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Anatomy of a Hamburger, by José Avillez

Flavour | 05 Sep 2016



For 4 people


800 g Barrosã PDO beef

4 hamburger rolls

120 g onion mix (see below)

40 g foie gras

Meat sauce, to taste (see below)

Butter, to taste

Dijon mustard, to taste.

Salt, to taste

Sea salt, to taste


Onion mix:

200 g onions

1.5 g garlic

1 bay leaf

25 ml olive oil

15 ml balsamic vinegar

Salt, to taste


Meat sauce:

300 g filet, sirloin or rump trimmings

1 litre water

50 g garlic

50 g onion

50 g leek

1 sprig thyme

50 g butter

Olive oil, to drizzle

Salt, to taste


Start by making the caramelised onion mix. Heat a little olive oil in a non-stick frying pan. Add the onion, cut into fine strips, the garlic and the bay leaf. Sauté. When the onion is cooked, add the balsamic vinegar. Let the vinegar evaporate and caramelise a little. Check the seasoning, adding salt if necessary, and put to one side.

To make the meat sauce, brown off the beef trimmings, cut into cubes, in an iron saucepan, with a drizzle of hot olive oil. Add the flavouring ingredients (garlic, onion, leek and thyme) and sauté a little longer. Add the butter and caramelise. Pour off the fat. Cover with water and bring to the boil, before simmering over a low flame for 45 minutes. Strain with a sieve and return the liquid to the heat, to reduce. Check the seasoning, adding salt if necessary and put to one side.

Shape the hamburger patties, using about 200 grams of the minced meat for each patty, seasoned with sea salt. Brown the hamburgers on both sides in a hot non-stick frying pan with a drizzle of olive oil. Remove from the pan and place in the oven, preheated to 180 ºC. Cook for 6 minutes, or longer if you want your meat well done.

Using the same pan, heat a little of the meat sauce, adding a tablespoon of butter. Mix well and put the hot sauce to one side.

Cut the rolls in half and toast for about 3 minutes in the oven preheated to 160 ºC. Heat a non-stick frying pan and, without any fat, sauté the foie gras, seasoned with salt, for about 1 minute on each side.

Remove the rolls from the oven, spread with butter and then Dijon mustard. Place the hamburgers in the rolls and before topping with a slice of foie gras, some of the caramelised onion and a drizzle of the meat sauce over each one. Close with the other half of the roll and serve immediately with chips.


@Paulo Barata



portugal 2020