Chori-Frita Burger

Chori-Frita Burger

Try it at Latinicity Chicago!

Servings:

Yield: 4 Servings

Ingredients:

Smoked Bacon Mojo:
1 teaspoon canola oil
2 slices raw bacon, chopped
1 teaspoon finely chopped fresh garlic cloves
¼ cup chopped green bell pepper
¼ cup chopped yellow onion
1 Tablespoon and 1 teaspoon water
1 ½ teaspoons tomato paste
¼ teaspoon ground allspice
3 Tablespoons low sodium beef stock or broth
1 teaspoon Sherry wine vinegar
½ teaspoon Kosher salt

Cilantro Aioli:
3 Tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon finely chopped fresh garlic cloves
1 teaspoon chopped fresh cilantro leaves
½ teaspoon Kosher salt

Hash Brown Potatoes:
1 Tablespoon canola oil
1 cup frozen shredded hash brown potatoes

Shoestring French Fries:
1 ¼ pounds shoestring French fries
Oil for deep fat frying

Chori-Frita Burger:
1-pound raw 80/20 ground beef
8 ounces raw chorizo sausage
4 (1 ounce) slices white Cheddar cheese
¼ cup softened butter
4 (4-inch) brioche hamburger buns

Directions:

1. To Prepare Smoked Bacon Mojo: In a sauté pan, heat oil over medium heat. Add bacon and sauté for 12 minutes or until starting to brown and crisp. Add garlic. Sauté for 1 to 2 minutes or until aromatic. Remove from heat. In a food processor, add cooked bacon and garlic mixture, peppers, onions and water. Process for 1 to 2 minutes or until smooth. Heat stock pot over medium heat. Add blended bacon and onion mixture, tomato paste, allspice, beef stock, vinegar and salt. Mix well. Reduce heat to low and simmer for 1 hour or until reduced by half. Allow to cool. Cover, and place in refrigerator until ready to use. Use cold or reheat as desired.

2. To Prepare Cilantro Aioli: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.

3. To Prepare Hash Brown Potatoes: Heat oil on a 375-degree Fahrenheit griddle or in a pan over medium high heat. Add frozen hash browns. Fry for 5 minutes or until golden brown on one side. Turn and fry for 5 minutes more or until golden brown on other side and cooked through. Remove from heat.

4. To Prepare Shoestring French Fries: Pull fries from freezer immediately prior to frying. Fill basket no more than half full. Deep fat fry at 350 degrees Fahrenheit for 2 1/2 to 3 1/2 minutes or until golden brown. Drain well. Divide into 4 equal servings, placing 1 portion onto each plate.
   NOTE: For baked fries, follow manufacturer’s directions on packaging.

5. To Prepare Chori-Frita Burger Plate: Place ground beef and chorizo in a stainless-steel bowl. Mix well. Divide into 4 equal size balls. Shape each portion into a 4 1/2-inch diameter patty. Place patties on a preheated 350-degree Fahrenheit grill or a grill pan. Cook 3 to 4 minutes or until puddles of juice form on the surface. Flip patty. Cook for 1 1/2 to 2 minutes or until cooked through and no longer pink in center of patty. Top with each patty with 1 slice cheese. Allow to melt. Place butter on grill pan. Allow butter to melt. Place buns, cut side down and toast for 60 to 90 seconds or until lightly golden brown. Spread 1 ½ teaspoons cilantro aioli on heel of each bun. In order, top with: 1 hot patty with melted cheese, 2 Tablespoons smoked bacon mojo, 1/4 cup shredded hash browns. Spread 1 ½ teaspoons cilantro aioli on crown of buns. Place crown of bun on sandwich to close. Place 1 sandwich on each plate next to the French fries. Enjoy immediately!