Tommy’s Best Dad’s Day Burger Secret…
If you're a Dad, you've (hopefully) been asked, "What do you want to eat on Father's Day?". I want to grill up these burgers, inspired by one our favorite Food Network chefs, the late Carl Ruiz. These are so insanely tasty, they've become part of the regular rotation.
I have seen The Future of Burgers, and it's name is The Cuban:
Skip the potato chips, ketchup and pickles, kids. Ya put the burgers together, make a simple sauce and add "fries" for topping. This combination will have your eyes rolling to the back of your head. And awaayyy we go-go...
For the burgers, start with a 50/50 mix of ground beef and ground chorizo, then throw in some hearty dashes of paprika, cumin, dried onion, cayenne pepper, salt and pepper. Mix 'em all up; form good size patties; let 'em rest.
Now make the aioli sauce (easy and essential to this recipe). Mustard (dijon or honey, your preference), mayo and sour cream. Again, you're eyeballing it, but generally speaking, a good teaspoon of each will do. Whisk together, adding a little bit more of the paprika, cumin, dried onion and garlic powder. This sauce is intended for the bottom of the bun.
Make "fries" for the topping. Yeah, it's a bit of extra work, but what it adds to the final tasting is out-of-this-world. Take a russet potato, peel and grate it. Put in water, then in a colander; pat dry and cook in a hot skillet with a decent coating of olive oil. Kinda like you're making your own French's Crispy Fried Onions (only it's potatoes)!
Grill burgers and hearty buns over a charcoal grill (preferably). No need to turn it into a cheeseburger, the sauce on the bottom of the bun works wonders. Top with the just-made fries and we'll see you later.
So worth it you'll be amazed!