Lunchbreak: Barcelona burger, prepared by Whirlyball chef Justin Vaiciunas

Midday News
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Chef Justin Vaiciunas


For locations:

Barcelona Burger

4 oz ground Spanish chorizo
4 oz ground beef 80/20 beef to fat ratio
2 1 oz slices  Manchego cheese
1 oz roasted red peppers
2 1/2 oz Spanish vinaigrette
1 burger bun

Mix the two ingredients together until evenly mixed.  Make patties out of the meat.  Cook or grill burgers to your desired temperature. Melt cheese on meat. Place roasted red peppers on top of cheese and pour Spanish Vinaigrette on top of Red peppers. Cut and serve.

Spanish Vinaigrette

1 oz chili powder
1 oz smoked paprika
8 oz rice vinegar
2 oz sugar
8 oz oil

Place chili powder, Smoked Paprika, Rice Vinegar and sugar in a blender and mix.  Slowly add oil then let blend for 20 seconds.

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