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Pincho burger



  • 1 1/2 pound ground beef
  • 3/4 pound chuck
  • 1/2 pound brisket
  • 1/4 pound short rib
  • 1 cup shredded hash browns for frying
  • 4 slice american cheese
  • 2 cup + 1oz. canola oil
  • 1 teaspoon + 1/2 tsp. granulated garlic
  • 2 teaspoon + pinch kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 4 teaspoon green leaf lettuce leafs
  • 4 slice vine ripe tomato
  • 4 slice red onion
  • 8 ounce mayonnaise
  • 1/3 cup metchup
  • 1 ounce mustard
  • 1 ounce white vinegar
  • 4 ounce egg brioche hamburger buns
  • Preparation

    Baking Directions:

    For the burger patty:Blend all three ground meats thoroughly.

      Separate into 4 one third pound portions.

      Compress into 4 individual patties and let set in refrigerator.

    For the burger seasoning:Combine the kosher salt, coriander, onion powder, black pepper and 1 oz.

    of granulated garlic.

      Shake until blended.

    Heat griddle to 350 degrees.

      Sprinkle each of the patties with enough burger seasoning so as to coat evenly on both sides.

      Coat the griddle with 1 oz.

    canola oil and cook patties to medium - medium well, roughly 4 minutes on each side.

      Top each patty with 1 slice of American cheese and allow to melt.

    For the potato sticks:Pour 2 cups of canola oil in a sauce pot and heat on high heat.

      Add the hash browns and mix thoroughly so they don’t clump together.

      Once golden brown, remove from oil, add pinch of salt and allow to sit.

    For the pink sauce:Combine the mayonnaise, ketchup, mustard, 1 oz.

    granulated garlic, parsley flakes and vinegar in a mixing bowl and blend thoroughly.

    To serve:Slice each egg brioche bun in half and set on plate.

      Place a patty on the bottom bun and top with lettuce, tomatoes, onions, a small handful of papitas and drizzle with pink sauce.

    Recipe Tags