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  • The base number of servings for this recipe is 1
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    Hard Rock Cafe’s Tango Salsa Burger

    Take a trip to Argentina with this loaded burger, a meat lover's dream. This burger features a thick and juicy beef patty topped with seared andouille sausage, spicy Monterey Jack cheese, a runny fried egg, fresh salsa criolla, and a creamy garlic aioli. 


    Ingredients
    For the Salsa Criolla
    *
    pinch
    kosher salt and freshly ground black pepper
    1
    tablespoon
    Olive Oil
    1
    tablespoon
    white wine vinegar
    1/8
    teaspoon
    cumin
    2 1/2
    ounces
    diced tomatoes
    1
    ounce
    diced yellow onion
    1/2
    ounce
    chopped green onions
    1
    ounce
    each diced red and green peppers
    1
    teaspoon
    fresh garlic
    For the Burger
    *
    Salt and pepper, to taste
    8
    ounces
    certified Angus Beef burger patty
    4
    1/2 ounce andouille sausage slices
    1/4
    cup
    baby arugula
    1/4
    teaspoon
    Olive Oil
    1
    hamburger bun
    1
    tablespoon
    store bought garlic aioli
    1/4
    cup
    salsa criolla mix
    1
    slice
    Monterrey Jack cheese
    1
    egg
    Directions
    Make salsa: Mix all ingredients together until well combined. Set aside.
    Heat broiler to high.
    Season and cook burger on a grill (grill should be in the 550 degree range to sear meat well); sear sausage to a light char on the outside. Set aside.
    Add arugula and olive oil to mixing bowl; toss together. Set aside.
    Spread garlic aioli over bottom burger bun and then top with baby arugula mix. Add burger and layer four sausage slices over burger and top with salsa criolla. Top salsa with Monterey Jack cheese slice, melt under broiler.
    While cheese is melting, fry egg in a medium saucepan over medium high heat until just set. Slide egg gently onto burger, top with bun. Serve immediately.

    The base number of servings for this recipe is 1
    OK

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