Home >Recipes >Hamburgese Enorme with Truffled Manchego Potato Chips

Serves: 4

• Hamburguese Enorme
• 3 lbs ground chuck
• 1 round Cowgirl Creamery Mt. Tam cheese
• salt and pepper to taste
• 4 sourdough round rolls
• 2 tbsp olive oil

• Roasted Garlic Mustard
• 1/2 cup Dijon mustard
• 8 garlic cloves, roasted in medium heat in 1/4 cup olive oil and mashed
• 1 tsp rosemary, chopped

• Onions
• 2 red onions, sliced
• 1/2 cup balsamic vinegar
• salt and pepper to taste

• Truffle Manchego Potato Chips
• 3 Idaho potatoes
• 1 tbsp truffle olive oil
• 1/4 cup dry Manchego cheese, grated
• 1 tsp grey salt
• 1/4 tsp black pepper

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Hamburguese Enorme

Divide meat in half. Place half the meat on Glad Wrap piece and top with another. Press to 1/2 inch thickness. Do the same with the other half of the meat. On one patty top with cheese and season both patties with salt and pepper. Top the cheese side with the other half of the meat. Top with Glad Wrap and press into perfect patty. Season the outsides of the burger with salt/pepper.

Heat a cast iron pan hot, drizzle olive oil in the pan and add patty. Cook over high heat to desire temperature.

While meat is cooking toast your buns and spread the roasted garlic mustard on all cut sides of bun. Arrange the buns bottoms in a square on a platter of bottom of another cast iron pan. Top with cooked meat, divide onions on top burger and top with 4 top buns.

Roasted Garlic Mustard

Mix Dijon, roasted garlic and rosemary.

Onions

Sauté onion in olive oil for 30 minutes until brown. Season with salt and pepper. Add balsamic and sauté until almost dry.

Truffle Manchego Potato Chips

Slice potatoes thin on Mandolin length-wise and soak in cold water 30 minutes. Rinse, pat dry. Fry in 375°F peanut oil until crisp. Drain. Season with salt, pepper, truffle oil and cheese.