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Lesters Lesters
Snack bar
4
25 + 20 (marinating time)
20

Ingredients

For the burgers

1 package sliced pastrami (150 g)

1 package sliced smoked meat (150 g)

1 package sliced all-beef salami (150 g)

4 brioche burger buns

Fried onions, to taste

Microgreens, to taste

 

For the pickled onions

1/2 cup vinegar

1/2 cup water

2 tbsp sugar

1 tsp salt

1 large red onion, thinly sliced

 

For the queso

200 g chorizo sausage

3 tbsp butter

2 tbsp all-purpose flour

1 can (473 ml) blonde lager beer

400 g shredded yellow cheddar cheese

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Preparation

  1. In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil.
  2. Place the sliced red onion in a bowl and pour the hot pickling liquid over it. Let marinate for at least 20 minutes.
  3. Pulse the chorizo in a food processor until finely crumbled.
  4. Place the crumbled chorizo in a cold saucepan and cook over medium-low heat for 5 to 8 minutes, stirring occasionally, allowing it to slowly render its fat.
  5. Remove the chorizo with a slotted spoon, reserving the cooking fat in the saucepan.
  6. Add the butter to the chorizo fat and melt. Stir in the flour and cook for about 2 minutes, whisking constantly to form a roux.
  7. Gradually whisk in the blonde lager until smooth. Bring to a boil, then reduce heat and simmer for 2 minutes.
  8. Gradually add the shredded cheddar cheese, stirring until completely melted.
  9. Stir the reserved chorizo into the queso and keep warm.
  10. Preheat a plancha or large skillet over medium heat.
  11. Grill the salami slices for 2 to 3 minutes per side, until lightly crispy.
  12. Warm the pastrami and smoked meat for 1 to 2 minutes per side.
  13. Split the brioche buns and toast the cut sides until golden brown.
  14. Layer the bottom buns with salami, pastrami, and smoked meat. Top generously with the pickled onions and close with the top buns.
  15. Place the burgers on serving plates. Position a ring mold slightly larger than the burger around each one, then generously pour the hot queso over the burgers so it completely covers them and flows around the sides.
  16. Carefully remove the ring molds, garnish with fried onions and microgreens, and serve immediately.

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