"Txuleburger" Ribeye Cheeseburger Kit - 6 Pack
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis is the ultimate decadent burger, created by chefs José Andrés and Nicolas Lopez! Named “Txuleburger” after the Basque word for ribeye (Txuleton), the patty is made with 60-day dry aged chopped ribeye steak from Pat LaFrieda, and it’s topped with a special Burger Sauce (made with olive oil mayonnaise, ketchup, mustard, chipotles, and hot sauce), American cheese, and pickled piparra peppers from the Basque Country, and tucked into a soft brioche bun!
Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!
This package serves 6 people and includes
- 6 Burger Patties (each approx. 8 oz.)
- 12 American Cheese Slices
- 18 Piparra Peppers
- Burger Sauce (12 oz.)
- 6 Brioche Buns
- Choose to add on book!
- Change the Recipe by Chef José Andrés with Richard Wolffe – A unique collection of life lessons from a renowned chef and humanitarian.
- Kit ships fresh with ice packs, may thaw during transit.
- Upon arrival, store kit in the refrigerator or in the freezer.
- Kit may be stored for up to 5 days in the refrigerator or up to 1 month in the freezer.
To Serve
- Allow kit to thaw if frozen.
- Add some melted butter (not included) to the cut-side of the top and bottom brioche buns.
- Toast the cut-side of the buns, putting them in a pan or on the grill, over medium heat.
- Once the brioche is toasted, add 1 tbsp. of sauce per side and spread evenly.
- Place 2 Piparra peppers on the top piece.
- Flatten the burger patties using the palms of your hands until 1-inch-thick.
- Add salt to both sides.
- Grill the burger.
- Flip the burger, add 2 slices of American cheese, and grill to your preferred temperature.
- Place the grilled burger on the bottom bun and cover with the top bun.
- Serve and enjoy!
- Burgers – Ribeye Beef
- American Cheese – Pasteurized Milk And Skim Milk, Buttermilk, Milkfat, Salt, Contains
Less Than 2% Of Sodium And Potassium Phosphates, Tricalcium Phosphate, Milk
Protein Concentrate, Lactic Acid, Sorbic Acid (Preservative), Apo-carotenal And
Beta-carotene (Color), Enzymes. - Peppers – Piparra Peppers, White Vinegar
- Burger Sauce – Ketchup, Pasteurized Egg, Canola Oil, Olive Oil, Valentina Sauce, Tomato Paste, Mustard, Lemon Juice, Salt, Chile Chipotle
- Brioche Buns – Wheat Flour, Eggs, Sugar, Water, Canola Oil, Yeast, Skimmed Milk Powder, Concentrated Butter, Salt, Wheat Gluten, Natural Flavor, Emulsifier: Mono- And Diglycerides Of Fatty Acids, Rye Flour, Milk Proteins, Deactivated Yeast, Color: Beta Carotene.
Legendary Spanish Eats From the Famed Chef & Humanitarian
Legendary Spanish Eats From the Famed Chef & Humanitarian
To call José Andrés America’s most well-known Spanish chef would be an understatement. Not only has José done more than just about anyone else to introduce Americans to Spanish cuisine, he’s also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of José Andrés Group. Andrés is also the founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic.
Since emigrating to America at age 21 after working at Spain’s renowned El Bulli, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a Mexican-Chinese mashup (Las Vegas’ China Poblano) to a two Michelin Star tasting counter (DC's minibar by José Andrés). Now, from classic paella to tapas to burnt Basque cheesecake, Chef José Andrés’ most iconic dishes are shipping nationwide!
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