Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa
Bread improver 3.75g
Egg 35g (beaten)
Tea leaves 40g
Sesame seeds 5g
Beef Burger Patty & Accompaniments
Minced Beef 450g
Fragrant green tea & jasmine 50g
Egg yolk 1nos
Egg white (with shell) 2nos
Bread crumbs 30g
Olive oil 10ml
Cherry Tomatoes 5nos
Rocket Lettuce 50g
Method for the patty:
1.Sauté rosemary, carrot, celery and onion and let it cool down
2.Mix all the ingredients with the minced beef, seasoned and shaped into desired portions
3.Grill on both sides and cook it in the oven to desired doneness
4.Sauté onion and add sugar and caramelise with continuous stirring to avoid burning
Method for the bun:
1.Brew the tea for one minute, strain and set the leaves aside
2.Mix in all the ingredients into a smooth dough with the tea leaves
3.Roll into 18 grams balls and let it prove for an hour. Sprinkle some sesame seeds
4.Cook in a pre-heated oven at 210º Celcius for 8 – 10 minutes until desired colour on top.
1.Mix the minced beef, mirepoix, egg white, rosemary and five grams of fragrant green tea with jasmine.
2.Season the minced beef and keep it in a pot of water. Simmer until all the flavours from the meat are extracted. (at least for five hours)
3.Slice the onion into half and grill and place it over the meat in the stock pot after three hours of simmering.
4.Add remaining egg white with the shell to clear the consommé.
1.Slice the potatoes and soak in brewed tea for five hours
2.Deep fried until golden brown