:: This burger is the result of a challenge set by my work colleague; a fellow worshiper to the gourmet gods, discerning food critic, sandwich lover and cherished friend.
Most conversations invariably turn to food experiences and we’ve been known to talk ourselves into glazed eye stupors recounting the merits of a meal in minute detail.
Burgers are a particular shared favourite and each component is verbally dissected with the seriousness of art critics…
What type of bun was used and the burger-to-bun ratio, the flavours of the beef patty, the sauce application and diversity of condiments, the inclusion of pickles (only the polski orgorki kind are acceptable) and in due course, was it served with or without chips…?
Perth restaurants are critiqued (Jamie Oliver’s new joint was disappointingly rated due to the hour long line just to get on the waiting list) and favourite meals while travelling exchanged (he was cruising the Mediterranean while I was touring Ireland).
He hails from Napa Valley, California, which means I’ve been regaled with tales of cuisine specialties from all over the American continent – gourmet deli-style sandwiches from New York, piquant fish tacos from Cabo in Mexico, loaves the size of cartwheels stuffed with Cajun grilled meats and olive salad from New Orleans, and even – somewhat disturbingly – the existence of canned armadillo…
If there were a clinic for gastronomy obsession, I think we’d be committed.
When I came back from Ireland raving about having tasted the best burger in the universe, I thought my global burger crusade had peaked and was lamenting that I couldn’t get the same burger here in Perth.
“What are you talking about..?!” he said, “Just re-create it!”
So here we go – my twist on The Seven Hogs’ grilled chorizo burger. This one’s for you, Maverick…
It really pays to make your own aioli and the recipe I used is thanks to Rachel Jane from Two Loves Studio. Adjust the amount of roasted garlic according to how strong you like it.
500g beef mince ½ brown onion, finely chopped 1 tsp ground cumin ¼ cup coarse breadcrumbs ¼ cup grated parmesan cheese 1 egg, lightly beaten
sea salt black pepper
to serve ciabatta or Turkish bread rolls 200g gouda cheese slices 1 red capsicum 200g chorizo fresh rocket homemade aioli (see note above)
Start by mixing together all the burger patty ingredients in a large bowl.
Divide the mixture into six large rissoles and flatten each out into an individual patty, about half an inch thick. A good method is matching the circumference of the patties to the size of the buns you’re using.
Place on a tray lined with baking paper and refrigerate until needed.
While the burger patties are chilling, prepare the other layers of the burger.
Place the capsicum in a 200°C oven and cook, turning occasionally, until the skin is blackened and blistered. Remove and stand aside until cool enough to handle. Peel off the skin, remove the core and cut into large slices.
Finely slice the chorizo lengthwise, so that you have long, wafer-thin pieces. Set aside to grill with the burger patties.
Heat a ribbed grill pan over medium high heat and grill the patties on each side until just cooked through. Add the chorizo slices to the pan and grill on both sides until starting to crisp (but not blacken and dry out).
Place a desired amount of cheese slices on each beef patty and place under a grill until the cheese is melted and oozing.
Halve the buns and place, inside facing down, in the grill pan until they are slightly charred and toasted.
Finally, to assemble – spread a generous helping of aioli on the bottom of a burger bun, top with a cheesy beef patty, chargrilled capsicum and chorizo, a handful of rocket and a final dollop of aioli.