RECIPES: Recipe Details

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Fiery Feijoada-Style Burgers with Black Bean Mash, Oranges and Hot Pickled Onions

Paired with Sutter Home Shiraz these burgers taste even finer. These burgers are dedicated to my mother who is a fabulous cook and is forever cooking exotic dishes like Brazilian feijoada.

Ingredients 

Hot Pickled Onions:
Bermuda onions, 1 large for Onions, 1 small for Mash
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Hot Sauce, 3 tablespoons for Onions, 1/2 teaspoon for Mash, 2 teaspoons for Patties
Salt, 1/4 teaspoon for onions, 1/2 teaspoon for Mash, 1 1/2 teaspoons for Patties
Black Bean Mash:
9 thick bacon slices
1 small Bermuda onion (above),
diced Garlic, 2 cloves for Mash, 1 for Patties, put through press or finely minced
1 (15-ounce) can black beans, rinsed and drained
1/2 teaspoon hot sauce (above)
1/2 teaspoon salt (above)
Black pepper, freshly ground, 1/2 teaspoon for Mash, 1 teaspoon for Patties
Fresh cilantro, chopped, 2 tablespoons for Mash, 1/4 cup for Patties
1/2 cup sour cream
Oranges:
2 naval oranges, used for Oranges and Patties
Patties:
2 naval oranges (above)
2 teaspoons hot sacue (above)
1 1/2 teaspoons salt (above)
1 teaspoon freshly ground black pepper (above)
1 clove garlic, put through press or finely minced (above)
1/4 cup fresh cilantro, chopped (above)
1/2 pound chorizo
1 1/2 pounds ground sirloin
6 Kaiser rolls, split
Vegetable oil, for brushing the grill rack
2 cups arugula, washed, dried, and chilled

Instructions 

To make the onions, preheat a gas grill to high and bring a fireproof, covered pot filled with two quarts of water to a boil. Meanwhile, thinly slice one large Bermuda onion (a mandolin is great for this)and transfer it to a large bowl. Cover the sliced onion with the boiling water and drain in a colander. Rinse with cold water. In the same bowl, mix together the olive oil, vinegar, hot sacue and salt. Add the onions and mix well. Marinate the onions, covered, at room temperature for two to three hours. To prepare the black bean mash, reduce the grill heat to medium high. Cut the bacon slices in half and place in a 12-inch fireproof skillet. Cook the bacon until crispy, transfer to paper towels and set aside. Discard from the skillet all but about one tablespoon of bacon fat. In the same skillet, saute the diced onion, stirring occasionally, for about seven minutes or until soft. During the last three minutes of cooking add the garlic to the skillet. Regulate the heat so the garlic does not brown. Combine the black beans, onions, garlic, Tabasco, salt, and pepper in a food processor and pulse to coarsely puree. Transfer to a bowl and fold in the cilantro and sour cream. Cover and set aside in a cool location. To prepare the oranges, slice three, 1/4 inch crosswise slices from the center of each orange. Remove the rind, transfer the six slices to a plate, cover, and set aside in a cool location. Reserve the orange ends for later use in the patties. To make the patties, juice the orange ends and place the juice in a large mixing bowl. Add the hot sacue, salt, pepper, garlic, and cilantro to the bowl and stir to mix. Remove the casing from the chorizo and discard. Chop the chorizo coarsely and transfer to a food processor. Pulse the chorizo several times until ground to a consistency similar to the ground sirloin. Add the chorizo and ground sirloin to the mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form the portions into patties to fit the rolls. To cook the patties, brush the grill rack with vegetable oil. Place the patties on the rack and cover the grill. Cook the patties, turning only once, until done to preference, 5 to 7 minutes on each side for medium. While cooking the patties, place the previously cooked bacon in a 12-inch fireproof skillet and warm on the outer edges of the rack. During the last few minutes of cooking place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the black bean mash on the cut side of the bottom half of each roll. (Leftover mash makes a great dip.) top with 1/3 cup of arugula, a patty, an orange slice, three bacon half-slices, and a generous, drained portion of the pickled onions. Add the roll tops and serve.

Comments 

Enjoy!