‘Burguer Bull’ Oxtail Burger by Dani García

1. Oxtail: In a bowl, mix the paprika and oregano. Season the oxtail, which has been cut into cubes, with salt and pepper. Coat the cubes in the paprika and oregano mixture. Fry the oxtail cubes in sunflower oil in small batches. Drain on absorbent paper. In a pot, combine the red wine and the fried oxtail. Allow it to reduce, then add water until the oxtail is fully covered. Bring to a boil, skim off any foam, and add the onion, tomato paste, and bay leaf. Cook for 5 hours. Once done, remove the oxtail and separate the meat from the bone. Refrigerate the meat. Blend the sauce and strain it through a fine sieve. Return the sauce to the pot and reduce it by one-quarter. Chill the sauce until needed.
2. Burguer Bull: Dice the onion into small cubes and caramelize in a skillet with a drizzle of olive oil. Pass the caramelized onion through a fine sieve and set aside. Clean the mushrooms, remove the stems, and dice them finely. Sauté in a skillet until tender. Set aside. Finely chop the cooked oxtail meat with a knife, mix it with the caramelized onion and mushrooms, season to taste, and form patties weighing approximately 60 grams each. Wrap each patty in plastic wrap and store in the refrigerator until ready to use.
3. Mayonnaise with Oxtail JusPrepare a mayonnaise using the egg, sherry vinegar, and sunflower oil. Add the oxtail sauce to the mayonnaise, season to taste, and refrigerate.

Finishing and Presentation

Cook the burger patties on a grill or skillet, handling them carefully to prevent breaking. Top each patty with a slice of Havarti cheese and bake at 150°C (300°F) for about 3 minutes until the cheese melts. Slice the bun in half and spread the oxtail mayonnaise on both sides. Add a few arugula leaves, place the burger patty on top, and garnish with additional arugula. Serve the burger with extra oxtail mayonnaise on the side.