Blockchain Burger limited edition recipe NFT

This NFT represents:

• Ownership of the original recipe + this Blockchain Burger video
• Future airdrop of the dynamic NFT burger recipe
• VIP Membership of the ChefChain Club

Burger recipe:

This burger is meant to be full and big, packed with quality local ingredients fresh from the farm, this isn’t an elegant burger, the flavors are big and brash, you’re going to get your hands dirty eating this, a few dinner medals too. The burger is a tribute to the passion and hard work of dutch farmers and the rich biodiversity of this country. Enjoy!

1 150g Burger Patty

1 slice of cheese

100g onions

1 Smoked egg

1 Burger bun

2 Slices of tomato

0.5 Tablespoon of mustard
Handful Lettuce 
1 tablespoon’s Garlic Mayonnaise
3 tablespoon’s Rapeseed oil

1 teaspoon of Olive oil

2 tablespoons of Butter

Sea Salt

Black Pepper

3 springs of fresh thyme

(1) Read the whole recipe twice, seriously, read it….

(2) Heat a hot skillet or thick bottomed pan on the stove on a ¾ heat, add half of the rapeseed oil and quickly fry the onion’s adding a pinch of salt, once the onions become slightly translucent, add the butter and allow it to melt, turn the stove down to less than a 1/4 and stir the onions till they are nicely caramelized, this should take aprox 20 minutes, but could take longer depending on how ripe the onions are. Once the onions are ready, allow to cool via your HACCP protocols

(3) Fill the sink ¼ full with water, place the whole lettuce into the water and allow to float upside down for 20 minutes, this will ensure the lettuce all the grit / soil falls to the bottom. remove the lettuce and pick leaves to the desired size, discarding the core and the rough outer leaves. Then gently spin the salad in a centrifuge till the excess water is removed, store the lettuce ready to serve.

(4) Place a dry skillet onto a direct heat and allow the skillet to heat up, split the bun in half and toast the bun on the inside till its nicely toasted.

(5) Add the other half of the sunflower oil, don’t allow the oil to smoke. Season the burger on both sides with salt and Saute the burger on both sides for 2/3 minutes for a medium rare finish, in the last few minutes add a little pepper to the meat, finish the burger with a small knob of butter, just enough to glaze the burger and brush the burger with fresh thyme leaves leaving it aromatic. lay the slice of cheese onto the burger and allow the cheese to melt. Then allow the burger to stand for 1 minute to let the juices run off.

(6) While the burger is resting, wipe out the skillet, add a little rapeseed oil, and fry the egg leaving the yolk nice and runny but crispy round the edges, adding a pinch of salt to the cooked egg.

(7) While the burger is cooking, start to assemble the burger:

Lay the bun down, inside facing up;

Spread the top and bottom with mayonnaise;

Place a small handful of lettuce in bowl, mix with 1 teaspoon of olive oil and place onto the bottom of the bun;

Place the cheese covered burger onto the tomato;

Add a spoonful of onions onto the burger;

Add the tomato slices on top of the onions;

Place the egg onto the onions;

Spread the mustard onto the top of the burger;

Place the lid carefully onto the burger.