Beef Patty, Spanish Chorizo, Cantimpalo Chorizo, Goat Cheese, Crispy Sweet Potato, Cabrito Sauce, Honey
Chefs Guillermo Felipe, Daniel Machicao, and Carlos Reverón of Cowy Burger | Miami
Adapted by StarChefs | April 2025 | Photo: Alexander Zeren
INGREDIENTS
Cabrito Sauce:
½ cup mayonnaise
¼ cup fresh cilantro, chopped
1 tablespoon lime juice
2 garlic cloves, minced
½ teaspoon kosher salt
1 tablespoon olive oil
To Assemble and Serve:
Yield: 1 serving
Potato bun
Unsalted butter
One 4-ounce ground beef petty
1 ounce goat cheese
1 ounce ground Spanish chorizo, cooked and crumbled
4 slices Cantimpalo chorizo
2 tablespoons crispy sweet potato
1 teaspoon honey
METHOD
For the Cabrito Sauce:
In a Vitamix Commercial blender, combine mayonnaise, cilantro, lime juice, garlic, and salt. Blend until smooth. With the machine running on low, slowly stream in olive oil until mixture is fully emulsified. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.
To Assemble the Burger:
Prepare and heat a griddle. Spread butter on potato bun and toast on griddle until golden brown. Set aside. Place beef patty on griddle. Smash down to desired thickness and cook 2 minutes on each side, or until edges become crispy. Remove from heat. On the bottom half of the toasted bun, spread 2 tablespoons Cabrito Sauce followed by beef patty, goat cheese, Spanish chorizo, Cantimpalo chorizo, and sweet potato. Drizzle with honey. Close sandwich and serve.
