Ingredients
-
Canola Oil
-
1 large russet Potatoes
-
Kosher Salt
-
⅔ pound ground Beef
-
¼ pound fresh Chorizo Sausage
-
¼ cup saltine Saltines
-
1 tbsp Yellow Onion
-
½ tsp smoked Spanish Paprika
-
1 clove Garlic
-
Freshly ground Black Pepper
-
6 soft Hamburger Buns
-
Ketchup
-
Fries (to serve, optional)
Directions
The Caribbean equivalent of the American hamburger, this burger, thanks to the addition of chorizo and Spanish paprika, is spicy and spectacular.
Steps
|
1
Done
|
Preheat the oven to 400 degrees F. |
|
2
Done
|
Pour the canola oil into a saucepan to a depth of 2" and over moderately high heat, until a deep-fry thermometer registers 330 degrees F. |
|
3
Done
|
In the meantime, using a large hole grater, grate the potato into a large mixing bowl. |
|
4
Done
|
Soak the grated potatoes in water for 60 seconds and drain. |
|
5
Done
|
Transfer the potatoes to a kitchen paper towel and pat, dry. |
|
6
Done
|
In batches, fry the potatoes until golden brown, for 2 minutes. |
|
7
Done
|
With a slotted spoon, transfer the potatoes to kitchen paper and season. Set to one side. |
|
8
Done
|
In a food processor combine the beef with the chorizo, crushed crackers, yellow onion, paprika, garlic, salt, and black pepper and process until the mixture forms itself into a ball. |
|
9
Done
|
Transfer the meat mixture to a mixing bowl and cover with plastic wrap. Place in the fridge for half an hour. |
|
10
Done
|
Using clean hands, form the meat into 6 thin patties. |
|
11
Done
|
Over moderate heat, heat a 12” skillet. |
|
12
Done
|
Add the patties and cook, flipping over once, for 5-6 minutes, until browned and cooked through. |
|
13
Done
|
Place the burgers on a plate. |
|
14
Done
|
Evenly spread the ketchup on the bottom half of each split bun and top with a burger. |
|
15
Done
|
Serve with fries. |
