RECIPES: Recipe Details
South of the Border Breakfast Burger
I love Chorizo! Inspired by the memory of all the small family-owned restaurants that line the streets of 'Little Village' in the Pilsen neighborhood of Chicago's southwest side, I wanted to create a burger that would be reminiscent of all the 'Huevo e Chorizo' tacos that I have had the delight of consuming, while incorporating twists of other personal favorite breakfast flavors.
Cilantro Lime Accent:
8 oz. room temperature cream cheese
1 tablespoon fresh lime juice
1 cup lightly packed fresh cilantro (reserving 6 full sprigs for presentation)
1 ripe avocado, chopped
3 ripe tomatoes, diced
3/4 lb. chorizo sausage
3/8 lb. ground chuck
1-1/2 teaspoon ancho chili powder
3/4 teaspoon ground allspice
3/4 teaspoon ground thyme
3/4 teaspoon coarse ground black pepper
3/8 teaspoon kosher salt
3/8 cup breadcrumbs
6 hard boiled eggs
Vegetable oil, for grill rack
12 thick cut(1-1/4") slices sourdough brea
d 6 teaspoons extra virgin olive oil, for grilling bread
To Make the Cilantro Lime Accent: Squeeze fresh lime. Measure out 1 tablespoon. Place in bowl. Add 8 oz. room temperature cream cheese. Hand combine thoroughly. Coarsely chop cilantro leaves only, discarding stems. Blend into cream cheese. Remove skin and seed of avocado. Coarsely chop. Gently fold into cream cheese mixture. Cover mixture immediately with plastic wrap. Do not just cover bowl top - wrap should completely touch surface of mixture and seal tightly around edges of bowl. Place and keep Cilantro Lime Accent cold until use. To make the patties: Place 6 eggs in a heavy sauce pan, cover with water and 1/2 teaspoon salt. Place on direct position of medium hot grill. Bring to hard boil, approximately 10 minutes. Remove from heat, cover and let stand 15 minutes. When done, place eggs in cold water an additional 15 minutes. Set aside. Remove the chorizo from casings. Place in bowl with ground chuck. Thoroughly mix together manually. Combine ancho chili powder, allspice, thyme, coarse ground black pepper, kosher salt and breadcrumbs. Blend and add to combined meats. With hands, thoroughly mix meat and spice until evenly distributed. Divide evenly into 6 parts. Set aside. Remove eggs from shells. Rinse and pat dry. Coarsely chop each egg individually. Place 1 chopped egg on each of the 6 parts of meat mixture. Carefully and without over mixing, knead each egg into the meat. Form patties to approximately 1-1/4" thickness. Place patties on plate, cover with plastic wrap and place in either refrigerator or cooler filled with ice. They should cool a minimum of 20 minutes and remain cool until the moment they are placed on the grill grate. Grill should still be medium high heat,or 350 to 400 degrees. Oil grate. Place patties on direct heat for 2 minutes. Turn over and repeat for 2 minutes. Move patties to indirect heat and grill for 3 minutes. Turn patties over and repeat for 3 minutes. Patties should be firm but will not be overly so. Remove patties to plate and cover with aluminum foil for 5 minutes. While patties are resting, prepare bread for grill by lightly brushing each side with extra virgin olive oil. Grill each side of bread 10 to 20 seconds or until lightly marked. Remove bread, place 1 pattie each on 6 slices. Spread the other 6 slices of bread with a generous layer of Cilantro Lime Accent. Top with diced tomatoes. Garnish each with a sprig of fresh cilantro. Serve open-faced for presentation.
While both simple and quick to prepare, the forming of the meat into patties with the chopped eggs can be tricky. This takes some gentle maneuvering. 100% of the cooked egg yolk is easily worked in,however, not 100% of the chopped egg white will. I have simply worked as much of it into the meat as possible and let what would not fit fall to the side.