Chori burger

A longganisa patty flattened in the pan, in a soft roll with the dressing under the meat.

Egg. Not vegetarian — contains longganisa, which is a pork sausage.

Ingredients

• 600 g longganisa, skins removed
• 6 soft bread rolls
• 4 tablespoons banana ketchup
• 2 tablespoons mayonnaise
• 1 onion, very thinly sliced
• 2 tablespoons vinegar
• 1 teaspoon sugar
• 1 tablespoon oil
• 0.5 teaspoon black pepper
• 6 lettuce leaves

Method

1. FLATTENED IN THE PAN, NOT BEFORE IT. Drop a loose ball of the sausage meat into a hot dry pan and press it down HARD with a spatula for 20 seconds, then leave it. Shaped into a neat patty on a board first, it never makes the same contact and you lose the lacy brown crust that is the whole reason to do it this way.
2. Squeeze the meat out of the skins and do not work it. Longganisa is already seasoned and already bound; overhandled, it goes dense and bouncy.
3. Soak the sliced onion in the vinegar and sugar for 15 minutes while everything else is done.
4. Hot dry pan, no oil -- longganisa has plenty of fat. Six balls, pressed as above, two or three at a time.
5. 3 minutes on the first side without touching it, until the edge is dark and crisp. Turn once, 2 minutes. They are thin and they cook fast.
6. Split the rolls and toast the cut faces in the rendered fat left in the pan, 30 seconds, until gold. This also seals them against the dressing.
7. Mix the ketchup and mayonnaise.
8. DRESSING UNDER THE MEAT, not over it. Sauce on the bottom half, then lettuce, then the hot patty, then the pickled onion on top. Sauce poured over a crisp patty softens the crust in under a minute.
9. Press the lid on and eat straight away.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes