Recipe: Patatas Bravas Potato Skin Burgers
When you've offended a nation once then there's really no point in holding back after that. I've made the most delectable, most delicious, most artery clogging potato skin burger ever, inspired by Spanish Flavours. Enjoy, Spain.
- 4 ea baking potatoes
- 1 tbsp smoked paprika
- 100 g cheddar cheese
- 100 g manchego cheese
- 50 g chorizo
- 2 cloves garlic
- 2 ea shallots
- 2 ea red chillies
- 2 tbsp olive oil
- 1 tbsp soft light brown sugar
- 2 ea chopped anchovies
- 400 g anchovies
- 400 g tinned tomatoes
- 100 ml chicken stock
- 4 sprigs basil
- 1 ea large brown onion
- 1 tbsp rapeseed oil
- 25 g breadcrumbs
- 50 ml double cream
- 250 g pork mince
- 250 g beef mince
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 50 g chorizo, finely chopped
- 2 tbsp rapeseed oil
- 1 clove garlic
- 100 g mayonnaise
- 1 tsp dijon mustard
- 12 ea padron peppers
- 1/2 tbsp olive oil
- 1 tsp flaked sea salt
Make The Skins
Preheat the oven to 180ºC.
Toss the potatoes with oil, salt and pepper and place onto a baking tray. Bake for an hour, then leave to cool at room temperature.
Slice the potatoes in half and scoop out the middles into a bowl.
Drizzle a little extra oil over the skins and coat in the smoked paprika.
Lay them onto a baking tray, skin side up, brush with egg white and scatter over the sesame seeds. Bake for 5 minutes, then turn skin side down and bake for another 15 minutes, until really crispy.
Grate all of the cheese and chop the chorizo into small cubes. Toss them together then fill the potato skins with them. Set aside for later.
Make The Bravas Sauce
Peel and finely chop the garlic and shallot. Dice the chillies.
Add the olive oil to a medium saucepan with the garlic, shallot, chilli and brown sugar. Fry gently for 15 minutes until they’re beginning to get really soft and sweet.
Add the anchovies and the tinned tomatoes and bring everything to a boil.
Add the chicken stock and turn down to a simmer. Simmer for 40 minutes.
Take the pan off the heat and add the leaves of the basil, then transfer to a blender.
Blend the sauce until smooth.
Cook The Burgers
To make the burgers peel and finely dice the onion. Heat the oil in a frying pan over a medium heat and add the onion. Fry gently for 10 minutes, until golden brown and soft, then leave to cool.
Tip the breadcrumbs into a small bowl and pour in the cream. Soak for 10 minutes.
In another mixing bowl combine the pork and the beef. Add the paprika and oregano with the soaked bread, cooled onions and chopped chorizo.
Shape the mix into 4 patties that are just wider than the potato skins
Use the frying pan used for the onions and add another 2 tbsp of oil. Put it over a high heat.
Fry for 4-5 minutes on each side, until both sides are well brown, then turn the heat down to medium-low and cook for another 5 minutes, until the meat is cooked through.
Cook The Peppers And Heat The Skins
Place the potato skins into the oven for 5-10 minutes, until the cheese is melted and bubbling, then leave to cool slightly.
Put a griddle pan over a high heat and preheat for 5 minutes, until smoking hot. Toss the peppers with the oil and sea salt and griddle until starting to blacken, then turning until charred on all sides (5-10 minutes).
Assemble And Serve!
Meanwhile peel and mince the garlic.
Stir the garlic into the mayo with the mustard.
Assemble the burgers by using the loaded skins as the buns. Generously drizzle over the mayo and tomato sauce.
Place the burgers onto the bottom halves of the potato skins, then divide the peppers between the 4 burgers. Finish by sandwiching with the tops of the skins and dig in!
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