Ingredients for 6 - 8  people

For the sherry vinegar barbecue sauce:

• 2 cups of ketchup

• 5 tablespoons of Sherry Vinegar Reserva

• 5 tablespoons of honey

• 1 cup of orange juice

• 100 g. of sugar

• 10 g. of garlic powder

• 20 g. onion powder

• 10 g. ginger powder

For the hamburger:

• 750 g of beef

• 250 g of Iberian secret

• Salt

• Black pepper

• 2 onions

• Arugula

• Mustard

• Sherry Vinegar Barbecue Sauce

• Queso Havarti, Mature Cheddar, Emmental, Goat... (optional)

• Extra virgin olive oil

• Artisan hamburger bun

Preparation

The ideal is to mince the meat at home. Cut the beef in cubes of about two or three centimeters and the Iberian secret in strips of also three centimeters, mix them in a tray and salt in such a way that all the pieces are seasoned. Cover the tray with cling film and keep in the refrigerator for 4 hours. This method, inspired by the technique used by Heston Blumenthal for his hamburgers, avoids using breadcrumbs or eggs in the recipe, since the salt and the subsequent rest extract the collagen from the meat and bind the hamburger perfectly.

After the resting time in the refrigerator season with black pepper and mince the meat. If it is not possible to mince the meat at home, ask the butcher to mince it at the moment, salt it at home and let it rest.

To shape the hamburger we can help ourselves with a cooking ring of about 8 centimeters on a film. We take between 125 g and 150 g of meat for each hamburger and shape it with the help of a spoon. Cover the hamburger again with film and place on a tray. When they are all formed reserve in the refrigerator for at least 2 hours.

In a frying pan lightly greased with extra virgin olive oil, sauté the onion cut into rings until transparent. Set aside.

To cook the hamburgers use a very hot griddle or frying pan, lightly greased with extra virgin olive oil. Mark on one side for 30 seconds and turn over on the other side. If we continue turning them every 30 seconds until they are at the desired point, we will be able to retain all the meat juice inside the hamburger.

Let it rest for a few minutes and in the meantime lightly toast the bread in the same pan. Choose a good bread, if possible artisan.

On the base of the bread place some arugula leaves, on them the meat, cover with the onion and season with mustard and the barbecue sauce with sherry vinegar.

Meat purists prefer hamburgers without cheese, but if used choose a cheese such as Havarti, mature Cheddar, Emmental, Goat... In this case place the cheese on the hamburger when we remove it from the griddle so that it melts a little during the rest.