Portuguese Hamburger

Portuguese Hamburger

  • 1 lb Ground Round
  • 4 Garlic Cloves thinly sliced
  • 4 TBS Olive Oil
  • 1 Cup Red Wine
  • 1 Cup Beef Broth
  • 1 small Chorizo finely chopped
  • 2 stems of fresh Parsley chopped
  • 1 Bay Leaf
  • 2 TBS Butter
  • 4 Eggs
  • Sea Salt and Fresh Pepper to Season
  1. I am a minimalist when it comes to food. This is especially true when cooking Hamburgers. I love to taste the meat in its natural state.
  2. Form the Ground Round into 4 Round Patties no thicker than 3/4 inch and make sure the middle is a little thinner than the outside of the burger.
  3. Brush the burgers with Olive Oil and season with Sea Salt and Fresh Pepper.
  4. Set in the refrigerator for 30 minutes.
  5. Place on the grill on medium flame and cook for approximately 7 mins for Medium Rare Burgers. Flip the Burger only once and do not press down with a spatula. We want all those yummy juices to stay in the burger
  6. I like to cook on the side burner of my grill so that I can keep a close eye on those bad boys. So while the burgers are cooking I start working on my sauce. You will love love, love this sauce! I promise!
  7. Add the remainder of the olive oil to a large frying pan. Add the garlic and chopped chorizo. Sauté until they start popping but be careful not to burn (there is nothing worse than burnt garlic.) Add the red wine and the beef broth and bring to a boil. Once it boils, simmer on low and add the parsley and bay leaf. Once sauce is reduced in half, remove bay leaf and add the butter. When butter is blended into the sauce, add burgers to the sauce. Remove from heat and let sit.
  8. Cook the eggs sunny side up in a separate frying pan in a little bit of butter. Remove the eggs and place one on top of each Burger. Spoon some of the Sauce with the Chorizo over the eggs.
  9. Make sure you have some crusty bread for that yummy sauce. You won’t be able to resist!

Tonight I’m serving with Tatar-Tots (remember them from the school cafeteria), and a fresh garden salad.

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