October: Chorizo Chimichurri Waffle Burgers
Chorizo Chimichurri Waffle Burgers
Featured for October in our 2022 UniPro calendar.
Pillsburyâ„¢ Garlic & Cheddar Biscuit Dough, baked as waffles, serve as the bun in a fab and fiery twist on a Juicy Lucy: cheese-stuffed chorizo burgers.
| Â Ingredients |
Measure |
| Pillsburyâ„¢ Garlic Cheddar Biscuit Dough | 24 |
| Mayonnaise | 2.4 oz (1/4 cup) |
| Smoked Paprika | 1 1/4 cup |
| Chorizo, Raw, Ground | 1 lb 8 oz |
| Cheddar Cheese, Slices | 3 oz (6 each) |
| Chimichurri Sauce, Prepared | 3 oz (1/2 cup) |
Directions:
- Thaw Pillsburyâ„¢ Garlic & Cheddar Bixcuit Dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
- Combine mayonnaise and smoked paprika in a mixing bowl; refrigerate until assembly.
- Divide chorizo into 2 oz portions; press each until thin and round, approx. 3-inch diameter.
- Divide cheese into quarters and stack in 12 groups of 2 pieces each.
- Form chorizo around cheese stack (2 quarter pieces) so it is completely enclosed.
- Preheat large pan or grill to medium-high heat; cook burgers about 3-4 minutes per side until cooked through.
- Keep warm until assembly.
- Preheat waffle iron to 375°F; place a biscuit onto the well-oiled surface and bake 60-90 seconds or until golden brown.
- Spread 1 tsp aioli (mayonnaise, paprika mixture) over waffle; top with cooked burger.
- Add 1 tsp (0.2 oz) chimichurri sauce and top with a plain waffle; serve warm.
Yeild: 12 servings (1 burger = 1 serving)