This a recipe I have seen on a few sites recently; I HAD to try it as I need to finish off the dry-cured chorizo left over from the recent "Cassoul-aint" project. I am (as I often do) creating a hybrid of a couple recipes while inserting my own preferences. I used a shortcut, as I didn't have too much time - I fired up the cast iron grill pan rather than charcoal in the grill.
Grilled meat, fried potatoes, ham and swiss cheese -- what's not to love?
THE RECIPE
1/4 lb. ground beef
1 lb. bulk sausage, spicy
1/4 lb. chorizo, casing removed
1/2 small onion, small dice
2 cloves garlic, minced
1 t dried oregano
1/4 t dried cumin
1/4 t cayenne powder
1/2 t Worcestershire sauce
2T seasoned bread crumbs
Sea salt and ground black pepper, to taste
1 large russet potato
Your favorite hot sauce, to taste
Work above ingredients together; do not overmix. Form into 4 patties; press a hole through the center of each with your finger. Allow to rest and come up to room temperature.
Meanwhile, peel and grate one large russet potato; pat dry excess moisture with a paper towel. Heat 4T oil in a skillet. Fry the potato until golden brown. Remove from heat, drain on a paper towel and season with hot sauce.
Grill burger patties (well done).
4 bakery buns or torta rolls
mayonnaise
HP sauce (try to find it; it's worth the search) or barbeque sauce
8 thick slices of deli ham
8 thick slices of swiss cheese
dill pickle slices (I had a survivor from the super garlic homemade batch)
Toast buns lightly in oven; slather the bottom pieces with mayo and add pickle slices. Coat the top bun pieces with HP sauce, lay 2 slices each cheese and ham on these and broil quickly. Layer patties and potatoes on bottom pieces. Finish with the bun tops, settle back and call your doctor to schedule an angioplasty!
This is almost a Primanti Brothers sandwich -- next time I'll have to add some slaw!
Until next time; enjoy!
CEM
"... and call your doctor to schedule an angioplasty."
ReplyDeleteNice. :)