Boqueria Burger

• 1 each / 50-55g brioche sandwich roll, toasted
• 8 wt oz ground beef patty 80/20
• 2 wt oz Chorizo-Bacon Jam
• 2 wt oz Microplane Manchego
• 1 wt oz Julienne Bibb Lettuce (or soft lettuce if bibb is not available)
• 2 tablespoon Garlic Aioli
• 1 tablespoon blended oil
• Salt and black pepper
• Side Ensalada Vasca
• Side Breakfast Bravitas

1. Split the brioche bun & toast on plancha until golden brown.
2. Set aside, and season the patty with salt and pepper.
3. Place patty on the plancha and cook for 4 minutes per side
4. Add Manchego on the top of the patty and around the patty on the plancha. The microplaned manchego should full cover the burger and form a ring around the patty.
5. Using a lid, cover the patty completely and add a couple of drops of water to let steam finish cooking the burger and melting the cheese. ‍
6. Assemble as follows:

• Spread garlic aioli on both halves of the toasted brioche, 1T each side.
• Using a spatula, take the burger and cheese off of the plancha and place on top of the bun.
• Spoon the chorizo - bacon jam to the top of the patty.
• Add the julienne lettuce on the top of the patty, cheese & jam.
• Top with the other half of the toasted brioche roll.
• Serve with an Ensalada Vasca side salad and bravitas

‍

• Season the patty well but be careful to not over salt, as the jam & Manchego are already salty.
• Make sure you cover the burger to ensure the cheese fully melts
• When preparing the jam, warm up the chorizo but do not boil. Should be 165 degrees before service
• Work quickly to make sure all elements are HOT.