I can get so excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.
I figured since Autumn is here I would just slip in one last Bbq-ed Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet. I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…
I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.
Ingredients Chorizo Burger;
- 1 lb ground beef, organic if you possible
- 4 oz. dried chorizo, skin removed
- 1 onion, peeled and cut in four
- 1 garlic clove, peeled and grated
- 1/2 tsp. salt
- a good grinding of black pepper
- 1 tps. smoked paprika (spanish preferably)
- 1 egg yolk *
- 1/4 C. fresh bread crumbs
- 1 tbsp. chopped parsley
- 1 small zucchini, sliced
- Roast red peppers from a jar
- 4 thick slices of Manchego
- 4 Hamburger Buns
* I never use egg white in a burger because it makes it rubbery.
Ingredients Balsamic Onions;
- 1 tbsp. olive oil
- 4 large onions, peeled and sliced medium thick
- 4 tbsp. coconut blossom sugar or brown sugar
- 3 tbsp. Balsamic vinegar, the darker the better
Method Chorizo Burgers;
Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.
Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.
Grill the slices of zucchini alongside the burgers.
Method Balsamic Onions;
Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three minutes until slightly reduced.
To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.
Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda
NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.