Russians’ love for American burgers is actually quite understandable: a burger is basically a sandwich with a meat patty, which was a true staple of Soviet cuisine.
We invited Oleg Petrichenko, the Head Chef from Cheapside Restaurant who specializes in burgers, to our editor’s kitchen.
We found out about the way he makes burgers from beef, mutton, rabbit and shrimp – and which sauces and garnishes go best with each. In his restaurant, Oleg uses a josper oven to cook his burgers. In our kitchen, we used a grill pan.
And here is a little secret: instead of using beef fat, use beef bone marrow. It tastes so much better.
Of course, this is a rabbit burger. In John Updike’s novels, the rabbit ran, came back, became rich and settled down.
Rabbit burger is absolutely great with a glass of dark beer.
For Caesar dressing, whisk 40 g of Dijon mustard and five egg yolks. While whisking, gradually add 90 ml of cold olive oil. When the dressing is smooth, add 35 g crushed anchovies, 35 ml lemon juice or white wine vinegar and 20 g grated parmesan.
At Cheapside, this burger is served wrapped in a reprint of The Honolulu Tribune, but you can use any other newspaper.
Balibey is a character from the Turkish TV series, Magnificent Century. He is just as stunning as this mutton burger.
Whether you need to serve your hamburgers whole or halved depends on the size of your mouth and appetite.
The name of the recipe refers to Sailor Popeye, the world’s most famous spinach lover. However, this burger has more kohlrabi than spinach. Little is known about Popeye’s relationship with kohlrabi.
If you toast or lightly char the halved bread buns, this burger will taste even better.
Chipotle paste can be substituted with paprika paste or hot sauce, and it is ok if you cook the potatoes in water instead of butter. However, they are more delicious when cooked in butter.
Iceberg lettuce can, of course, be substituted with regular hamburger buns.