Recipe hamburger with sobrasada on "coca de patata" (potato cake)

Jaime Chávarri said that bicycles are for summer. We at Can Company just want to add that summer is for cycling but of course it is also for many other things. Things that make us happy and satisfied, like eating better than ever.

The heat is here and with it the outdoor plans, dinners with friends, meals on the terrace and holidays without hustle and bustle and with lots of peace and quiet.

If you are one of those who like to host people at home, we at Can Company want to give you a hand so that you can prepare a dinner or lunch of the most original kind. From the great and unique charcuterie master Xesc Reina, we bring you a recipe that will delight your guests.

A simple recipe, with top quality products and, most importantly, that won't keep you behind the cooker for hours.

Have you ever eaten a hamburger in a potato cake? Well, today might be a good day to do so. We'll tell you how.

What do you need to start the recipe? Three very basic things:

- Black pig burger from Can Company

- Sobrasada from Can Company 

- A "coca de patata"

And now we're going to tell you step by step how to make this original hamburger in a potato cake:

- Firstly, you need to make little balls of sobrasada and put them in little incisions that you will make in the meat.

- Once you have put as many sobrasada balls as we want into the meat, you make the hamburger. You don't need to season as the hamburger is already seasoned with a little salt and pepper, no additives.

- Flatten the hamburger.

- Heat the pan and when it is hot enough, brown the meat (you don't even need oil). 

- Reduce heat when the hamburger starts to release the sobrasada sauce.

- Open the potato cake (brioche, ensaimada, croissant or normal bread).

- Top the potato cakes with the hamburger, lettuce, cold apple (for crunchiness) and a little mustard, all ingredients that allow the taste of the sobrasada to be perceived.

- Sprinkle the potato cake with icing sugar and return the creation to the pan, still wet with the sobrassada sauce, over a medium heat so that it is well soaked.

In case you have any doubts, you can check out the recipe here, explained by its creator, Xesc Reina.

Now all you have to do is set a day to enjoy this grandiose feast.