Miami “Frita”Chicken-Chorizo Burger with Guava Ketchup, Black Bean and Sweet Pimiento Relish, and Crispy Shoestring Fries
1/3 cup ketchup
8 oz. guava paste, chopped into small pieces
1/2 cup water
3 tablespoons white wine vinegar
1/2 teaspoon kosher salt
Black Bean and Sweet Pimiento Relish
1/2 cup sweet onion, finely chopped
1 (15 oz.) can black beans, rinsed and drained
1 cup flame-roasted, sweet pimiento (from jar), chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds of ground chicken
2/3 cup ground chorizo
1/2 cup cracker meal
2 tablespoons smoked paprika
2 large garlic cloves, pressed
1 teaspoon cumin
1 teaspoon Cholula hot sauce
1/2 teaspoon crushed red pepper flakes
1 teaspoon McCormick cocoa chile blend
1 teaspoon kosher salt
Crispy Shoestring Fries
2 large potatoes
1/4 teaspoon salt
4-5 tablespoons vegetable oil, for brushing on the grill pan
6 Cuban bread rolls, split, and hollow out a small portion of the top bun to create an indentation
6 Iceburg lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the guava ketchup: On grill sideburner, place a medium size saucepan and heat to medium-high. Once pan is hot, place all guava ketchup ingredients and bring to a simmer. Reduce heat to medium-low and continue to cook, stirring often, until guava ketchup is smooth with no lumps, about 10 minutes. Cover, remove from heat, and set aside.
To prepare the chicken patties: In a large bowl, combine the patty ingredients until well incorporated. Divide the chicken mixture into 6 equal portions and form into round patties. Cover patties and refrigerate or place in a cooler until ready to grill.
To prepare relish: In a medium bowl, toss all ingredients until well combined. Set aside.
To make the crispy fries: Pour just enough oil to cover bottom and up 1-inch of side of large fry pan. Place fry pan on grill side burner and heat on high. Using a fine to medium size grater, grate the potatoes. Pat dry with a paper towel, making sure potatoes are as dry as possible. Prepare a paper-lined plate to drain the potatoes once fried. When the oil is hot, cook the potatoes until light brown. Drain on prepared plate and salt. Keep warm.
To grill burgers: Brush grill with oil. Place the patties on the grill and cover. Cook for 5-6 minutes on each side, until juices run clear. During the last minutes of cooking, arrange the buns, cut side down, around edges of the grill pan to toast lightly.
To assemble the burgers: Spread 1 generous tablespoon of guava ketchup on top and bottom of buns. Place lettuce on bun bottom, top with patty, and then the crispy shoestring fries. Inside the hollowed out part of the top bun, add the black bean and pimiento relish. Cover the burger and enjoy!