This is sort of a continuation of the pesto thread I started. It’s another recipe from Massimo Bottura’s MasterClass. The way he makes the burger is completely new to me. The basic recipe is 1kg ground beef, 300g Parmesan, 30g gelatin. He gets his gelatin by cooking cotechino sausage.
I get gelatin as a bi-product of several things I make frequently. My plan was to make a burger using it the next time I had some. Ideally it would have been from a smoked beef or pork product.
Last night I made sous vide chicken wings. Those make a ton of gelatin. So as a proof of concept I thought I’d give it a try. I just used store ground beef. In production I’d probably grind dry aged beef myself.
The proportions he used didn’t seem correct when I started putting it all together. I used 170g beef, 20g Parmesan and 20g chicken gelatin plus salt. I formed the burger and put it back in the fridge for thirty minutes to set up.
I pan fried it. The burger was juicy and very tasty with a slight hint of chicken flavor. As a proof of concept it was a success. I’m definitely going to explore this technique further. I’m thinking smoked brisket gelatin in ground brisket point would be killer.