Burger Chorizo-Salpicón
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/grill plate, ceramic grill , sauce pan
Ingredients
• 4 burger patties
• 4 brioche rolls
• 4 slices of 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 each, cut into small cubes
• 1 red onion, cut into small cubes
• 250 g chorizo, cut into small cubes
• 2 tbsp olive oil
• 2 tablespoons juice and zest of an organic lime
• 1–2 tbsp fresh coriander, chopped
• 2 garlic cloves, chopped
• Cumin
• Salt and pepper
Suitable accessories are available in the FIRE&FOOD shop.
preparation
➊ Heat a plancha or grill plate to 200–250 °C and grill the patties for about 5 minutes per side, checking the doneness.
➋ For the chorizo salsa, heat a saucepan and sauté the chorizo to release its flavor and oils. Add the onions and cook over medium heat. Once translucent, add the paprika and garlic and sauté. Once all the ingredients are fully flavored, remove from the heat and add the lime juice and zest. Season to taste with olive oil, salt, cumin, and pepper.
➌ Spread the chorizo salsa over the patties, cover with Manchego, and let it melt slowly. Toss the arugula with a little vinegar and oil, and season with salt and pepper.
➍ Place the patties on the bottom half of the bun and top with the dressed arugula. Close the bun lid and enjoy.
Recipe by Darrick Carter
The Executive Chef at the Wasserturm Hotel Cologne likes to surprise his guests with a delicious BBQ. The chef with American roots completed his training in the USA before receiving the Michelin-starred
kitchens of Europe. He has worked for Dieter Müller, Nils Henkel, and Nelson Müller, among others. He loves using down-to-earth, regional products and creatively combining them in a Mexican crossover. Recipe from FIRE&FOOD Magazine 03/2024
