|
cold-smoking device |
|
some fine oak wood chips |
400g |
good-quality minced beef, (ideally aged rump, freshly minced – ask your butcher nicely) |
1 |
medium shallot, finely diced |
1 1/2 tablespoons |
dried breadcrumbs |
2 teaspoon |
full-cream milk |
40g |
chunk of lardo or fatty pancetta, frozen |
60g |
idiazabel, or other good smoked cheese, grated |
4 |
small, soft burger buns |
4 teaspoons |
see method for ingredients |
or |
quality storebought alioli |
4 small leaves |
butterhead or gem lettuce |
4 teaspoons |
see method for ingredients |
1/2 |
small red onion, very finely sliced into rings |
4 |
pickled guindilla peppers or green chillies, to serve |
|
sea salt |
|
black pepper |