with pickle again and close the top cover. Bon Appetit.