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Okay, seriously, we said that if the burger was good enough we’d share the recipe. Well. It. Was. Good. Enough. The recipe we used was from the Swedish food magazine Salt & Peppar, and Jon (owner of Swedish hipster burgerplace Flippin’ Burgers). So, Kudos to Jon and thanks for a good burger!
Cricket Burger
4 burgers
600g minced prime rib (or a mixture of prime rib and chest or sirloin steak)
4 hamburger buns
1 1/2 cups plain cream cheese
pickled red onion
pickled jalapeno, sliced
salt and black pepper
1. Gently shape the minced meat into pucks. The basic rule is to treat ground meat as little as possible with your hands because the heat from your skin melts the fat and makes the minced meat compact. Do not mix the ground meat with a fork, it destroys the fibers.
2. Heat a cast iron pan and press out the pucks to burgers in the pan with a weight or heavy spatula. Let the burgers cook without fat so that they burn a little. Fry for 3-4 minutes and carefully flip so that the crust comes with. Add salt and pepper.
3. Place burger on the bottom bread. Apply a chunk of cream cheese and top with pickled onions and pickled jalapeno. Place top half of bread.
Enjoy!
