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.