• Rob

The Brazilian Burger



A burger that packs all the flavours of Brazil into one sensational mouthful. Smoky chimichurri relish, cumin-spiced onion rings, peri peri bacon, and creamy lime and avocado mayo make this one hell of a burger.


It requires a bit of extra effort but I can guarantee it'll be worth it.

Ingredients


Peri Peri sauce, 3-4 tbsp

Brown sugar, 1 tbsp

Steaky bacon, 12 slices

Woods Traditional Burgers, 8 patties (or however many burgers you want)

Vegetable oil

Emmental cheese, 16 slices

Buns of your choice, 8

Lettuce


Smoky Chimichurri Relish


1 red chilli, finely chopped

Smoked paprika, 1 tsp

1/2 clove garlic, chopped

1/2 a bunch of flat leaf parsely, finely chopped

Handful of oregano leaves, chopped

1 gherkin, chopped

Olive oil

Red wine vinegar, 1 tbsp


Creamy Lime and Avocado Mayo


Mayo, 4 tbsp

Small bunch of coriander, roughly chopped

1 lime, juiced

1 avocado, stoned and sliced


Sweet and Sour Pickled Pink Onions


Brown sugar, 1 tbsp

Red wine vinegar, 2 tbsp

2 red onions, cut into rings


Cumin-Spiced Onion Rings


Cornflour, 1 tsp

Plain flour, 100g

Ground cumin, 1 tsp

Soda water, chilled

Mild chilli powder, 1 tsp

2 onions, peeled

Vegetable oil


Method


STEP 1

First make the chimichurri. Mix all of the ingredients together in a food processor/blender, adding enough olive oil to make a spoonable relish.

STEP 2

Then make the mayo. Again, mix all of the ingredients for the mayo into a blender.

STEP 3

To make the sweet and sour onions mix everthing together and leave to mariante.

STEP 4

For the bacon, mix the peri peri sauce with brown sugar. Then brush over the bacon and grill until crispy. Keep warm in the oven whilst you make everything else.

STEP 5

To make the onion rings, whisk the cornflour, flour, spices, soda water and salt together to make a thick batter that will coat the onions.

STEP 6

Slice the onions into 1cm rounds and put into a bowl. Pour boiling water over the rings and stir. Drain and dry. Fill a pan with a 1/3 of oil and put over medium heat.

STEP 7

Dip the onion rings in the batter, then drop them into the oil and fry until crisp. Keep warm in the oven whilst you cook the burgers.

STEP 8

Cook your burgers on the barbecue.

STEP 9

Build your burgers. Spread the bottom of your bun with the avocado mayo. Place your lettuce and then the first patty and cheese. Add your bacon, sweet onions, chimichurri then another patty. Top with onion rings and some more avocado mayo.

STEP 10

Get blown away by the flavour sensation.


Cheers

Rob



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Woods Traditional Family Butchers Est. 1992

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