Friday, October 14, 2011

Chorizo burger

So the inspiration behind this dish came from a restaurant in Atlanta called Flip. A friend from work introduced us to it, then I introduced it to Matt, then we introduced it to our friends, then they did the same with their friends. I think you get the idea of how good this place is. It's a trendy burger restaurant from Top Chef's competitor Richard Blais. I love their Ossobucco burger, and of course their fries with that smoked mayo. And they're also known for their milkshakes. They have a Krispy Kreme milkshake! Yes, you read right. But I prefer their Nutella and Burnt Marshmallow or Turtle milkshakes more.

But the first time I took Matt to Flip, he ordered their Chorizo burger. It was topped with a poached egg, which I thought was interesting. I went for that same idea here when I made some chorizo burgers at home. The poached egg adds a rich, creaminess to the slightly spicy chorizo meat. I paired the burger with some garlic aioli which added another level of flavor to the dish. And of course cheese, here I used muenster cheese.

Word of advice though: don't eat this burger in front of someone you're trying to impress. It's a little messy...definitely a meal you wanna eat in front of someone you're comfortable with ;)

Chorizo burger - topped with poached egg and garlic aioli

6 chorizo sausage, casing removed
6 eggs
1 tbsp vinegar
6 buns
6 muenster cheese slices

3 cloves garlic, chopped
2 egg yolks
1/2 a lemon, juiced
1/2 c olive oil
salt and pepper

1. First make the chorizo burger: Combine the chorizo sausage meat together (casing removed), and form 6 patties. Push your thumb in the middle of each patty so that when it cooks you won't get a bubble. Over a grill heated to 350 degrees F, grill the burgers for about 4 mins on each side . Don't press the burger meat, just leave it alone to cook. When finished cooking, let it rest and move on to next step.

2. Poach eggs: To poach eggs, add about an inch and half of water and the vinegar to a deep skillet. Bring the skillet to a slight boil over medium-high heat. Then reduce to a simmer. Crack an egg into a ramekin, and then submerge the egg into the simmering water. The ramekin helps ease the egg into the water; you could also use a small bowl. Repeat with more eggs, don't crowd the pan though. After the last egg is placed in the water, let it cook for about 4-6 mins. The whites should form over the yolk, but the yolk should still be runny. Let it drain on a plate lined with paper towels.

3. To make the aioli: In  food processer, add the garlic, egg yolks, and lemon juice. Slowly add in the olive oil. Season with salt and pepper to taste.

4. Assemble: On toasted buns spread some garlic aioli, then top with the chorizo burger, poached egg, and slice of muenster. Enjoy!

1 comment:

  1. que rico, que original, hamburguesa de chorizo! tengo que probarla! las fotos geniales!
    Un beso muy grande,