Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton скачать в хорошем качестве

Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton

At the iconic Waldorf Astoria Amsterdam, Formula 1 driver Lando Norris trades his helmet for a chef’s apron alongside Sidney Schutte, the chef behind Michelin-starred restaurant, Spectrum. Together they create a one-of-a-kind burger recipe that proves even racing champions know how to slow down and savor something special. From shaping soft burger buns to cooking the best burger in a Michelin-starred kitchen, Lando Norris and Sidney Schutte bring a taste of fine dining flair to an everyday favorite. Blending world-class culinary craft with the focus of Formula 1, the duo serve up a playful twist on Amsterdam’s comfort food, finished with a sweet stroopwafel ice-cream treat. Lando's Cheat Day Burger - Ingredients – 4 Portions 8 hamburger patties (200 g each – total 1.6 kg) 4 brioche buns 2 tomatoes 2 pickles (“zure bommen”) 2 onions (for 12 onion rings – 3 per person) 16 slices of Old Amsterdam cheese (50 g per burger – total 200 g) Fried onion rings (3 per burger) Onion-tomato compote (see recipe below) Batter for Onion Rings (Adjusted for 4 People) 150 g all-purpose flour 150 ml sparkling water 250 ml buttermilk (optional) ½ tsp onion powder ½ tsp garlic powder ½ tsp paprika powder Salt and pepper to taste Instructions: Mix all ingredients into a smooth, slightly thick batter. Heat oil to 190C. Dip the onion rings into the batter and deep-fry until golden and crispy. Drain on paper towels. Onion-Tomato Compote – For 4 Portions Step 1: Sauté the onions until golden brown in oil. Add both vinegars and reduce until most liquid has evaporated. 320 g onions 40 g white wine vinegar 40 g sushi vinegar Step 2: Add to the reduced onions and taste. 0.8 g Colman’s mustard powder 0.8 g salt 12 g honey 0.5 g Piment d’Espelette Step 3: Mix all ingredients well. 400 g compote (from steps 1 & 2) 53 g Heinz tomato ketchup 21 g sambal badjak 64 g brunoise pickles (strained) Preparation – Burger Components 1. Cut the brioche buns in half. Toast the cut side (inside) on a hot barbecue, plancha, pan, or grill until crispy. 2. Slice the tomatoes into 0.5 cm thick slices. 3. Slice the pickles into long strips, approx. 3 mm thick. 4. Cut the lettuce into circles, matching the bun size. 5. Slice the cheese into 16 thin slices – 4 slices per burger (50 g). 6. Use 2 patties per burger, each 200 g – total 8 patties. Assembling the Burger 1. Grill the patties medium rare on a hot barbecue. 2. Toast the buns as described above. 3. Prepare all components: tomato slices, pickle slices, lettuce cut to bun size. 4. Assemble in this exact order (bottom to top): Bottom half of the brioche bun Circular lettuce leaf 1.5 tablespoons of onion-tomato compote 2 slices of tomato First patty with melted cheese Second patty with melted cheese Sliced pickles Top half of the bun 3 fried onion rings on top, secured with a skewer Lando's Vegan Cheat Day Burger Ingredients: 1 can (400 g) chickpeas, drained and rinsed 1 small onion, finely chopped 2 garlic cloves, minced 1 medium carrot, grated ½ cup rolled oats 2 tbsp soy sauce 1 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin Salt and black pepper, to taste Preparation: Place the chickpeas in a large bowl. Mash them with a fork or potato masher until mostly smooth but still slightly chunky. Stir in the onion, garlic, grated carrot, soy sauce, olive oil, smoked paprika, cumin, salt, and pepper. Mix well. Add the rolled oats and stir until the mixture holds together. If it feels too wet, add a little more oats; if too dry, add a splash of water. Divide the mixture into 4 equal portions and form them into burger patties with your hands. Heat a non-stick pan with a drizzle of olive oil over medium heat. Cook the patties for about 4–5 minutes on each side, until golden brown and firm. Place each patty in a burger bun with the same toppings as the Lando Burger 0:00 – Lando Norris arrives at Waldorf Astoria Amsterdam 0:24 – Meet Chef Sidney Schutte at two-Michelin-star Spectrum 0:50 – Today’s menu: A gourmet burger and stroopwafel dessert 1:00 – Secrets of a perfect burger bun and fat ratio 1:30 – Cooking the burger – Michelin technique meets motorsport focus 2:12 – Lando on his strict racing diet and cheat day treats 3:00 – Making spicy onion compote for extra flavor 4:18 – Toasting buns and building the ultimate burger 5:00 – Finishing touches on the grill for smoky flavor 6:03 – Battering onion rings Michelin-style 6:40 – Final burger build and taste test 8:30 – Creating a stroopwafel ice-cream “mini burger” dessert 9:54 – Lando’s cheat-day verdict #HiltonForTheStay Subscribe to Hilton on YouTube ►    / @hilton   Find your next Stay ► https://www.hilton.com/en/travel/ HILTON HELP CENTER https://www.hilton.com/en/help-center/ FOLLOW US ON SOCIAL Instagram:   / hilton   TikTok   / hilton   Facebook:   / hilton   X: https://x.com/Hilton