Lunchbreak: Waffle Choriburgers from Latinicity

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.
Culinary Director Daniel Merono

108 N. State Street
(312) 795-4444

Waffle Choriburger

4 choriburgers (5 oz burger with 1 oz of chorizo added to each)
1-2 ea Belgian-style waffles cut into 4” circles
1 egg (per burger)
4 oz pico de gallo
4 oz cilantro mayo
2 sliced pickled fresno chili
2 oz crema fresca

Cilantro Mayo

juice of 2 limes
1 clove of garlic
6 stems cilantro
1 cup mayonnaise

In a blender combine the lime juice, garlic and cilantro. Puree until smooth. In a mixing bowl add the lime mixture to the mayonnaise using a whisk. Whisk until smooth, reserve for later.

Chipotle Cheese Sauce

1 tsp chipotle pepper puree
8 oz heavy cream
4 oz cheddar cheese, grated

In a small sauce pot heat bring the heavy cream almost to a boil. Reduce to a minimum heat. Add the chipotle puree using a whisk. Add the grated cheese using a whisk. Continue stirring until smooth. Reserve for later.

Pico de Gallo

2 tomatoes, diced
1 Spanish onion, diced
4 stems cilantro, chopped

Dice all ingredients and mix together. Season with salt and pepper.

Pickled Fresno Chili
2 Fresno chili, sliced thin
8 oz white wine vinegar
8 oz water
1/2 tsp whole coriander
1/2 tsp mustard powder
1/2 tsp Honey
1 tsp salt

Combine all ingredients except fresnos and bring to a boil. In a one quart container, pour the liquid over the sliced fresno and cool at room temperature. Reserve for later.

Cook the choriburger to desired temperature (at least medium is recommended). While the burger is cooking heat up the 4” waffle circles. Smear some of the cilantro mayo on the bottom waffle. When the burger is cooked place on top of the mayo. Add one fried egg to the top of the burger. Spoon some of the chipotle cheese sauce on top of the burger. Top off with the pico de gallo, fresno chilies and crema fresca and serve.


Latest News

More News