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Iberiburger with onion and caramelized red peppers

Iberiburger recipe with onion and caramelized red peppers La Chinata. We tell you the recipe step by step.




Chop the Iberian presa meat (I usually cut the best pieces for the grill and chop the cuts) or make it with whole pieces. In any case, we will salt with LA CHINATA salt and let it marinate for an hour, working the meat with the help of a spatula and forming rectangular iberiburgers, just like the ciabatta buns, or use the whole pieces.
Slowly sauté the pot of fried onion and caramelized peppers LA CHINATA in a frying pan.
In the same pan as the peppers, once outside, mark the iberiburger
Place the iberiburger on the open bread, with a little oil, pepper, chilli and bay leaf and LA CHINATA lightly toasted. On top of this, fry the onion and LA CHINATA caramelised peppers, drained, and finish with the arugula on top. Cover with the other part of the bread and serve.

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