Iberian pork burger

The Iberian prey is a piece of the pig that is highly appreciated for containing a lot of intermuscular fat, which makes it a tender, juicy and tasty meat. Aside from eating it grilled with a little coarse salt, as it is best enjoyed, we can also afford the luxury of having a prey hamburger accompanied by a good garnish (potatoes, salads, vegetables ...) Let's get the idea out of our heads that the hamburger is fast food and it is made with poor quality meats.

Iberian pork burger

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With this recipe you can enjoy a good Iberian presa as if it were a hamburger.

• Ángela

• Kitchen: cuisine
• Recipe type: meat

• Total time:

Ingredients

• 275 gr. Iberian prey (preferably chopped)
• 30 gr. Old Dijon mustard
• 500 gr. of egg whites
• shawl
• Pepper.

Preparation

1. Once the meat is minced, we mix it with the old mustard, the egg whites and a little salt and pepper

2. We love well until we get a homogeneous mass and we shape it into a hamburger.

3. We cook the burgers on both sides in a non-stick pan with a little hot oil

4. We can cook them completely in the pan or brown them (seal them) on both sides over high heat for a short time and finish cooking them in the oven.

Image: conmuchagula