Beef burgers made in a ham cooker

Name: Beef burgers made in a ham cooker
Yield: 4
Ingredients: for the meat for 6 burgers1.1 kg beef (beef shank); 1 L of water; 90 g salt (5 tablespoons); 5 g sugar (1 teaspoon); 2–3 g potassium nitrate (saltpetre) (1/2 teaspoon); Hot spice-coated casing; other toppings6 large buns; 6 slices of your favorite cheese; 6 lettuce leaves; 2 tomatoes; 1 onion; 2 pickled cucumbers; arugula or another favorite lettuce; your favorite sprouts; for the garlic sauce20 ml thick yogurt (about 1.5 tablespoons); 1 teaspoon mayonnaise; 3 cloves garlic; 4 tablespoons ketchup

Burgers are a dish known almost all over the world. Typically, it’s a type of sandwich — a patty made from ground beef in a large bun, served with lettuce, tomato, onion, cucumber, and sauce. Thanks to the unflagging popularity of burgers and the huge number of their fans, this dish has seen many variations. These modifications concern even the patty itself, which no longer has to be beef and can even be meat-free. The bun and the remaining ingredients also leave plenty of room for creativity. You can add practically anything to a burger. The only limitation is how wide we can open our mouths to bite into the burger pyramid… 😊 Today we’re bringing you our take on this dish: a burger with beef prepared in an unconventional way, using a ham cooker, which, as it turns out, has many great applications.

Notes

Recipe for beef burgers from a ham cooker

Preparation:

Choose an even piece of beef so it fills the ham cooker well; trim the meat if necessary. Prepare a curing brine from water, salt, saltpetre, and sugar. Remember that the meat must be fully submerged in the brine. If there isn’t enough brine, add water and increase the amount of salt proportionally. Inject the beef to speed up the curing process. Leave the meat in the brine for 3 days. After this time, you can further tenderize the meat with a needle tenderizer. Next, wrap the whole piece of meat in the spice-coated casing and place it in the ham cooker.

Close the ham cooker and place it in a pot of water. The water temperature for poaching the meat should be between 80-85 ℃. Finish poaching when the internal temperature of the meat reaches 69-70 ℃.

Note! Do not leave the ham cooker to cool. After 20 minutes from removing it from the water, loosen the spring so the meat stays juicy. After another 10 minutes, remove the meat from the ham cooker and peel off the casing — the spices should adhere nicely to the meat and remain on it. Slice the beef into slices about 2 cm thick. Then place the meat in a bun with the remaining ingredients and the sauce. Your homemade ham-cooker beef burger is ready.

You can additionally sear the meat on a grill pan.

You can find the recipe for your own healthy beetroot buns HERE.

Enjoy! ...because homemade is better!

Ingredients