![]() The ketchup is another one of those add-ons that is 100% up to you. If you use 80% lean beef, there is no need for pork. The ones that are dry and hard are not recommended! Many people add pork. Nevertheless, the links will work, but make sure to squeeze them to check for freshness. When I was living back in Miami, I could walk into any supermarket and buy it ground. ![]() That meant removing the casing and breaking them down. As to the chorizo, the freshest I was able to find were links. That way, it gets integrated a little better. It is also a good idea to add the garlic with the fine cut. I chopped about half somewhat fine and the rest a little coarser. When it comes to the onions, I recommend doing it in two batches. In a medium mixing bowl, mix your ground beef with the dry ingredients. And as I mentioned in the video, if you grill a lot and make ribs using the pouch method as I do, add a little liquid smoke, and you are good to go! I also want to point out that I tend to add a little bit of olive oil to minimize the patties getting stuck once they start caramelizing, but that is 100% optional.Īs for the patty mix, this is also quite versatile, and also, as mentioned in the video, I will be making some Cuban stuffed steaks (biste relleno Cubano) with what’s left! The preparation of the patty is also pretty straightforward. ![]() But as with many seasonings and marinates, if allowed to age a little, it gets better! I recommend at least one day. It is just a matter of mixing all the ingredients. The sauce and the patty! There isn’t a lot of science when it comes to the sauce. As previously mentioned, there are two parts to this recipe.
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