Heat the oil in a frying pan and cook the burger until brown, turning it only once and reaching a core temperature of 55° for medium cooking.
Serve it with Ponti Aceto Balsamico di Modena P.G.I. glaze.
To make the chips, heat the peanut oil to 150°/160°C (302°/320°F) in a large pan.
In the meantime, clean and slice the potatoes; toss one at the time into hot oil and fry until golden brown.
Drain them on paper towel, drizzle with Ponti 100% Italian Apple Cider Vinegar and serve.
INGREDIENTS
180 gr hamburger
Lettuce
Tomatoes
Red onion
Extra virgin olive oil
Ponti Aceto Balsamico di Modena P.G.I. glaze
To make the fries
2 purple potatoes
2 sweet potatoes
20 gr Ponti 100% Italian Apple Cider Vinegar
2 lt peanut oil
Lettuce
Tomatoes
Red onion
Extra virgin olive oil
Ponti Aceto Balsamico di Modena P.G.I. glaze
To make the fries
2 purple potatoes
2 sweet potatoes
20 gr Ponti 100% Italian Apple Cider Vinegar
2 lt peanut oil
