BITES
Small in size, big in flavour. These mini burgers bring together smoky sobrasada, creamy avocado and a touch of honey for the perfect sweet-spicy balance. Fire them up on the OFYR and serve a bite-sized explosion of taste everyone will love.
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1/2kg Minced beef and pork 250g Sobrasada (Spanish soft chorizo) 1 Egg 1 Egg yolk 2 Tablespoons breadcrumbs 2 Small shredded shallots 1/4 Red cabbage finely sliced 50ml Red wine vinegar 2 Avocados 3 Tablespoons of sushi vinegar Honey
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01Minced beef and pork
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02Bake untill cripsy
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03Seasoning
1/2kg Minced beef and pork 250g Sobrasada (Spanish soft chorizo) 1 Egg 1 Egg yolk 2 Tablespoons breadcrumbs 2 Small shredded shallots 1/4 Red cabbage finely sliced 50ml Red wine vinegar 2 Avocados 3 Tablespoons of sushi vinegar Honey
Sprinkle the finely sliced red cabbage with a little salt and then leave for a minimum of three hours. Then rinse with cold water and drain. Add the red wine vinegar and leave to marinate (for best results, prepare the cabbage the day before).
Mix the meat with the sobrasada, the eggs and the breadcrumbs and season with salt and pepper. Now shape small hamburgers that are slightly larger than the diameter of the burger buns (to allow the meat to shrink during cooking).
Peel the avocados and cut them into small chunks, sprinkle with the sushi vinegar to avoid discolouration.
Finely chop the sautéed mushrooms and spinach and stir them into the risotto.
Bake the hamburgers on a medium heat on the cooking plate, finishing with a little honey on each burger before serving. Toast the burger buns.
Build your burgers, adding the sliced cabbage, shredded shallots and avocado as a garnish. A true taste bomb combining the acidity of red cabbage with the mellow avocado, spicy warmth of chorizo and a honey-sweet finish.
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Prep & Serve
€95.00
Cooking
€24.95
Cooking
€230.00