🍔 Velvet Burguer

A carefully layered burger where every element has a purpose — from the crisp parmesan base to the nearly-set egg, all held together with balance and boldness.

📝 Ingredients (serves 2)

For the burger:

• 2 Angus beef patties (150–180 g each)

• Salt and black pepper

• 2 burger buns (soft, not too airy)

• 2 eggs

• 2 slices fresh tomato

• 2 crispy parmesan crackers (see below)

• 2 tablespoons red wine caramelized onions (see below)

• Olive oil or butter (for cooking)

For the relish (sauce):

• 1 tablespoon mayonnaise

• 1 teaspoon ketchup

• 1 teaspoon mustard

• 1 tablespoon finely chopped pickles

For the parmesan crackers:

• 40 g grated parmesan
  (divide into two circles on a nonstick skillet, melt until golden, cool until crisp)

For the caramelized onions:

• 1 large red onion, thinly sliced

• 1 tablespoon olive oil

• 60 ml (¼ cup) red wine

• 1 teaspoon brown sugar

• Pinch of salt

For the fries:

• 2 Kennebec potatoes, cut into fries

• Olive oil for frying

• Salt to finish

🍳 Instructions

1. Caramelize the onions

• In a small pan, heat olive oil and add sliced red onion with a pinch of salt.

• Cook slowly over medium-low heat until soft and golden (about 10–12 min).

• Add red wine and sugar, and simmer until jammy and rich. Set aside.

2. Make the parmesan crackers

• Heat a nonstick pan over medium. Sprinkle parmesan in two small discs.

• Let melt and bubble gently until golden. Remove and cool on parchment — they’ll crisp as they rest.

3. Fry the eggs

• In a nonstick skillet, fry the eggs with a little olive oil or butter.

• Cook until the white is fully set and the yolk is soft but not runny. Remove carefully.

4. Make the relish

• Mix mayo, ketchup, mustard, and chopped pickles until smooth and creamy. Set aside.

5. Fry the fries

• Fry Kennebec potatoes in olive oil until golden and crisp. Salt immediately.

6. Cook the patties

• Season Angus patties with salt and pepper.

• Sear over high heat (grill or pan) for 4 minutes per side for medium — only flipping once. Rest briefly.

7. Toast and build the burger

• Lightly toast the burger buns.

• Layer carefully (bottom to top):

  1. Bottom bun

  2. Parmesan cracker (dry base)

  3. Beef patty

  4. Tomato slice

  5. Fried egg

  6. Caramelized onion

  7. Relish on top bun

  8. Close and gently press

8. Serve

• Plate the burger with a generous side of fries. Best eaten hot — and without interruptions.

🌿 Kuisit Tip

The layering matters. Dry on the bottom, juicy in the middle, creamy on top — it’s how this burger stays together and eats like a dream.