Guest Blogger: Ferran Adria - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Blogger: Ferran Adria

Now don't be scared. Okay, Fer­ran Adria is most known for launch­ing the con­cept of "mol­e­c­u­lar gas­tron­omy." And if you've been served foam or a sous vide dish in a restau­rant, it is all his fault. Alright, and ElBulli, the Span­ish restau­rant where he was chef, won the title of World's Best Restau­rant five times before clos­ing its doors this summer.

But like I said, do not be afraid. This cook­book, The Fam­ily Meal: Home Cook­ing with Fer­ran Adria (Phaidon Press, 2011), is absolutely home-cook friendly. Made up of three-course meals, Adria cre­ated this col­lec­tion of recipes with bud­get and ease in mind. And the cook­book is designed with so many step-by-step pho­tos that you feel con­fi­dent about div­ing in. So, we hand it over to the mas­ter and his cheese­burger recipe. Who could be afraid of a cheese­burger? — C.M. 

photo by Francesc Guil­lamet and Mari­bel de Erenchun


To make it even eas­ier, you could use good-quality store-bought burger pat­ties. If mak­ing your own, look for good-quality beef chuck with about 10% fat

You can add any other top­pings you like, such as onion, tomato, pick­les, mus­tard, ketchup, and may­on­naise. To make a caramelized onion top­ping, thinly slice some onions and cook very gen­tly with a lit­tle oil for about 1 hour, until soft and golden)

Serves 6


For the dressing:

¾ slice white bread (crust removed)
tsp whole milk
1½ lb ground beef
1 egg
1 tsp salt
¼ tsp freshly ground white pep­per
6 tbsp olive oil
6 burger buns
6 ched­dar cheese slices
6 oz potato chips

To make the burg­ers, tear the bread into pieces and soak in the milk for 5 min­utes. Com­bine the meat, egg, soaked bread, salt, and pep­per in a large bowl. Stir together with your hands until you have an even mixture.

Divide into the appro­pri­ate num­ber of por­tions and shape into patties.

Cook the burg­ers with the oil in a fry­ing pan over medium heat, or under a hot broiler, turn­ing once dur­ing cook­ing. Cook for 3 min­utes for rare, 5 min­utes for medium, and 8 min­utes for well done.

Cut the buns in half and toast them lightly in a dry pan or under the broiler. Top each burger with a slice of cheese. Using a spat­ula, lift each burger onto a bun. Sand­wich with the top half of the bun. Add your choice of top­pings. Serve the burg­ers with potato chips on the side.


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