Chef Mimmo shows atl&co how to make his famous chorizo-veal burger

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Red Pepper Taquería | Chorizo-Veal Burger 

Prep Time 45 minutes 
Servings 4 to 6 people 

-2 lb ground veal 
-6 oz mexican chorizo 
-3 teaspoon onion powder 
-2 teaspoon black pepper 
-2 teaspoon kosher salt 
-2 teaspoon smoked paprika 
-1 teaspoon chipotle powder 
*McCormic spices preferably 

-10 thick slices uncured bacon 
-4 tablespoon sugar 
-1 teaspoon kosher salt 
-1 teaspoon cayenne powder 

-8 oz napa cabbage washed | shredded finely 
-8 oz red washed | shredded finely 
-4 oz extra virgin olive oil 
-4 oz white balsamic vinegar 
-1 tablespoon kosher salt 

-12 small potato buns 
-12 oz port salut cheese sliced 

*all ingredients are available at Whole Foods Market 

1. in a mixing bowl fold veal meat, chorizo, spices and make 3 oz patties 4 inch round, place on wax paper and refrigerate 
2. mix sugar, kosher salt, cayenne powder and sprinkle the sliced bacon, preheat oven at 400 degrees and bake for 8 minutes, remove from oven, cut slices in 2 inch and put aside 
3. whisk olive oil, vinegar and salt until creamy consistency, toss the shredded cabbage and refrigerate 
4. at medium flame grille patties for about 3 minutes on each side, add 1 oz of port salut cheese, then place on the bun with 1 oz of cabbage slaw, two slices of candied bacon and Devour It 

Buen Provecho!