3 tips from a chef in Braunschweig – this is how burgers succeed – Braunschweig – Current News

For several years now, every corner of Braunschweig has had burgers. At the Steghaus restaurant on Leonhardstrasse, hamburgers were temporarily removed from the menu two years ago. Chef Maurice Fraze reveals. “But we quickly put them on the menu because we had guests from surrounding towns come to eat hamburgers with us.”

So now Steghaus has more burgers – and of course they try to be better than the competition here. “Our attitude Gourmet cuisine and burgers connection,” says Freise. The 22-year-old chef has been at Steghaus for four years, having previously completed his apprenticeship at Zucker Restaurant.

The current burger trend: sprouts

That A’s and O’s in burgers As for the sauces, says the head chef: They are made in-house at the Steghaus, and that’s how it should be. optimal taste experience “Sauces should be prepared a day in advance so that they are well infused and fragrant,” Fraise advises.

But the hamburgers themselves must be given new, otherwise they will become slimy. According to Fraze, the latest trend in burger making is to use sprouts such as radishes, beets, rocket or watercress. This makes it nice and crispy fresh.

At the request of the editors, Maurice Fraze shares three pro tips and three recipes for making the perfect burger at home. All three burger types can of course also be served at Steghaus.

How do you create the perfect burger? Three tips from Chef Maurice Fraze:

Tip 1: Don’t overcook the patties, but take the pan off the heat a minute before and cover it (with a lid or a second, inverted pan) Cover the patties directly with cheese and let them boil in the remaining heat. The cheese melts perfectly with the patty. As with steak, you can tell when a patty is done with a thermometer or by checking palm pressure.

Tip 2: Buns can be prepared in the oven at 220 degrees – or you fry them in a pan with butter. Toast the insides only, they will be nice and crispy, while the outside of the rolls will remain fluffy and soft. Butter gives buns a special aroma and serves as a flavor enhancer.

Tip 3: Don’t let recipes slow you down. His creativity You can give the freedom to make a burger. According to Maurice Fraze, there is no way: it comes down to what you like!

Recipe 1: Steghaus Burger

Ingredients for the sauce: 50 grams of mayonnaise, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 5 grams of bacon salt, 2 grams of orange pepper.

Ingredients for burgers: 200 grams of beef, 2 grams of bacon salt, 10 grams of smoked paprika powder, 10 grams of lemon pepper, 1 onion, 2 brioche burger buns, 10 grams of butter, 2 champignons, wild herb salad (such as wild rocket leaves, myrtle, pine).

Here’s how it’s done:

Sauce: Mix everything and refrigerate for a day if possible.

Patty: Mix ground beef with bacon salt, paprika powder and lemon pepper and (if using) form into patty press.

For the burgers: Cut half the onion into rings and caramelize them in the pan. Cut the remaining half into rings, dust in flour and fry in a pan with a little oil. Lightly toast the insides of the burger buns in a pan with butter, then brush with the sauce. Top with wild herb slaw and assemble the burgers in any order.

Recipe 2: Vegetarian Beet Burgers

Ingredients: beets, rosemary oil, burger buns, lemon mayonnaise, a few baby spinach leaves, fried onions.

Here’s how it’s done:

Fry two finger-thick slices of beetroot (cooked) in rosemary oil (you can make your own using olive oil, fresh rosemary and garlic). Do not forget to fry the beets on high heat so that they do not get soaked in oil. Bake the burger buns in the oven at 220 degrees for four minutes. Toss a few leaves of fresh baby spinach in the rosemary oil. Spread lemon mayo on buns, top with beet slices, and top with baby spinach leaves. A few fried onions make the burger nice and crispy.

Recipe 3: Pulled Chicken Burgers

Ingredients for the sauce: 50ml BBQ sauce, 5g cumin, 5g lemon pepper, 2g bacon salt, 30ml whiskey (Jack Daniel’s Black Cherry), 10ml lemon juice, 30ml chicken marinade.

Ingredients for the marinade: 2 pieces of chicken breast meat, 20 grams of western smoked rub, 5 grams of smoked paprika powder, 200 ml of pineapple juice.

Ingredients for the burger: 4 slices of cheddar cheese, half an onion, half a tomato, 2 brioche burger buns, 10 grams of butter, wild herb salad.

Here’s how it’s done:

Sauce: mix everything and refrigerate for a day if possible.

Marinade: rub the chicken breast with spices, put it in a pot with pineapple juice and bake it in the oven at 160 degrees. Once the chicken breast is cooked, it is removed. A little tip: You can mix the burger sauce a little.

Burgers: Fry the burger buns in a pan with butter. Cut the onion into rings and caramelize in the pan. Cut the tomatoes into slices and add briefly to the onion in the pan. Assemble the burger to your liking with cheese and wild herb salad.

Enjoy your meal!

More information about burgers in Braunschweig:

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