STEP BY STEP
1. Mix 5kg mince with 4-5 tbsp. of red dry pepper, 1.5 tbsp. of salt, handful of lavender, tomato and pesto cheese dices, 1 cup of dried onions and chopped fresh parsley.
2. Attenuate the caul fat, make a layer of cheddar cheese, place mince on it, form a patty and wrap caul fat around the patty.
3. Grill for 45-60 min constantly flipping.
4. Enjoy! Bon Almazan!
Megalodon of all burgers! What’s so special about that burger will you ask… Okay, it’s like HUGE and stuff, but the main awesome ingredient is the caul fat! Looks like a thick spider web, right? It gives the main dish delicious smoky aromatic flavor and that beloved crunch sound! Win-win!