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Burger & Sangria (Spanglish)

April 21, 2011

Burger and sangria sounds like the perfect male-female compromise!  Even the name sounds like it – Burger and Sangria Somerset at 319 Atlantic Avenue, Long Beach, CA…

Making this meaty monster seems much less daunting than eating it.  This was definitely not my idea and I even said I wasn’t going to consume any of them.  But after numerous vegetarian dishes, my household turned out to be meat-deprived and that was the request.  BURGER.  If the idea of touching red meat is equally unappealing as carrying out your garbage bags, using gloves to make the burger patties would calm your senses. Similar to the Crabcakes recipe I posted, this burger meal somehow goes really well on a hot summer or spring /as in our case today/ day.  You would think having a heavy fried piece of meat smothered in heavy toppings like mayonnaise, bacon and roquefoirt cheese, among others, between two puffy buns of bread will have a more overwhelming effect than the heat of the day itself, but resembling the advice of dessert nomads “Drink hot tea to cool down”, this burger does the trick: “Have one or two and you won’t ask for anything more for the rest of the day!”

Before I give you the “recipe”, let’s not forget that burgers have been unrightfully underrated and downgraded consequent to the fast-food industry.  On the assumption that your morals allow you to eat another animal, these mega-sandwiches need not necessarily be unhealthy or unclassy.  On the contrary, depending on how you prepare and serve it, this can be turned into much more than a burger is usually given credit for.

A modest example:  Prepare with roquefort cheese, serve with rucola in lieu of fries, toast with your home-made sangria, and listen to Baaba Maal’s “Souka Nayo”.  
  • 1 kg ground beef
  • 100g bacon
  • 50g roquefort cheese
  • 4 slices swiss cheese
  • 4 hamburger buns
  • 2 tomatoes
  • 1 onion (red or white)
  • 4 leaves lettuce
  • mayonnaise
  • oil
  • salt & pepper

Prepare the supplementary ingredients for your burger before cooking the meat patties. Crumble blue cheese, slice onion and tomatoes, wash and cut lettuce leaves and set your condiments on countertop.  In a large pan, cook bacon strips in some oil until brown and crispy.  Set aside.  Make patties from ground beef, mixing in some salt and pepper with the meat.  The surface area of the patties should be made in proportion to the buns you will use.  The thickness can vary according to your preference.  Generally, the burgers of smaller buns can be made thicker to increase the overall volume of the end-product, and wider buns can have thiner patties but the opposite may be true too.  Once, we ate a “Texas burger” in a Belgian restaurant that was the size of a large plate and the patty was made thin.  In that same restaurant, if you ate one of these whole burgers by yourself, you won a T-shirt and if you managed to finish two, a week-long vacation to Spain!  Just to give you an idea. Continuing, fry patties in some oil in a large pan 6-8 mins on each side or until cooked. While meat is being cooked, toast buns in oven lightly for a few minutes.

Spread mayonnaise on buns, place a hamburger on the lower half of each bun, top with a slice of swiss cheese, bacon strips, tomatoes, crumbled roquefort, onions and lettuce, and cover with top bun.  Add ketchup, more salt and pepper, chilly powder or other spices you enjoy, if you desire a stronger kick to the taste, and serve slowly and carefully.           __________________________________________________________________________________________

As the name implies, sangria is a drink made with red wine (“sangre” for blood in Spanish).  If you are one of those light-weight individuals who tends to get dizzy after the first sip of a semi-alcoholic beverage on an empty stomach, it is a good idea to take a few bites of your burger beforehand.  While I strongly recommend you try it with the above-mentioned, you can of course make your sangria independently of any meat monsters and vary the amount of alcohol you put in from a very minimum to more than half of the liquid used for the overall sangria.


  • 1 bottle of red wine
  • 1 cup orange juice
  • 2 cups carbonated water
  • 1 shot brandy (optional)
  • sliced fruit (any)
  • cinnamon sticks


To skip the overnight part that most sangria recipes talk about – leaving your sangria in the fridge overnight so that fruit flavors get absorbed – use a chilled bottle of wine, cold soda water or ginger ale and lots of ice!  Pour wine in a large bowl or pitcher, cut 1 orange and 1 lemon into wedges, squeeze them into wine and leave fruit inside the bowl.  Add orange juice, carbonated water and brandy and put some cinnamon sticks into sangria. Pour into glass full of ice cubes and serve immediately …with a hot burger!


From → American, Meat, Summer

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