Thursday 2 February 2017

The Petey Pablo Burger

The Petey Pablo Burger

This post coincides with the 100,000 views of my blog; it's a handsome recipe from my friends at Handsome Burger and is champion, pretty much how I am feeling at the moment.
Really cannot believe that in just under 2 years I have had so many views of my little old blog, feeling a tad emo at the moment lol.

What you will need:

For 4 6oz burgers:
• 4x brioche buns

20oz of high quality, high fat content (20-25%) beef. We normally use a mixture of chuck, skirt & short rib to keep the patties really flavoursome & juicy. We also ask our butcher to put through the mincer 3 times for added softness & a nicer texture.

• Then you need some high quality Chorizo – we use Gubeen smokehouse from Cork here in Ireland as it has a fantastic flavour but any high quality chorizo should do. This is not an exact science but around 75/80g should do the trick.

• Then you need smoked paprika, chipotle chilli flakes (These are quite hard to find but I know they have them in Marks & Spencers), Thyme (fresh is preferable) & sea salt.

• Some decent cheddar or jack (4 slices). Unfortunately sliced cheddar (American – Don’t judge me) is the best cheese for burgers as the way it evenly melts over the beef patties is heavenly.

For Roquito Salsa:
• 1/5 of a Jar of Roquito or Peppadew peppers. These can be found in Tesco & are absolutely delicious.

• A handful of cherry tomatoes.
• 1/2 red onion.

• A handful of fresh coriander.

For chunky Guac:
• 2 x ripe avocadoes

• Another handful of coriander

• 1 x lime

• 1 x fresh Chilli (optional depending on how much spice you like)

1. Flatten out all the mince on to either a large flat bottomed bowl or a chopping board (for an even spread of chorizo & seasoning). Then sprinkle the chipotle chilli flakes, smoked paprika & thyme leaves over the meat until there is a nice even spread and all of the mince is covered. We use quite a lot of paprika & thyme & slightly less chipotle chilli flakes as they have quite a strong distinctive taste.
2. Take your chorizo & blend it up in a food processor until it is completely smooth almost like a paste.. Once this is nice and soft spread the chorizo over the seasoned meat evenly until it is almost completely covered.
3. Then roll the meat evenly in to 4 large meatballs (not in the shape of a burger) and place in the fridge for around 30mins to cool off & bind the meat.
4. While the patties are in the fridge finely chop the tomatoes, red onion & roquito peppers and mix together in a bowl until you have a fine salsa, with an even amount of tomatoes & roquito peppers, slightly less onions. Add a small amount of coriander then salt & pepper to taste.
5. Once this is done, we move on to the chunky guac. I just split the avocadoes in half & squeeze the inside out. Then add coriander, the juice of a lime & some lime zest, salt & pepper. If you like spicy add a fresh chilli but there is already a good amount of heat in the burger.
6. Finally make some paprika mayo, adding 1-2 teaspoons to a small amount of mayonnaise then mix it until it has the right flavour.
7. Once the patties are slightly firmer, heat some olive oil in a large pan with a lid (not needed until the end). Once it is piping add the meat balls one at a time. When you place them in to your pan, flatten them down by hand until in a patty shape (but don’t overdo it to maintain some size.) Once all 4 are flattened, season with some nice sea salt.
8. Once the burgers are sizzling the best advice I can give you is to not touch them but make sure they are not getting stuck to the pan. The more you move them the more fat & flavour you will lose.
9. Let these cook for about 4 minutes either side, it may be slightly different depending on your cooker & how well you like them cooked.
10. When the patties are turned at the half way point lightly toast the brioche buns leaving the bottom bun on slightly longer than the top. Once they look good add the paprika mayo, salsa & guac to the bottom bun.
11. When the burgers are ¾ done add the slices of cheese to the top of the burgers & add a slash of water to the pan before putting the lid on. With around 20 seconds to go add the top bun & another small splash of water.

Finally add the patties, cheese & steamed bun to the bottom half, sit back & enjoy.

Well this recipe will knock your socks off that's for sure, I def recommend adding the extra chilli if you are a bit of a heat fiend, you won't regret it.  I served up this bad boy with a portion of feta fries and they both did the job, go on, give it a go, you know you want to!

Recipe courtesy of the lovely guys at Handsome Burger

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