Lomo Burger

(2)

Alex Gemmeke

Koblenz, Germany

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

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This burger recipe uses steak meat, as opposed to the more common ground beef – which gives the burger a nice twist. You actually come across this style of preparation quite frequently in Argentina, Uruguay and Paraguay. In addition to the burger I therefore also have included a recipe for Chimichurri, a salsa commonly used to serve this burger with. You will enjoy its green colour and intense flavour. Apart from in this burger recipe, you can use Chimichurri as a dipping sauce for a variety of meats.
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Ingredients for 2

  • For the burger:

  • 400g of your favourite loin steak (beef)

  • 2 eggs

  • 2 slices of your favourite cured ham

  • Young or middle-old Cheddar cheese, grated

  • 2 Burger buns

  • Lettuce and tomato to garnish

  • Ketchup, mayonnaise or other sauces to taste

  • For the Chimichurri:

  • ½ cup finely chopped parsley leaves

  • 2 tablespoons fresh finely chopped oregano

  • 4 garlic cloves

  • ½ cup chives or finely chopped green onion

  • 1 small spicy red pepper with no seeds and finely chopped

  • 2 tablespoons red wine vinegar

  • 1 tablespoon fresh lemon juice

  • ½ cup of olive oil

  • Salt and pepper to taste

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC

  • Step 2

    Seal the meat, seasoned with salt and pepper, in a vacuum bag or zip-loc bag. When the temperature is reached, drop the bag in for an hour. In the meantime, begin by preparing the Chimichurri by chopping and mincing the ingredients, then blending them swiftly to form the salsa, if a blender is available. Continue preparing the toppings for the burger, since you want everything ready when the meat comes out of the water-bath.

    • Once the hour is over, remove the meat and dry thoroughly with kitchen towels. At this stage you have two preparation methods:

    • Step 0

      1) Slice the meat thinly and begin frying in oil or butter, just a couple of minutes. As you get towards the end sprinkle the cheese on top so it melts nicely. 2) Fry the whole cut in oil or butter, allowing one minute per side and edge, then immediately transfer to a chopping board, slice thinly and sprinkle generously with cheese.

    • Step 1

      Now quickly fry two eggs, sunny-side-up. On the pre-heated bun, place first mayonnaise, then the leaf of lettuce and tomato slices, ham, then add a generous heap of meat, followed by a fried egg. Finally spread the Chimichurri on the top bun. If any other ingredients tickle your fancy at this point, add them. I generally serve my burger with fries, but again, there should be no limit to your imagination….

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131 F / 55 C Recipe Temp
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