BEEF, CHORIZO, AND TOMATO BLENDED BURGERS WITH BURGER SAUCE

1. First, make the caramelized onions. In a 3-quart saucepan, melt the butter. When melted, add the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Add the onions, season with a pinch of salt and pepper, and toss to combine. Cover and cook, stirring every 10 minutes, until golden and deeply caramelized (about 30 - 35 minutes). Set aside (if the onions stick, deglaze the pan with beef stock).

2. While the onions are cooking, prepare the tomato sauce. In a blender, combine all of the sauce ingredients, season with a pinch of salt and pepper, and pulse until smooth. Heat a small saucepan over medium-heat, and pour in the sauce. Cook for 8 - 10 minutes, stirring often until thickened. Set aside to cool. (note - you can store this Pomi Burger Sauce in an airtight container in the fridge for 1 week. 

3. Combine beef, chorizo, Pomi Finely Chopped Tomatoes, garlic, basil, parmesan, egg, breadcrumbs, and a pinch of salt and pepper in a large bowl and mix well. Divide and shape into 4 burger patties, slightly larger than the width of your burger buns. Place a thumbprint into the center of the burger patties to help stop them shrinking. Season both sides of each patty with salt and pepper. 

4. Heat a cast-iron pan over medium heat, and pour in the oil. When hot, add the burger patties and cook for 4 minutes. Flip the patties, add the butter, garlic, and rosemary. When the butter has melted, continually baste the burgers with butter until cooked through, about 4 minutes. Top with gorgonzola cheese, and remove burger patties from the pan. 

5. Build your burgers on toasted brioche buns with a tablespoon of Pomi Tomato Burger Sauce, a burger patty, caramelized onions, and arugula. 

 

Beef, Chorizo, and Tomato Blended Burgers 

1 ¼ pounds ground chuck 

½ pound fresh chorizo, removed from casings 

2 tablespoons Pomi Finely Chopped Tomatoes

3 whole cloves plus 2 garlic cloves, minced

2 tablespoons minced fresh basil leaves 

¼ cup finely grated parmesan cheese 

1 free-range egg 

2 tablespoons breadcrumbs 

Sea salt & freshly cracked black pepper

2 tablespoons grapeseed oil 

2 tablespoons butter

2 sprigs fresh rosemary 

¼ cup crumbled gorgonzola cheese 

½ cup baby arugula 

4 brioche burger buns, toasted 

 

Caramelized Onions 

2 tablespoons butter

2 garlic cloves, minced 

2 large Spanish onions, sliced

1 large red onion, sliced 

Sea salt & freshly cracked black pepper 

 

Pomi Burger Sauce 

2 tablespoons olive oil 

1 medium Spanish tomato, finely diced 

2 tablespoons minced fresh basil stems 

1 garlic clove, minced 

2 tablespoons Pomi Tomato Paste 

450 grams Pomi Finely Chopped Tomatoes

2 tablespoons red wine vinegar 

Sea salt & freshly cracked black pepper