Dudefood Tuesday: Tapasburger with ‘cohones mayo’

I love Spanish food and the spicy flavours they use in the Mediterenean kitchen. That’s why I am also very fond of tapas and tapasbars.
For sure, every dining facility that has the word ‘bar’ in it, must be a GREAT place to eat for every dude.

I do like the sangria when I go out and eat in a tapasbar, but I like the great flavours the Spanish señoritas produce in the kitchen even more.
The smokiness of grilled chorizo and the spiceyness of the albondigas meatballs I do like!
The quantities in which they serve the food, on the other hand, are not so great..literally.

The fact that when you order a dish, you’ll get a plate the size of a saucer best fitted for a dollhouse, makes my Dudeheart sink.
And if the waiter puts the order on the table and says with a devious smile: “Enjoy, together.”, it feels like a knife is stuck in my back.
Just as Spiderman has his spidersense, my Dudesense tingles by seeing the order being put on the table.
Especially, because there are three measly grains of minced meat on the tiny saucer he just brought.
My Dudebrain keeps alerting me that something went wrong between the moment I ordered the ‘meatballs’ and the second the ‘albondigas’ were brought to the table.
So, the first thing I do is call back the Spanish bloke who just served the ‘albondigas’ and ask him who ate my meatballs and only left the crumbs in the sauce.
Was it the cook or did the waiter himself get hungry on the way to my table?
And, by the way, where are the other plates with meatballs? For we had ordered meatballs for everybody at this table.
I always hate it when the waiter starts to smile that devious smile again, and explains me with that ‘espanisss’ accent that this is really the thing I ordered and that tapas are small dishes which are meant to be shared together. Good flavours are meant to be shared big time and not in three little morsels of meat when you are out with five people!

Thats why I bring you the tapasburger with a cohones mayo.
The tapas in the burger is because of the flavours (and not because I make you a pinky sized hamburger) and the cohones (aka spicy mustard) in the mayo… well let’s say it brings a nice flavour to the burger.

Tapasburger with cohonos mayo

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Prep time 10 minutes mins

Cooking time 10 minutes mins

Total time 20 minutes mins

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2

Ingredients

• ▢ The tapasburgers:
• ▢ • 250 gr minced beef
• ▢ • 100 gr mature cheese grated
• ▢ • 50 gr spicy chorizo finely diced
• ▢ • 1 shallot very thinly sliced
• ▢ • 2 cloves of garlic pressed
• ▢ • ½ red chili finely sliced (deseeded)
• ▢ • 1 slice of bread no crust
• ▢ • 20 ml milk
• ▢ • 1 egg
• ▢ • 2 tsp tabasco
• ▢ • pepper salt
• ▢ • butter
• ▢ The cohones mayo:
• ▢ • Freshly made mayonaise here you’ll find an easy recipe for mayonaise
• ▢ • If you don’t feel like making mayo from scratch just grab a jar of your favorite mayo
• ▢ • 6 sheets of bacon
• ▢ • 1 tbsp coarse mustard
• ▢ • Freshly ground pepper
• ▢ And in addition:
• ▢ • 2 hamburgerbuns or white buns
• ▢ • 4 leaves of lettuce
• ▢ • 1 tomato sliced
• ▢ • 4 small pickles thinly sliced in the length
• ▢ • ½ onion sliced in rings you can use them raw or slightly sautéed in butter

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• The burgers:
•  Pour milk in a plate and soak the broad in the milk
• Cut and slice all ingredients as mentioned and mix them with the egg, soaked bread and the minced beef in a big bowl. Seaason to taste with salt and pepper
• Divide the beef and make two big hamburgerslices. Cook them in a hot fryingpan in butter.
• Sear the burger at high heat on both sides and then let them simmer and cook for another 5-10 minutes on low heat, so they are cooked to the center. During the cooking the moist from the cheese and chorizo pours out of the burgers. So if you turn the burgers regurarly they will be immersed in all those beautiful flavours
• Slice the buns lenghtwise en toast them briefly in a toaster until the outside is crispy
• The cohones mayo:
• Cook the bacon in a hot fryingpan until crispy. Let them rest for a minute on some paper kitchen towel.
• Make mayonaise (or grab the jar you just fetched from the store) and mix it with the mustard
• Grind the bacon to powder in a stickblender and stir the powder throug the mayo. Add som freshly ground pepper to taste. Maal de bacon in een staafmixer heel fijn en roer deze ook door de mayonaise. Naar smaak eventueel nog wat vers gemalen peper toevoegen
• Assembling the tapasburger:
• Take the bottom of the bun and drape the lettuce, tomato and onion rings on it
• Place the burger on this little bed of veggies and spoon a big dollop of cohones mayo on the burger. Finish off with the pickle and the top of the bun
• Serve with homemade fries and a small bowl of extra cohones mayo to turn this burger into a real feast

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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About the Author

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

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