Gastronomixs

Rump cap hamburger

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Rump cap hamburger

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Ingredients

500

g

beef rump cap

 

 

olive oil

 

 

salt and pepper

Preparation method

  • Remove the membranes from the meat and cut the rump cap into chunks. Make sure you leave some of the fat on.
  • Push the meat chunks through the coarse 8mm plate of the mincer.
  • Fit the 3mm plate and push the meat through once again.
  • Season the mince with olive oil, salt, and pepper.
  • Grill the hamburgers on the barbecue or water grill.

Serving suggestions

  • Serve on a toasted brioche bun with home-made tomato ketchup, avocado, confitted onion rings, and lettuce hearts.

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