Chorizo And Manchego Brioche Buns Recipes

CHORIZO AND MANCHEGO PUFFS

Steps:

• For the puffs: Preheat the oven to 350 degrees F.
• Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
• Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
• Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
• On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
• Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
• For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
• Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.

CHORIZO BURGER

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

CHORIZO AND MANCHEGO BRIOCHE BUNS

Steps:

• Combine the milk, sugar and yeast in a bowl, stir and leave for 10 minutes.
• Place the flour, salt, 2 of the eggs in an electric mixer with a dough hook. Add the milk mixture and mix on a low speed until the dough comes together. Increase the speed to a medium setting and mix for 8 to 10 minutes, adding the softened butter a little at a time until fully incorporated.
• Place the dough into a lightly floured surface, knead for a few minutes before shaping into a ball and placing inside a lightly greased bowl, cover with cling film and rest for 1 hour in a warm place to double in size.
• Place the dough into a lightly floured surface, knead for a few minutes and roll into a rectangle measuring 50cm x 30cm. Spread the diced chorizo and grated manchego cheese.
• Roll the rectangle into a Swiss roll. Cut into 12 x 5cm thick pieces and place each piece into a greased muffin tray, cover with cling film and rest for 1 hour.
• Pre-heat your oven to 180C. Brush the brioche buns with the egg wash and bake for 20 minutes. Allow the buns to cool down slightly before removing from the muffin tray.