The burger that made everything worthwhile, from Leña
Leña is much more than a steakhouse; it's a space that combines innovation, tradition, and quality ingredients. Dani García offers a menu focused on raw materials and their versatility over charcoal; a highlight is 'The Burger That Gave Meaning to Everything'.
Ingredients Step 1
0.104 Kg of picanha
Elaboration
We take the previously matured piece of picaña and cut it into regular pieces of the size needed to put it through the mincing machine.
We put all the meat through the manual meat grinder.
We reserved it cold.
Ingredients Step 2
1g of salt
0.14 g ground black pepper
Elaboration
In a bowl, mix the 3 ingredients: the meat, salt, and pepper, until you get a homogeneous dough.
Once we have the dough, we make hamburgers of 40g each.
We reserved it cold.
Ingredients Step 2
2 pretzel pans
2 units of mature picaña burger of 40 g
26g of Havarti cheese
Salsa Bull
25g French butter
Elaboration
We cut the bread in half and toast it in a pan with a little butter.
We reserved the bread.
We sear the burgers in a pan with a little olive oil, giving them the desired doneness.
Once we turn it over, we put the Havarti cheese on top.
We put the hamburger in the bun and pour the bull sauce over it.
