Grilled Chorizo With Tangy Caramelized Onions Food

BEEF AND CHORIZO STUFFED BURGERS WITH CARAMELIZED ONIONS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside.
• In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disk and seal the edges.
• Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayo on the burger buns and toast them the indirect heat side of the grill.
• To build: To each bun, add some caramelized onions, a burger, the condiments of your choice and cilantro. Serve!

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

FRENCH ONION GRILLED CHEESE

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

CHORIZO, MUSHROOM AND ONION PIZZA

Steps:

• Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
• Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
• Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
• Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.

CARAMELIZED ONION ON YOUR INDOOR GRILL

Steps:

• Plug in your George Foreman and let it heat up.
• In the meantime prep your onions - slice them, toss them in a bowl with the oil, salt and pepper to your taste and brown sugar (again, to your taste if you wish.).
• Note: I find the sugar makes them brown faster.
• When the grill is hot enough, use a pair of tongs and place all the onion rings on the grill.
• Let it grill on one side for about a minute and then start "stirring it" with the pair of tongs.
• You don't need to constantly do so at the beginning, you can leave it to sit for 30 second intervals. After about 5 minutes you want to pay full attention to it though.
• After 10 minutes on the grill it should be soft and caramelized. But if you want it even more so, grill for 5 more minutes, stirring all the time with the tongs.
• Take off grill and serve as desired.