Chorizo Burger, Balsamic Onions and melted Manchego.

    

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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 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.

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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

Extra:

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.

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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

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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.

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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.

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Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579

NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.

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Green Beans with Chorizo & Thyme

     

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Serves 4 as a side dish

This is a wonderful side dish, crispy green beans blanched and then sauteed with crispy smokey Chorizo.

Chorizo is a Spanish Pork Sausage with lots of smoked Paprika in it. There are various types of Chorizo. The large whole Chorizo that is sliced and eaten as is, or the smaller variety that needs to be cooked. For this dish I have used the precooked type, that is sold sliced or cubed. The fresh Chorizo would crumble in to bits and I like to see the bits of chorizo in the dish in this case.

You could even eat this as a main dish with plenty of Oven Potato Chips.

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Ingredients:

1 lb. green beans, washed and tips removed

4 oz. cubed Chorizo

5 sprigs of Thyme

1 tsp. smoked paprika powder

1 tsp olive oil

1 C. Chicken Stock

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Method:

In a large frying pan over medium heat add the olive oil and cook the Chorizo until it’s slightly crispy, add the green beans and the paprika powder.

Sauteé a few times.

Meanwhile remove the Thyme leafs from the twigs, you should end up with about 1 tablespoon of fresh leafs. Add to the frying pan along with the stock. Simmer half covered with a lid for 5 minutes, remove the lid and cook for another 5 minutes until most of the stock has evaporated and the beans are tender but still with bite.

Enjoy

Myra Xo

Serve straight away. I serve this with Pollo al Ajillo, Chicken in Garlic Sauce .

Pollo al Ajillo, Chicken in Garlic Sauce .

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Serves 4

Whenever I go to Spain or any other place I tend to keep on eating the local cuisine for at least one or two more weeks once I am back home. I guess it’s to keep the holiday feeling going for a bit longer. So here comes the first “post-holiday” Spanish dish.

Also, I shop a lot of food items when I am on a holiday and want to put them to use straight away.

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I actually make a list in my head with all the things I have to eat while I am in Spain, please tell me I am not the only one who does this (grin).

Pollo al Ajillo is obviously on the list. Then there’s Fideuá, Paella, Empanadas, Sobreasada, Croquetas de Bacalao etc…but I’ll try not to bore you, however I do want to share this recipe with you, because it is fairly easy and it has Spain written all over it.

Tons of Garlic, White wine, Rosemary, Thyme and good Olive oil are a few of the things that make this dish so amazingly delicious. You can serve it with potatoes cooked along with the Chicken or leave them out and just serve with some crusty Baguette.

 

Preheat an oven to 350°F (180°C).

Ingredients;

1 tbsp. unsalted butter

2 tbsp. olive oil

10  bone-in, skin-on chicken thighs, about 2 1⁄2 lb. or 1 whole Chicken cut in to 12 pieces

Salt and freshly ground pepper or use Poultry seasoning if you like

12 garlic cloves separated, unpeeled

2 garlic cloves, peeled and sliced

1 medium onion, peeled and chopped fine

1 tbsp. flour

1 glass dry white wine

3/4 – 1 cup chicken broth

6 medium peeled potatoes, about 3⁄4 lb. (375 g) total, cut in slices or quarters

4 fresh thyme sprigs, 4 fresh sprigs Rosemary

2 bay leafs

1 tbsp. finely chopped Rosemary

Some parsley to scatter over for serving.

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Method;

In a large, heavy saucepan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer each batch, skin side up, to a large baking dish or a round one (like mine). Scatter over the chopped rosemary and put the remaining thyme and rosemary twigs tucked between the chicken pieces. Set aside.

Pre heat the oven to 375° F.

Do not wipe the pan clean and keep it over medium-high heat. Add the remaining olive oil to the pan.

Add the garlic cloves to the saucepan and the chopped onion cook, stirring often, until lightly browned and beginning to soften, add the sliced garlic and 1 tbsp. flour. Cook for 2 to 3 minutes. Add the wine, stock and bay leafs and let bubble for a few minutes.Pour the sauce over the chicken.

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Wash the potatoes, leave the skin on and cut them length wise in four. Tuck between the chicken pieces. . They’ll absorb the chicken flavour and will taste amazing.

Bake in the oven uncovered for about 40-50 minutes. The potatoes should be tender and the chicken opaque throughout and the juices should run clear when pierced with a fork. Serve immediately scattered with some freshly chopped parsley.

Enjoy

Myra Xo

Great served with Green Beans with Chorizo & Thyme