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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hamburguesas a la Parrilla Recipe

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This recipe for Hamburguesas a la Parrilla is from Los Sabores Tradicionales de la Familia Puppo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kilo de carne molida de res (que no tenga menos de 20% de grasa)
400 grs. de chorizo parrillero
3 cucharadas de sillao
1 cucharadita de salsa inglesa
1 cucharadita de mostaza
1/2 cucharada de orégano
1 cucharadita de ajo molido
Pimienta negra fresca al gusto
1 huevo

Opcional: rodajas de queso provolone, americano o suizo.
Directions:
Directions:
Sacar el contenido del chorizo crudo y mezclarlo con la carne molida. Unir bien ambas carnes.

Aparte en un recipiente mezclar los demás ingredientes menos el huevo. Agregarlo a la carne y unirlo bien. Finalmente incorporarle el huevo batido ligeramente con un tenedor.

Dejar macerar por un mínimo de cuatro horas. Formar las hamburguesas y cocinarlas a la parrilla. Deben quedar doradas por fuera y ligeramente rosadas por dentro para que estén jugosas.

Si se desea, poner el queso encima de cada hamburguesa unos minutos antes de terminar la cocción.

 

 

 

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