Chorizo Burgers

[Poopshoot No.11854081]

What do you think would be the best seasoning for burgers that are 3 parts beef, 1 part chorizo? Or do you think the chorizo is seasoned enough?

[Anonymous No.11854086]

>>11854081
depends on the type of chorizo, but I'd probably add cayenne and/or chili flakes regardless.

[Anonymous No.11854087]

A pineapple ring

[Poopshoot No.11854092]

>>11854086
I like the chili flakes. I bet they'll be great when they absorb some of the grease from the meat.

[Anonymous No.11854106]

>>11854081
smoked paprika and cayenne

[Anonymous No.11854168]

>>11854081
White pepper, scant ground ginger, and a squeeze of lemon/lime. Rationale: burger would typically use black pepper, flip it. Bright ginger pushes back on chorizo greasyness without anyone being the wiser. There will be increased fat, so amp up brightness factor via citrus acid.

[Anonymous No.11854190]

>>11854168
damn nice

[Poopshoot No.11854206]

>>11854168
Holy shit this some of the best advice I've seen on this board

[Anonymous No.11854312]

>>11854206
>>11854168
>burgers usually use black pepper so use white pepper
Wow scintillating. You realise white pepper is just black pepper with the flavour removed right?
>ginger
I don’t think cutting the richness of the patty itself is a good thing in a burger, you want to use flavours that actually enhance meatiness like onion or soy or whatever especially as it’s mostly beef
>citrus
Do not increase the acidity and water content of anything you want to sear. Citrus can go somewhere else in the burger, keep it away from the patty

[Anonymous No.11854324]

>>11854312
>This guy

[Anonymous No.11854330]

>>11854081
paprika and maybe some kinda chili powder

[Anonymous No.11854379]

>>11854312
Hi anon. White pepper and black pepper differ in many of the same ways that chorizo differs from beef. The primary users of finely ground white pepper (as opposed to coarse black) are Asian and they eat a lot of spicy pork. Chorizo is a mildly spicy pork. I eat a lot of both white pepper and black pepper, and I would disagree that white pepper has any “flavor removed”, it simply differs in fundamental ways.

In my view, ginger does not cut the richness of the patty, which is an inherent trait of the patty itself. Rather, what ginger does is add a counterbalance and really an X-factor, with a bit of a kick, which is really the whole point with a burger containing chorizo, a kick. As this is a burger and I’d expect external salt and onion present, I disagree that you would want to add soy sauce or onion to the patty itself.

It seems there is a misunderstanding; I’m advocating scant, if any citric acid in the meat —although there are some that swear by it— my advice is right on top, right before it comes off the grill. Think of it as a burger dressing to make the slightly increased fat content delicious.

[Anonymous No.11854416]

>>11854379
White pepper is literally black pepper with the husk removed so you just get the piquancy from the seed. Your reasoning for using it is so retarded you sound like rian Johnson brainstorming the last Jedi. People usually use oil to fry their potatoes too, why not switch it up with water?

You say gingerdoesn’t cut the richness but then you say it counterbalances it. Which is it? I think it would be a distraction.

Finishing the burger with citrus is an ok idea. For a chorizo burger I might suggest sherry vinegar instead though.