The Strawsparaburger is one of the typical seasonal culinary specialties, specifically for Spring, and you will need two key ingredients to compose it: strawberries and asparagus. Their intense colours are the hallmark of this sweet-and-sour burger, which will remain on your palate forever.
How do you make it? Here we go!
Get exceptional strawberries and asparagus from your trusted market. Cut out the end of the asparagus trunk, the hardest and most woody part, and set the good part aside.
As for the strawberries, set aside 3 or 4, and put the rest in a blender, together with the powder sugar and a squeeze of lemon. Process with the mixer until you have a puree. Let simmer for a few minutes, so as to condense it a little, and then let it cool.
To make up the Strawsparaburger, you will need a second sauce/cream, which you will obtain by simply mixing a few creme fraiche (a sort of thicker cream, for those who don’t know it) with salt and pepper.
Once the preparation phase is over, you can start to light up your grill. We will need a direct and indirect cooking in alternate phases, so hand to the kettle or hit hard on your Traeger!
Set the temperature to 230C, and put the asparagus to grill for a couple of minutes live. Once you have obtained light grill marks, move them to indirect cooking and let them steam for about 10 minutes. In the meantime, in another area of your laaaaarge grill, cook the patties that you have previously salted and peppered.
Depending on the size of the patties, it should take about 3 minutes per side plus 5-8 minutes of indirect cooking. Once the direct phase is over, put a slice of cheddar on top so that it melts on top of it.
At closure, give a quick buttering to the buns on the inside, and put them to heat for a few minutes.
To make up your burger, the order to follow is:
1) Fraiche creams
2) Strawberry sauce
3) Salad
4) Patty + Cheddar
5) Sliced strawberries
6) Asparagus tips
7) Fraiche creams
All will be kept together by the soft parenthesis which is the bun.