The Double Dutch Burger is a delicious Burger with Dutch cheese. Because what is typical is for the Netherlands as the cheese? You can call him so, even Cheeseburgers. The components of the Burgers from top to bottom:
The bread
The Sandwich is a Kaiser bun. This is a round bread rolls white bread dough, with a firm but crisp crust. It’s crispy and airy at the same time. Thanks to its solid structure, you don’t need the bread, to grill after you’ve halved it, inside is crispy. The bun is crispy and firm enough. Book tip (display)
“BBQ Magic – 100 brilliant barbecue recipes from the world-renowned Pitmaster X” by Roel Westra, published in Christian publishing. 288 Pages, Hardcover, € 29.99. The recipe is an extract from it.
To the book at Amazon
Sauce
Mayonnaise is important at this classic Burger. It gives it a creamy rich flavor that combines all the ingredients. The Dutch Zaanse Mayonnaise is sweet and creamy. It can only be used by Japanese Sushi Mayonnaise replaced.
Burger Patties
The Burger Patties are made of minced meat, and half each of pork and beef. If you shred your meat through the meat grinder, use half and half pork and beef brisket. When grilling the Burger Patties, the meat can shrink. You make it so 1 Finger is wider than the Sandwich. Because they use pork, not the burgers too thick. Otherwise, the meat in the attempt, it is cooked inside also to cook from the outside to strong (pork should be cooked).
1 Finger-thick Patties is a good starting base. Of course, we shape the burgers by Hand on a piece of baking paper. Then you can decide for yourself how compact you press the meat together. Since this Burger is Double Dutch means, come in every Burger 2 Burger Patties.
cheese
a Young Gouda and the Young Beemster is the perfect cheese for a Burger. Young Gouda cheese has a very mild taste and melts quickly. Also young Beemster cheese melts quickly, but it is slightly aromatic. Each Burger is topped with a slice of Gouda cheese and a slice of Beemster cheese.
Topping
This is your new secret weapon for the perfect Burger. Pickled red onions are nice and sour and crunchy. These properties give her fat, creamy Burger its fresh bite, and the contrasts of taste and Texture, everyone has a good Burger. A peeled red onion cut into rings and in a glass. Apple or cider vinegar, pour into the saucepan until the onion is completely covered. A pinch of salt and freshly ground pepper to add. A minimum of one hour of leave.
lettuce
With a salad, you can make a Burger in a visually attractive way. The fresh Green and the crispy bite to jazz up your Burger. You see the PCP you can See in the
