RECIPES: Recipe Details

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É Batata Burger

Ingredients 

Patties
2 pounds freshly ground chuck
½ link, approximately ¼ pound, of Portuguese chourico (such as Gaspar's)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon smoked sweet Spanish paprika
½ teaspoon cayenne pepper
6 thick slices Portuguese cheese, such as Corvo, Pico, Sao Miguel (if not available use Provolone)

Peppers and Onions Slaw
2 green peppers, julienned
2 red peppers, julienned
2 sweet onions, julienned
¼ cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Grilled Tomato Sauce
1 head garlic
4 fresh vine ripened tomatoes
¼ cup Sutter Home Merlot
1 teaspoon fresh oregano leaves, minced
2 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
¼ cup olive oil

Vegetable oil, enough to brush on grill, about 2 tablespoons
6 Portuguese sweet bread rolls, split
2 tablespoons unsalted butter, melted

Instructions 

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To prepare grilled tomato sauce, slice ½ inch off the top of the head of garlic, making sure the individual cloves are exposed. Drizzle olive oil over garlic and wrap tightly with aluminum foil. Place garlic on grill rack away from direct heat for 30-40 minutes. Remove from grill and allow to cool. Slice tomatoes in half, brush with olive oil, season with half of salt and pepper, and place cut side down on rack of grill. Grill tomatoes 3-4 minutes or until slightly charred. Remove tomatoes from grill and place into a blender. Squeeze roasted garlic out of their skins into blender. Add Merlot, oregano, salt, and pepper and blend until smooth. With motor running, slowly drizzle in olive oil. Set aside until needed.

To prepare peppers and onions slaw, toss all ingredients in a large mixing bowl to combine. Place a vegetable basket on the rack of the grill. Once the vegetable basket is hot, place all ingredients into the basket and stir fry 4-5 minutes until peppers and onions are slightly charred, but not limp.

To prepare patties, remove casing from chourico and split lengthwise. Place split chourico link on rack of grill for 3-4 minutes or until slightly caramelized. Take off grill and slice chourico again lengthwise. Dice chourico into ¼ inch pieces. Mix with ground chuck, salt, black pepper, smoked paprika, and cayenne. Form into 6 equal patties. Grill patties over medium high heat 4-6 minutes each side, flipping once. Add cheese for last 2 minutes of cooking. During the last few minutes of cooking the patties, brush rolls with melted butter and place on the grill rack away from direct heat for 1-2 minutes or until lightly toasted.

To assemble burger, spread the bottom roll with grilled tomato sauce, top with a patty, peppers and onions slaw, the top portion of the roll and serve!

Makes 6 burgers.

Comments 

This recipe combines some of my favorite childhood flavors. While I'm not Portuguese, I did grow up in southeastern New England, which has a huge Portuguese population. My childhood memories are filled with visits to the Portuguese bakeries in Fall River, MA for chourico and peppers grinders. "É Batata" is Portuguese slang for 'Something that never fails'. Believe me that this burger will never fail to satisfy.