Iberico Burger with Burnt Butter Yoghurt

Pair with Oloroso

If it runs... Oloroso ... a classic pairing with pork dishes

Ingredients

Handmade Iberico mince patty
20g 
Greek Yoghurt
5g 
Unsalted Butter
to taste 
salt & sugar
shallot
drizzle 
Moscatel vinegar
Mini Brioche bun
garnish 
rocket

Directions

- Place the butter in a pan on a medium heat. Stir until starts to caramelise and smell sweet. Remove from heat and transfer to a bowl with the greek yoghurt.

- Season with salt and sugar until the flavour tastes exactly like a New York style cheesecake (it’s true!).

- Thinly slice the shallot into perfect rounds. Cover with the muscatel vinegar and leave for at least 10 mins.

- Cook the Iberico patty in a very hot pan with salt on both sides – about 3 minutes each side. Because of the high quality of Iberico meat it can be served medium.

- Meanwhile, slice the brioche bun in half and warm slightly in a hot oven.

- When the meat is cooked remove from pan and rest in a warm place for 1 minute.

- Assemble the burger: bottom bun, rocket, Iberico patty, pickled shallot, burnt butter yoghurt, top bun.

Simone Thompson , Drakes Tabanco London United Kingdom Visit Website
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serving and consuming

Pairing Oloroso with food

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. 

This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Oloroso fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 and 22% vol.
  • Sugar < 5 gr. / litre
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Simone Thompson , Drakes Tabanco London United Kingdom Visit Website
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Victoria Frutos Climent
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