Nevada State Dish (Recipe)

Chorizo Burgers (Unofficial Main Dish) Chorizo Burgers Some of Nevada's earliest settlers, from the French-Spanish Basque region, arrived in the state planning to farm sheep as they had done in Europe. Though sheep farming is not a notable industry in Nevada today, the Basque influence can be seen in many local dishes. Most of Nevada's common foods are American classics with some extra spice, peppers, olives, or herbs, and the state dish is no exception. The all-American burger gets the full treatment. Chorizo burgers are a blend of beef and chorizo sausage, with roasted peppers and spices. They are a very popular lunch with salad or fried potatoes. Recipe Serves 4 INGREDIENTS 1 lb (500 g) ground beef 1 lb (500 g) dry chorizo, casing removed and diced small 2 tbsp (30 ml) olive oil 1 onion, chopped 1 pinch saffron powder 1 tsp (5 ml) paprika 3 medium onions, sliced 1 tbsp (15 ml) brown sugar Salt and pepper to taste 1 roasted red pepper, chopped 4 round soft rolls 1 tbsp (15 ml) butter 1/2 cup (120 ml) queso blanco or Monterey Jack cheese, grated INSTRUCTIONS In a heavy skillet, heat 1 tbsp (15 ml) oil over medium-high heat. Add chopped onion. Cook, stirring, until translucent. Add saffron and paprika and stir until just combined. In a large nonreactive bowl, combine beef and chorizo well. Add onion mixture and mix again. Set aside. Wipe the skillet and return to medium heat. Add remaining olive oil, sliced onion, and sugar. Sauté until golden and caramelized, about 15 minutes. Remove from heat and add peppers, stirring just to combine. Divide the meat into 4 equal portions and form into patties. Heat a grill to high. Grill burgers 5 minutes per side and remove. Split and butter the rolls and toast on the grill to warm through and melt the butter. Place burgers on buns and top with onion-pepper mixture and cheese. Serve immediately. -World Trade Press