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CHORI FRITA BURGER

Ingredients:

2 tbsp cooking oil
12 pc CHEF’S SELECTION CHORIZO HAMONADO PATTY
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated
6 pc store-bought bagels or burger buns, split
3 (50 g each) pc tomatoes, sliced
1/2 kg potatoes, washed, grated, blanched & fried until crispy
1 stalk cilantro (wansoy), chopped

Cilantro Aioli Dressing

1/4 cup MAGNOLIA REAL MAYONNAISE
1-1/2 tbsp prepared mustard
2 tsp lemon juice
1 clove garlic, minced
1 stalk cilantro (wansoy), chopped
1/2 tsp iodized fine salt

Procedure:

  1. Combine dressing ingredients in a bowl. Cover and refrigerate until use.
  2. Heat oil in a pan and pan-fry patties for 2 minutes per side. Top one patty with grated cheese and cover with another patty to make sandwich. Transfer to a plate and cover with foil to keep warm. Set aside.
  3. Discard oil in pan and place bagels cut side down, and toast for 1 minute or until lightly brown.
  4. Spread 1/2 tbsp dressing on each bun. Top with patty sandwich, tomatoes, fried potatoes and cilantro. Place remaining bagel to make sandwiches. 

Makes 6 servings.
(Yield: 6 pc/ 1 pc per serving)

Tip/s:

  • Substitute fried potatoes with store-bought potato chips.

Note/s:

  • To make fried potatoes: grate potatoes and blanch in boiling water for 30 seconds. Drain to remove excess water. Fry in hot oil until crispy.
  • Blanching before frying prevents potatoes from sticking to one another.  
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