I know, it has been a long while since I have blogged. Recently I did some cooking with my Sous Chef. No unveiling yet. Little camera shy. Haha. So this was some quick cooking and didn't quite turn out how I envisioned in my mind, but it was enjoyable when it was put together with all the fixins. My apologies, I don't remember measurements. I suggest just brain storming yourself and adding whatever flavors you like and see what you create.Chef & Sous' 1st Burger
3 lbs of ground beef of choice
4 Goya chorizo links (casing removed, chopped in food processor)
1 medium red onion chopped
Cumin Powder
Minced Garlic
Black Pepper
Salt
Pimentos, minced
Black beans ,drained and mashed up a bit
Few squirts of Heinz Ketchup
Chopped Parsley
Mayo spread: (Sous Chef gets full credit on this. The best!)
Hellmans Mayo (Only the best)
Garlic
Horseradish
...and a little Japanese twist (some things have to remain a secret)
Fixins:
Hawaiian Bread
Boston lettuce
Thick sliced large Tomatoes
Gouda Cheese
Grilled Pineapple
This made 10 large burgers. The burger was falling apart a little. I forgot to add the soaked up bread cubes with milk. That tends to hold the shape and add a little extra flavor. I would have liked to add some BBQ sauce to it and Cilantro instead. We were going to add a fried plantain on top, but couldn't find any ripened Plantaines at the store. Pineapple and excellant alternative though.
The burger is self explantory on how to prepare. This was a trial and error type burger. I was so sad, but indeed it was quite enjoyable once on the bun, with the this excellent mayo spread..Thanks Sous, and the grilled pineapple.
I encourage anyone to think outside the box and experiment with flavors. Just think of flavors you like to burst out of your burger and create the layers of flavors with spices and assistance of other articles of food. Then layer on the other cast members that make the full presentation.
Most of all, I just enjoyed the whole experience and with company of Guinness and Sous.
4 Goya chorizo links (casing removed, chopped in food processor)
1 medium red onion chopped
Cumin Powder
Minced Garlic
Black Pepper
Salt
Pimentos, minced
Black beans ,drained and mashed up a bit
Few squirts of Heinz Ketchup
Chopped Parsley
Mayo spread: (Sous Chef gets full credit on this. The best!)
Hellmans Mayo (Only the best)
Garlic
Horseradish
...and a little Japanese twist (some things have to remain a secret)
Fixins:
Hawaiian Bread
Boston lettuce
Thick sliced large Tomatoes
Gouda Cheese
Grilled Pineapple
This made 10 large burgers. The burger was falling apart a little. I forgot to add the soaked up bread cubes with milk. That tends to hold the shape and add a little extra flavor. I would have liked to add some BBQ sauce to it and Cilantro instead. We were going to add a fried plantain on top, but couldn't find any ripened Plantaines at the store. Pineapple and excellant alternative though.
The burger is self explantory on how to prepare. This was a trial and error type burger. I was so sad, but indeed it was quite enjoyable once on the bun, with the this excellent mayo spread..Thanks Sous, and the grilled pineapple.
I encourage anyone to think outside the box and experiment with flavors. Just think of flavors you like to burst out of your burger and create the layers of flavors with spices and assistance of other articles of food. Then layer on the other cast members that make the full presentation.
Most of all, I just enjoyed the whole experience and with company of Guinness and Sous.
the pineapple & hawaiian bread look like an interesting take on the burger, hmm. as a Vegetarian-American though, i'll just make mine a black bean solo entree.
ReplyDeleteBurgers are fun and versatile. I've made a whole grain black bean burger before with pimentos, garlic, onions and a bunch of other secrets. It was the best! We served it up with fried sweet plantain on top. Mmmmm.
ReplyDeleteThanks for the comment. :)