Pampa Burger Recipe by Juan Arbelaez

Preheat the oven to 180°C.

Start with the sauce. Chop the onion and sauté it with the chorizo for 15 minutes over low heat. Deglaze with white wine. Then add the crushed garlic, chopped celery, sliced carrot, crushed tomato, and chopped basil. Let it simmer for 45 minutes.

In a pan, sear the steaks on both sides with a drizzle of olive oil, keeping them well rare. Place them on a baking sheet. In the same pan, brown the slices of bread on both sides, then arrange them on the same sheet as the steaks.

For the pickles, bring the vinegar and honey to a boil, then pour this liquid over the zucchini. Let it cool. For the ketchup, bring the honey to a boil to caramelize it, then add the diced tomato and deglaze with white wine, let it cook for 5 minutes.

Spread a generous spoonful of mayonnaise (preferably homemade) and an equivalent spoonful of ketchup on half of the slices of bread. Then place the steak on the sauces, add a pinch of coarse salt, followed by two big spoonfuls of sauce and a bit of fresh basil.

In a pan with a drizzle of olive oil, fry the egg and place it on top of the assembly. Bake for 1 minute, then take everything out, adding some sea salt on the egg. Gently close the burger.

Serve with a salad of arugula, mustard greens, and parsley, and dress with the vinaigrette. Grate some parmesan on top and enjoy!

To finish "Cooked" by Victoire Loup, published by Human Humans, 156 pages, dimensions: 22.8 x 1.8 x 17.8 cm, price: 19.99 euros.