Tasty and Juicy Longaniza Burger

Yeah, I went there: I took the longaniza out of the case. I stuffed it between slices of Pan de Agua to make some surprisingly tasty and juicy burgers.

– 1 pound longaniza, , raw – 1 red onion (thinly-sliced), large (or two small) – 2 tablespoon olive oil – 1 teaspoon vinegar , I used fruit vinegar – ½ teaspoon salt – 4 tablespoon mayonnaise – 4 tablespoon ketchup – 4 panes de agua, (or mini-baguettes) – 4 tablespoon butter (salted) – 2 tomato, very ripe, sliced thinly – 8 leaves of lettuce, use curly or leaf lettuce


Make the onions garnish:

Heat a tablespoon of oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste. Set them aside.

Make the sauce:

Mix mayo and ketchup. Set aside.

Make the patties:

Remove and discard the longaniza casings. Divide the stuffing into 4 equal portions, and form oval-shaped patties roughly the same size as the bread.

Make the patties:

Preheat the grill to medium high. Grill, the burgers, without pressing, for 4 minutes. They should have a light golden colors and faint grill marks. Flip the patties and grill until the other side is looks the same as the top.

Grill the bread:

Slice the bread and spread butter on the inside. Grill at the same time you're grilling the meat, pressing the bread to flatten them, flip so they have grill marks on both sides.

Assemble burgers:

Assemble in the following order: Bottom bread slice, mayo-ketchup sauce, tomato, lettuce, meat patty, onion, sauce, top bread slice. They should be consumed immediately.

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