Behemoth Brunch Burger

While getting my Masters last year in Barcelona, my better half took a well-deserved vacation and crossed the pond to visit me. Like the obsessed barista he is, he made sure to read up on the best coffee spots in the city. Federal Café, in the Sant Antoni district, became an instant favorite. The sunny, open concept brunch café served ridiculous “breakfast burgers”, which serve as the perfect inspiration for this Sunday morning surprise. Miguel woke up to this fatty concoction, the ideal hangover remedy. Artisanal bread sandwiching ground beef seasoned with cumin and chorizo, traditional tomato chutney, kale leaves, and a runny egg sprinkled with crumbled feta. There’s a Puerto Rican saying that says el amor entra por la cocina, which means love enters through the kitchen. This ginormous brunch burger will make you fall in love.

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Behemoth Brunch Burger
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Behemoth Brunch Burger

Course Breakfast, Main Course

Ingredients

Tomato Chutney

  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 6 cloves garlic, minced
  • 1/4 cup thinly sliced onion
  • 2 tbsp dijon mustard
  • 1 tbsp anise seed
  • 1 tsp dried rosemary
  • 1 tbsp Sriracha
  • 1/2 lb diced plum tomatoes (about 5-7 tomatoes)
  • 1 tbsp chopped cilantro stems
  • salt and pepper, to taste

Beef Patties

  • 1.5 lb ground sirloin
  • 4 Argentinian 'parrillero' sausages
  • 1 tsp cumin
  • salt and pepper, to taste
  • 4 burger buns of choice

Massaged Kale

  • 4 kale leaves
  • 1 tbsp rice vinegar
  • 2 tsp extra virgin olive oil
  • salt and pepper, to taste

Recipe

Tomato Chutney

  1. Simmer vinegar, sugar, garlic, onions, mustard, spices, and Sriracha in a stainless steel saucepan over medium heat until liquid has reduced by half. Add in tomatoes and cook, stirring every 10 minutes, until tomatoes have broken down and sauce has thickened, about 2 hours. Remove from heat and mix in cilantro stems and season with salt and pepper. Set aside to cool.


 

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