Burgers by Burgerman
What we will cook / List of Wines
- Intro – roasted garlic, basic mayonnaise, chestnuts
- Mixing mayonnaise and burger sauce, dried egg yolk, beef tartare
- Theory about hamburgers, preparation of meat and vegetables, grilling
3 800 Kč including VAT per person
When it comes to sinning, then in style! Burgerman has "bombed" five types of hamburgers - classic, onion, French, fancy and veggie - to the maximum taste. At Laboratorio you can try out during the course with Petr Navrát what everything needs to be done in the kitchen in order for your burger to be absolutely fabulous.
At the beginning of the course, you will prepare a very non-traditional canapé in the form of water chestnuts sautéed in bacon with honey mustard, as well as ingredients that you will use in the preparation of other courses. One of them is, for example, roasted garlic as the basis of a smoked aioli sauce for tartare or dried egg yolk, which also adds a perfect flavor to beef tartare. And of course mayonnaise too! Either in its basic form, or in the version made from roasted garlic and then smoked, or as the primary ingredient for mixing the sauce for the burger. Burgerman's mayonnaise is based on free-range eggs, high-quality vegetable oil, cane oil, salt and selected French Dijon mustard.When it comes to sinning, then in style! Burgerman has "bombed" five types of hamburgers - classic, onion, French, fancy and veggie - to the maximum taste, and here at Laboratorio you can try out during the course with Petr Navrát what everything needs to be done in the kitchen in order for your burger to be absolutely fabulous.
Petr Návrat has tasted perhaps thousands of burgers in his lifetime from the best establishments in London, Manchester and Dublin. While tasting each burger, he was always thinking about how to make it even better. And it worked, his burgers are unrivaled. At Burgerman, they use buns that are baked every day in a nearby bakery, so the desired freshness and crunch is guaranteed. They only add fresh ground or shredded beef to the bun (in the case of the veggie version, grilled raclette) and other ingredients according to the customer's choice. Homemade mayo and dips add another layer of flavor to the burgers, and their double-fried fries can't be faulted.
Once all the ingredients have been seasoned to the last detail, it's time for the beef tartare itself. Petr will show you how to properly work with meat, especially with regard to cutting it. Then all you have to do is season the tartare, mix it well and eat it! And now for the best – the burger! There is also a bit of necessary theory about meat, its cleaning, grinding and shaping, grilling, preparation of buns, vegetables, serving, and then just a total explosion in your mouth that will force you to taste more and more. Like all burger lovers.
Over the past 15 years, Petr Návrat has held almost all positions in gastronomy. He gained experience mainly in Britain and Ireland, where he most often mixed flavors behind the bar. However, he never abandoned his dream of owning his own burger joint in Prague - the Burgerman restaurant, which has not stopped collecting superlatives since its opening last year. Already in trial operation, Burgerman made it to the selection of the prestigious Forbes magazine. Petr is currently preparing a new location for his restaurant, which will open to customers in the spring of 2023 - until then, he will serve you his recipe for a perfectly juicy hamburger at our Laboratory.
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