If you’ve been reading my posts, I really, really love my Filipino breakfast. I still miss my beef tapa (cured beef), but I’ve moved on to other Filipino breakfast cravings. This time it’s the longganisa, the Filipino sausage.
Like the adobo, which has a thousand and one or more variations, so does the longganisa. Those meat links of love come in all sizes: from chubby teeny nubs to overstuffed meat logs, in all flavors: from sticky caramel sweet to pungent and garlicky, and even in colors: from plain jane beige to a freakish red hue. Each province (as we call our “states”) has its own version of the longganisa. My personal favorites? The fatty garlicky ones in pork intestine casing including Lucban(very fatty with a faint pink hue), Vigan (best served crispy and, of course, with their equally famous sukang Iloko – Ilocos vinegar), and Alaminos (made distinct with its orange color and bamboo toothpicks, which separate each link).
And so in less than 20-seconds of culinary bravery, I decided to embark on a crazy do-it-yourself longganisa adventure, inspired by my favorite longganisas and the paprika laden Spanish chorizo.
But instead of recreating something near the real thing, I became a kitchen mad scientist for a day and gave birth to a mutation of the longganisa and a beef burger. Good thing it didn’t turnout an abomination, but rather a culinary innovation. (Yes, The Husband loved it so much that this is on repeat for next month’s menu. Another cooking wife win for me!)
Burganisa = burger + longganisa.
It is a longganisa flavored burger patty. Ya dig?
- 2 heads of garlic, chopped finely
- 1-kilo minced beef (or pork), fatty vs. lean is better
- 2 Tablespoons hot smoked paprika
- 2 Tablespoons salt
- 1 cup vinegar (I used white vinegar)
- 1 teaspoon black pepper
- 1 egg
- Chop the 2 heads of garlic if you still haven’t
- Mix all ingredients together in a ginormous bowl…by hand. Yes, it’s time to get your hands dirty. But, if you can’t take getting your hands all red from the paprika and smelling like garlic, then use a wooden spoon to help mix everything together.
- Put mixture in refrigerator and sit for 24-hours.
- After letting all the flavors sit for 24-hours, heat up a pan, then drizzle a bit of oil.
- Form the meat mixture into patties, then fry in pan.OR Want a slightly healthier version? Instead of frying, steam the burganisas! How? Place burganisas in hot pan, then cover and wait for 5-minutes before flipping over. Watch the fat melt away from the burganisa patties!
Enjoy burganisas with lettuce leaves like a lettuce wrap, the combination The Husband super loves. Or try it the Filipino breakfast math technique and make it a Burganisilog = burganisa + sinagag (garlic fried rice) + itlog (egg).
Delirious about delicious,