This burger is a reflection of Brazilian street food. It's a combination of flavors on an all-beef burger, including crispy prosciutto, sopressata, cheese and chimmichuri aioli on Brazilian cheese bread with salsa and shoestring potatoes. Yum!
The Brazilian Street Burger (gluten-free)
- 1 cooking spray
- 1-3/4 cups tapioca starch/flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt, divided
- 1 cup finely grated extra sharp cheddar cheese
- 2 tablespoons olive oil
- 2 eggs, large, beaten
- 1/4 cup water
- 1 tablespoon butter
- 1/3 cup parsley, minced, divided
- 1/2 cup cilantro leaves, minced, divided
- 2 tablespoons oregano leaves, minced
- 3 cloves garlic, minced, divided
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup mayonnaise
- 1 roma tomato, diced
- 1/4 cup bell pepper, diced
- 1/4 cup grilled corn kernels
- 3 green onions, sliced
- 1 teaspoon lime juice
- 1 pound ground chuck
- 1/4 cup grated white onion
- 3 tablespoons vegetable oil
- 8 slices extra sharp white cheddar cheese
- 8 slices thin soppressata
- 8 slices thin prosicutto, fried crisp
- 1/4 cup shoestring potatoes
Preheat a gas grill to medium-high heat.
STEP TWO - MAKE ROLLS
In a large bowl, combine tapioca flour, baking powder,1/4 teaspoon salt and grated cheese. Stir to combine. In a separate bowl, beat two eggs and add oil and water. Beat to combine. Stir liquid into dry ingredients. Spray a 10"x10" foil pan with cooking spray. Form dough into four burger-size rounds and place in prepared foil pan. Set pan on second rack of grill and close grill. Cook for 20-30 minutes or until rolls have puffed and turn golden brown. Outsides of rolls should be fairly crispy. Remove rolls from grill and set aside to cool. In a small bowl, combine one tablespoon butter and and one tablespoon parsley. Brush on top of rolls.
STEP THREE - MAKE AIOLI
Place cup cilantro, remaining parsley and oregano in mini food processor. Pulse to combine. Add garlic, crushed red pepper and mayonnaise. Pulse until smooth. Refrigerate sauce until ready to use.
STEP FOUR - CREATE SALSA
In a small bowl, combine tomato, bell pepper,corn, green onions, 2 tablespoons cilantro and lime juice.
STEP FIVE - FORM AND GRILL BURGER PATTIES
In a large bowl, combine ground chuck, remaining salt, grated onion, minced garlic and remaining cilantro. Mix gently with hands and form into six patties. Brush the grill rack with vegetable oil. Place the patties on the rack and cook for 4 to 5 minutes, or until juices begin emerging from the top of the patties. Grill for 4 to 5 minutes longer (for medium-rare) or until desired doneness. In the last minute of cooking time, place two slices of cheese on each burger patty. Transfer the patties to a plate and tent with foil to rest until assembling the burgers.
STEP SIX - ASSEMBLY AND SERVING
To assemble, cut rolls in half. Place roll bottoms on serving platter. Place a lettuce leaf on the bottom of each roll. Top lettuce with one of each of the following: burger patty, two slices each of sopressatta and prosciutto and tomato salsa mixture. Sprinkle with potato strings. Spread chimmichurri aioli on top half of rolls and close burgers. Repeat process until all burgers are assembled. Serve immediately.