Hamburguesas de chorizo y morcilla
I have never come across these burgers either in Spain or in any recipe book, but the ingredients used are very Spanish.
- 300 g morcilla
- 300 g cooking chorizo
- 2 eggs, beaten
- Flour for dusting
- 30ml Olive oil
- 4 cloves of Garlic
- 4 Molletes antequeranos
- 35 ml Allioli a la moderna
- 1 small Lettuce
- A few Tomatoes
- Remove the skins from the morcillas and the chorizos and place in a bowl. You will find that morcilla is easy to skin and retain their shape, whereas chorizo is more difficult to skin and will break up in the process.
- Pulse the morcilla in a food processor, add the chorizo and 1 beaten egg and blend roughly. Do not allow the mixture to become smooth.
- Put the other beaten egg in a dish and sprinkle some flour on a chopping board.
- Divide the sausage mixture into four and shape into burgers.
- Dip each one into the egg and then coat lightly with the flour.
- Leave to rest in the fridge for at least an hour.
- Peel and lightly smash some garlic cloves and gently cook in olive oil in a frying pan. Discard the garlic.
- When the burgers have rested, fry them in the pan on a low-medium heat until they are cooked through.
- Meanwhile, slice the molletes in half lengthways.
- Spread the allioli on the lid half.
- When the burgers are ready, place them on the bottom half of the molletes and cover them with the lettuce and the tomato, and finally the lid.
I have not specified any seasoning as the sausages are highly seasoned in themselves. Use either ordinary chorizo or for more spicyness, choose chorizo 'picante'. --JuliaBalbilla 08:15, 22 January 2009 (UTC)
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