Back in 2008, when the Journal News was host to the Greater New York Beer & Food Festival at the Doubletree Hotel in Tarrytown, I was a judge of a Firefighter Cook-Off. This Chorizo-Beef Burger by Toby Tobiason of Yonkers won him a 53-inch, $10,000 Viking grill. (I remember it being delicious.) The judges based their decision on creativity, taste and presentation. Here’s his recipe.
- 2 ounces chorizo
- 6 ounces ground beef, 80 percent lean
- 2 tablespoons chopped onions
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper
- 1/2 cup mayonnaise
- 1 tablespoon adobo sauce from chipoltes in adobo
- 3 peppadew peppers
- Manchego cheese slices
- Break up the chorizo as fine as possible and mix with ground beef, onions, paprika and cumin. Without handling the meat too much, form into patties, then salt and pepper each side.
- In a food processor, blend the mayonnaise, adobo sauce and peppadews.
- Grill burgers on a griddle or grill to your preference. Remember that the chorizo will make the meat look pink even if it's fully cooked. Depending on how thick your patties are, about 4 minutes a side will give you medium rare.
- After you flip the burgers, add the manchego cheese to melt.
- Slide into toasted buns and serve the mayo on the side.
Originally published Oct 27, 2008 @ 16:01.