Burger Chorizo-Salpicón
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Serves:
4 people
Prep time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/grill plate, ceramic grill, sauce pan
Ingredients
• 4 burger patties
• 4 brioche buns
• 4 slices Manchego cheese
• 200 g arugula, cleaned and washed
• salt and pepper
• 1 splash of vinegar
• olive oil
• chorizo salsa (see recipe)
Chorizo Salsa:
• 1 red and 1 green bell pepper, diced
• 1 red onion, diced
• 250 g chorizo, diced
• 2 tbsp olive oil
• 2 tbsp juice and zest from 1 organic lime
• 1–2 tbsp fresh cilantro, chopped
• 2 cloves garlic, minced
• cumin
• salt and pepper
Preparation
➊ Heat a plancha or grill plate to 200–250 °C and grill the patties for approx. 5 minutes per side – checking for desired doneness.
➋ For the chorizo salsa, heat a sauce pan and sauté the chorizo to release its aroma and oils. Add the onions and sauté over medium heat. Once translucent, add bell peppers and garlic and sauté as well. When all ingredients have developed their full aroma, remove from heat and add lime juice and zest. Season with olive oil, salt, cumin, and pepper.
➌ Spread the chorizo salsa over the patties, cover with Manchego, and let it slowly melt. Mix arugula with a little vinegar and oil, and season with salt and pepper.
➍ Place the patties on the bottom bun halves and top with the dressed arugula. Place the top bun on top and enjoy!
Recipe by Darrick Carter
The Executive Chef at the Wasserturm Hotel Cologne loves to surprise his guests with a delicious BBQ. The chef with American roots completed his training in the USA before conquering Europe's Michelin-starred kitchens. He worked with Dieter Müller, Nils Henkel, and Nelson Müller, among others. He loves to use down-to-earth, regional products and creatively combine them in a Mexican crossover. Recipe from FIRE&FOOD Magazine 03/2024
