Prepare the hamburger

3.5 oz. Aljomar Iberico Pluma

1.5 oz. Aljomar acorn-fed Secreto

3½ Tbsp. tapenade

¾ tsp. garlic powder

¾ tsp. grated fresh ginger

2 Tbsp. soy sauce

½ tsp. paprika

3 oz. olive oil

Cut the meat into cubes. Combine remaining ingredients for marinade. Add meat and let marinate for 24 hours. Drain excess marinade and grind meat. Form into 80 gm patties and set aside.

Prepare the spicy sauce

2 onions

2 ripe tomatoes

2 cayenne peppers

Salt and pepper

3 Tbsp. ‘choricero’ pepper flesh (a smoky and spicy pepper paste)

In a small saucepan, sauté onions and add peppers and pepper flesh. Cook at medium-low heat for about 20 minutes. Adjust seasoning with a pinch of sugar (to reduce the acidity), salt and pepper.

Prepare the potato chips

1 potato

Salt

Oil

Using a peeler, thinly slice the potato and deep fry in hot oil for a few seconds, careful not to burn. Season with salt and pepper. (watch video at chefarrabal.tv).

Assemble

Sear hamburgers and cook to taste (I prefer medium well). Place on bun and add spicy sauce. Enjoy!