For Burger Month I am taking it back to 2012 when I made these Picadilla Burgers using sofrito in the mix. I want to revisit this and zero in on a good amount of sofrito to add to the meat as I most likely just eyeballed it at the time and the question has been raised.
“Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling) that is similar to hash. It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by region.” My burger was based off the Puerto Rican version of picadillo that can be used to fill empanadas and renello de papas and also has sofrito in it.
HOW TO MAKE SOFRITO (www.elborica.com)
1 large yellow onion
1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper or 1sm jar roasted red peppers
1 medium head of garlic (2 tbsp. minced garlic)
1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao – (Eryngium) (hard to find/skip)
¼ cup Spanish olives, pitted
1 tbsp capers
2 tsps salt
1 tbsp black pepper
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