Din cand in cand, apare pofta aia ciudata: vrei ceva consistent, dar nu chiar o bomba calorica. Ceva oriental, dar nu complicat. Ceva rapid, dar care pare sofisticat. Si uite-asa am ajuns la burger de berbecut deconstruit cu arome orientale – un fel de pauza de la chifla clasica si o excursie scurta pe la granita dintre Orient si pofta de gratar.
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INGREDIENTE (pentru1 portie)
- 1 burger de berbecut
- 3 linguri de hummus
- ½ lingurita harissa
- Sare Maldon
Totul a inceput cu o vizita scurta si neplanificata la vecinii de la Butcher Cuisine. Am intrat pentru una, alta, si cum mi-au picat ochii pe burgerii de berbecut, am zis “gata, astia sunt”. Erau acolo, cuminti si promitatori, asa ca n-a fost nevoie de prea multa convingere. I-am luat si direct pe gratar cu ei. Cate 4 minute pe fiecare parte, pe un gratar bine incins, pana s-a atins temperatura magica de 62 de grade Celsius – pentru un rezultat medium, suculent si exact cum trebuie.
Dupa gratar, pauza. Scoatem burgerul pe o farfurie si il lasam sa respire sub folie de aluminiu vreo 10 minute. Stiu, pare mult cand ti-e foame, dar crede-ma ca merita. Carnea se linisteste, aromele se aseaza si tu ai timp sa pregatesti restul farfuriei.
In loc de clasicul “sus-jos” cu chifla, am pus hummus. Trei linguri generoase, asezate frumos pe farfurie. Am adaugat si o jumatate de lingurita de harissa – pasta picanta, dar nu agresiva, care vine cu un fel de zvac neasteptat. Asezi burgerul in mijloc, il presari cu sare Maldon pentru un pic de crocant si gata. Elegant, simplu si cu gust.
Si pentru ca nu putem trai doar cu proteine si crema de naut, am pus langa el niste prieteni de nadejde: salata tabouleh (reteta e deja pe blog, nu se pierde), o salata racoritoare de dovlecei cu iaurt si menta, si nelipsita ceapa rosie. Taiata subtire, stropita cu ulei, suc de lamaie, sare si un pic de sumac – un truc simplu care face toata diferenta.
Rezultatul? Un burger care nu mai are nevoie de chifla ca sa-si demonstreze valoarea. Aromat, echilibrat si perfect pentru o seara in care vrei ceva special fara sa stai trei ore in bucatarie. Sau, mai pe scurt: mancare buna, fara complicatii.
Detaliile video ale retetei:
Daca v-a placut reteta de Burger de berbecut deconstruit cu arome orientale, va invit sa incercati si:
English version
Deconstructed Lamb Burger with Middle Eastern Flavors
Every now and then, you get that weird craving: you want something hearty, but not a calorie bomb. Something with a touch of the Orient, but not too complicated. Something quick, yet a bit sophisticated. And that’s how we ended up here – with this deconstructed lamb burger infused with Middle Eastern flavors. Basically, a little break from the classic burger bun and a short culinary trip somewhere between the grill and the Levant.
INGREDIENTS (for 1 serving)
- 1 lamb burger patty
- 3 tablespoons hummus
- ½ teaspoon harissa
- Maldon sea salt
It all started with a quick, unplanned visit to our neighbors at Butcher Cuisine. I went in just to browse a bit, and then I spotted the lamb burgers. That was it – love at first sight. They looked perfect, no convincing needed. I grabbed a few and went straight to the grill. Four minutes on each side, on high heat, until they reached that magic internal temp of 62°C – for a nice medium, juicy finish.
After grilling, time for a break. Place the burger on a plate, cover it with foil, and let it rest for 10 minutes. I know, it feels like a long wait when you’re hungry, but trust me – it makes all the difference. The meat relaxes, the juices settle, and you’ve got time to set up the rest of the plate.
Instead of the usual top-and-bottom bun situation, I went for hummus. Three generous spoonfuls, spread nicely across the plate. Then, half a teaspoon of harissa – a spicy but not-too-intense chili paste that brings a welcome kick. Pop the burger right in the middle, sprinkle some Maldon salt for a bit of crunch, and you’re done. Clean, simple, and packed with flavor.
And since we can’t survive on protein and chickpeas alone, I served it with a few trusty sidekicks: a tabbouleh salad (you’ll find the recipe already on the blog), a refreshing zucchini salad with yogurt and mint, and, of course, some quick-pickled red onion. Just slice it thin, toss with olive oil, lemon juice, salt, and a pinch of sumac – a tiny trick that makes a big impact.
The result? A burger that doesn’t need a bun to prove its worth. Flavorful, balanced, and just right for a night when you want something special without spending hours in the kitchen. Or, to put it simply: good food, no fuss.
If you liked this Deconstructed Lamb Burger with Middle Eastern Flavors, you might also enjoy Millenial Burger, Vintage ParizBurger or a Dark Steak Burger.
ENJOY OUR RIDE!
- Pulpe de pui la cuptor
- Supa crema de dovlecei
- Banana Bread
- Lup de mare cu rosii cherry si masline
- Ciorba radauteana cu crema de legume