Burger (with sausage) accompanied by chuchu vinaigrette

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Components

• One large chuchu (or two small ones)
• 1 purple onion
• 1 cup (tea) of sweet grape tomatoes
• liquid extracted from 3 lemons
• Half a teaspoon of olive oil
• 1½ teaspoons of salt

Setup phase

1. Begin by making the vinaigrette: peel the chayote, rinse it under running water, and thoroughly dry it with a clean kitchen towel to prevent slipping while cutting; then, dice it into 1 cm cubes and place them in a bowl.

1. Rinse, dry, and halve the tomatoes. Peel the onion and slice it into thin crescent shapes. Add the vegetables to the bowl containing chayote, lemon-infused water, olive oil, and salt. Stir thoroughly and let it sit for approximately 20 minutes before serving. In the meantime, start making the burgers.

Note: There’s no need to overthink. If the seed is still attached, scoop it out with a spoon and throw it away.

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Components

• 600 g of ground fraldinha beef
• One fresh calabresa sausage link (approximately 150 g)
• Two ice cubes
• oil as desired
• Add salt and ground pepper as needed to suit your taste.

Mode of preparation

1. Using the tip of the knife, slice just the sausage’s skin and discard it. Place the meat into the food processor, add the ice cubes, and process until finely shredded—the ice helps maintain the meat’s cold temperature during blending.

1. Place the ground sausage (along with the ice cubes) into a bowl and add the fraldinha. Use your hands to thoroughly combine, ensuring the texture and flavor of the burgers are consistent. Note: there is no need to add salt. Separate the mixture into 4 portions and shape them into patties. If you are not grilling immediately, refrigerate the meat to keep it cold.
2. Place a non-stick frying pan over high heat. As it heats, add water with a drizzle of olive oil and place a burger patty in the pan. Use a flat spatula on the patty and gently press down with the base of a glass jar to shape the burger. Make a small indentation in the center with your thumb to prevent the burger from bulging during cooking.
3. Season with salt and pepper to your liking and let it cook for 2 minutes on each side. Flip once more and cook for an additional minute on each side until it reaches the desired doneness – the burger should take around 6 minutes total in the frying pan. Cook as many burgers as your skillet can hold at once.
4. Place the cooked hamburger on a plate and cover it with a lid or bowl to keep it warm while you grill the remaining patties. Serve alongside chayote vinaigrette.

Put extra effort into the follow-up.

Rustic potatoes are the ideal side dish to complete a hearty meal, offering a homemade touch that’s always satisfying!

Purchase only what is necessary

Store

Set of 6 shallow bowls, Souvenir

Oxo descascador

Chief Knife, Zwilling WILLING J.A. Henckels

Mesa de Bambú, Zwilling

Mimo Style stainless steel spatula

Collection of stainless steel bowls, Euro Inox

Non-stick aluminum skillet, 28 cm, Ballarini