Grilling the Brazilian way with Eduardo - homemade burgers and ribeye | Marqt.no

Grilling the Brazilian way with Eduardo - homemade burgers and ribeye

June 14, 2021

Learn from passionate chef Eduardo, who left his successful lawyer’s career to pursue his food passion! Amongst other things, Eduardo will show us his interpretation of the delicious homemade burger from scratch and grill meat tricks done the Brazilian way!

Did you know that the Brazilian barbecue tradition hails from the southern part of the country, where our chef Eduardo, a real gaucho (Brazilian cowboys), is from - the Rio Grande do Sul?

Of course, when cooking with Brazilian, we start with a caipirinha!

Caipirinha/Capiroska ingredients:

  • 2 doses of Vodka or Cachaça
  • 2 tbsp of white sugar
  • 2 limes
  • ice cubes

 Homemade hamburger (1 portion)

  • 200 g of ribs or brisket ground beef with 15-20% fat if you are going to cook it in the pan and 25-30% fat if you are using the BBQ grill (yes, you must have a little fat to make it juicy)! Very important: ask the butcher to grind the meat only once!
  • 1 good quality brioche or hamburger bread
  • 50 g Gorgonzola or Cheddar cheese (whichever you prefer)
  • 50 g bacon
  • 50 g traditional Mayonnaise
  • 2 garlic cloves
  • 50 ml olive oil
  • 1 red onion
  • 100 g white sugar
  • 20 ml Shoyu sauce
  • 1 tsp of fine salt
  • 1 tsp ground black pepper
  • 1 tsp paprika

Ribeye (1 portion)

  • 1 ribeye steak
  • 1 tsp parrilla or kosher salt (fine salt if you do not find it)
  • 1 tsp black pepper
  • 1 tsp paprika

Steak

Chimichurri sauce

  • parsley
  • mint
  • rosemary
  • lemon
  • 1 clove of garlic
  • 200 ml olive oil
  • 1 tsp fine salt
  • 1 tsp freshly ground black pepper

chimichurri

Utensils used by Chef Eduardo

  • barbecue grill or large frying pan
  • large glass
  • chef's knife
  • saw knife
  • cutting board
  • wooden spoon
  • dishes
  • meat spatula or tongs
  • grater

Check our video from our free masterclass with Chef Eduardo.

Leave a comment

Please note, comments must be approved before they are published