How to prepare the perfect burger from Preštice Black-pied pork? All you need are quality ingredients and a few minutes of time
Meat from Preštice Black-pied pigs, mustard from Lokál and a baked bun. Just a few honest ingredients and an extraordinary burger is born. While the pork neck ensures leanness, the pork belly adds just the right amount of fat and boosts the flavour.
Taking a stand for quality meat
Beef from Czech Fleckvieh cattle, pork from Přeštice Black-Pied pigs, and smoked meats and sausages according to our own recipes. Naše maso butchers' shop is a temple for those who long for quality meat from Czech farmers. And if you can't make it in person, you can shop online.
Ingredients for 1 serving:
- 108 g of pork neck
- 72 g of pork flank
- 40 g of English bacon
- 1 bun from Merhaut's bakery
- 1 teaspoon mustard from Lokál
- a couple of red onion rings
- 1 pickle, sliced
- salt and pepper
Procedure:
- Shape the ground meat into a patty and put it through a hamburger stamper.
- If you buy already prepared hamburger meat, you do not need to salt it. The butchers at Amaso fine-tune the mixture so that it can go straight on the grill.
- Brown the meat on the grill on both sides, so that it gets browned. Then let it rest off the heat for 5 minutes.
- In the meantime, slice the bun and toast both halves until crispy - on the grill or in a frying pan. Spread the top half with mustard, place the onion and cucumber on top.
- Put the browned meat on the bottom of the bun and then just cover. Enjoy!
