Dry-aged beef burger with added reduced malt beer


  • Serves 4
    Preparation time: 25 minutes
  • 600 g dry-aged Sokołów ribeye beef
  • 4 wheat bread rolls
  • 1 tomato
  • 1 onion
  • 1 vinegar pickled gherkin
  • ¼ iceberg lettuce
  • 4 tablespoons mayonnaise
  • BBQ sauce
  • 200 ml wheat beer
  • salt, pepper


Cut the meat into smaller pieces and grind them. Split the ground meat into four equal parts. Then shape round, flat burger patties by hand or in a ring, preheat the barbeque or frying pan and fry the burgers for 2 minutes on each side until golden and fried as desired.

Cut the rolls into halves and heat up on the frying pan, barbecue or in the oven to make them warm and crunchy. Rub the bottom parts of the rolls with mayonnaise. Next arrange on them slices of tomato, onion, pickled gherkin and iceberg leaves.

Put the fried meat on the vegetables. Rub the top part of the bread rolls with BBQ sauce with added reduced malt beer. Cover the burger; the meal is ready.







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