Nazuki Burger

1. 1

   For the potato chips, dissolve salt and honey in water. Marinate thinly sliced potatoes for 1 hour.

   60 min

2. 2

   Dry the potatoes on paper towels and dredge in starch.

3. 3

   Fry the potatoes in a salt and oil bath over medium heat. Transfer the fried potatoes to paper towels to drain excess oil.

4. 4

   For the Nazuki buns, toast cloves and cinnamon in a pan to enhance their flavor, add milk and butter. When it boils, add powdered sugar and let it sit for 5-10 minutes to infuse the flavors.

   10 min

5. 5

   Strain through a fine sieve and add 3 eggs and yeast, gradually add flour and knead a smooth, soft dough.

6. 6

   Wrap the dough in plastic wrap and let it rest for 1 hour.

   60 min

7. 7

   When the dough has risen, add salt, knead once and cut into 100-150g pieces, shape into balls and let rise again for 40 minutes.

   40 min

8. 8

   Mix egg yolk and sour cream together and brush over the buns, sprinkle with pine nuts and bake in the oven.

9. 9

   Bake in the oven at 170-175 degrees Celsius for 18 minutes.

   18 min

   175°C

10. 10

    For the coleslaw, to prepare the emulsion, whisk the egg yolks with a hand blender and slowly add the oil.

11. 11

    Separately, blend the fresh red cabbage into a puree with a hand blender and mix with the emulsion, season with salt and pepper.

12. 12

    Mix the finely grated carrots and finely chopped red cabbage with the emulsion.

13. 13

    For the bacon and onion marmalade, place the finely chopped bacon and julienned red onion in a small saucepan, add the remaining ingredients and bring to a boil. (If it crystallizes, add a little lemon juice and bring to a boil)

14. 14

    For the jonjoli relish, clean the green tomatoes and finely chop them with the jonjoli, add finely chopped cilantro and season with Kakhetian oil, lime juice and salt.

15. 15

    For the patty, finely chop the fatty parts of bacon, mix with the ground beef, season with salt and pepper, beat the meat in an iron bowl, shape in a round mold and store in the freezer for 20 minutes.

    20 min

16. 16

    Heat the grill pan, place the patties and after turning, place butter on top for more juiciness.

17. 17

    For the cheese sauce, melt the butter in a pan, add the flour and sauté, slowly add the milk, when this mixture thickens, add the finely grated smoked Sulguni and stir well until completely melted.

18. 18

    When assembling the burger, after cutting the bun, toast the inside on the pan and assemble in any order.

1 serving ≈ 575 g

Nutrition values are estimates. - means data is unavailable.