Beef and chorizo burgers and crushed crispy potatoes.
So we're going to lightly crush whole medium potatoes
that I put into cold water, covered them by two inches.
I'm just flattening them out and kind of splitting them
a bit, okay.
So all you do is cook medium potatoes
until they're barely fork tender,
then drop them into the strainer and just let them cool
a bit, just enough to handle them.
We're going to season the potatoes themselves liberally.
These guys go in the oven until they're nice and brown.
Now for the burgers for four large adult patties,
one pound of 80 20 ground sirloin.
So this is 20% fat, 80% lean.
This portion of the dish I seasoned
with one tablespoon of Worcestershire
I'm letting it kind of soak in there,
and a little salt and pepper.
This portion of the dish is one half pound,
I'm just gonna pull my rings off here so we can mix this.
This is one half pound, one half one whole,
one half pound of fresh uncooked, raw chorizo.
So once we mix, but not over-mix, look what we're gonna do.
Put the meat into an even circle
and score.
Then we know we're taking equal portions every time.
Okay, so now see what we have?
Four burgers, same shape, same size,
little bit thinner at the center.
And now we're going to turn the heat up just a hair
on the cast iron skillet that's been preheating,
that's been seasoned with oil every time we put it away.
And we're gonna add one more little tiny spray of oil
when we put the patties in.
(pan sizzling)
That's our beef and chorizo patties.
Just gonna rinse up real quick, and then we're gonna make
the chimichurri special sauce.
One cup super packed, equal amounts of cilantro and parsley.
Two tablespoons of fresh oregano, or like a small handful,
one shallot, and four cloves of garlic.
Boom, into the food processor.
Oh, I'm gonna, I can mix the dressing back in this bowl,
leave it there.
Then we're going to add one to two teaspoons,
depending on how spicy you like your food,
John and I like things spicy I'm gonna add two,
of red pepper, crushed red pepper flake.
Then we're going to add three tablespoons of Sherry vinegar,
one, two, three.
Then we're going to add about a teaspoon of pimenton,
or smoked sweet paprika, salt, and pepper.
There's our base completed.
And then to the chimichurri we add about a third of a cup
of ketchup, just like we're making ketchup, relish,
and mayo or sour cream,
I prefer sour cream,
is your base of most special sauce recipes, right?
So we have about a cup
of sour cream,
about a third of a cup of ketchup,
and our amazing chimichurri.
That is some special sauce.
Okay guys, checking the potatoes.
I browned them first.
Then we covered them in cheese.
Again, this is queso fresco, Monterey Jack, and parm.
Any easy melting cheese you like in any combo you like,
I was also in the middle of building our burgers.
So I gave John Kaiser.
I prefer brioche.
So we pile up lettuce, tomato, onion,
and then of course our chimichurri special sauce!
Oh my God, I'm shouting.
I'm so excited about it.
I'm shouting, I'm so excited
about the chimichurri special sauce.
Let's top our cheesy three cheese potatoes with scallions.
And I think you guys are gonna love this burger night.