Saturday, March 24, 2012

Tripleta Burger with Yukon Gold Chips

La Tripleta is quintessential Puerto Rican street food.  Basically it is a sandwich that combines 3 different types of meat, Tripleta, into one eating experience.
  • Beef
  • Chicken
  • Pork
My lovely and talented wife, The Lawyer, is Puerto Rican.  A glance at the fine print in my blogging contract reveals a clause that requires me to mix in a PR dish every now and again, or face repercussions.  Errrr, I mean, I love Boricua food and I am glad to spotlight it here.




I decided to take the traditional sandwich concept and turn it into a stuffed burger.

Lets discuss the flavor layers...
  • Beef - An 8 oz NY Strip steak freshly ground.  Divide into two equal 4 oz patties.
  • Chicken - Chicken leg confit.  Organic Free-Range chicken legs slow cooked in duck fat.
  • Ham - Jamon Serrano provides the perfect hammy accent to our burger.
  • Lime Mojo - A combination of fresh orange juice, lime juice, onion, cilantro, cumin & roasted garlic.
  • Creamy Havarti cheese - Melts like a dream.
  • Colombian Bread - The Latin version of a Brioche.
When making the Yukon Gold Potato Chips you want your potato slices to be as dry as possible.  Use paper towels to dry up as much excess moisture from the potato.  Fry at 375 F until golden & crispy.

Roll the pics...


4 oz NY Strip Patty with Chicken Leg Confit


Serrano Jam


4 oz NY Strip Patty - Seal those edges!

Sear to Perfection

Time to get building


Toasted Colombian Bread, Melted Creamy Havarti Cheese, Olive Oil Mayo & Avocado


Stuffed Tripleta Burger


Lime Mojo Sauce

Tripleta Burger with Yukon Gold Chips




Helluva Saturday Lunch in the Magic City...





That's it for now...till we exchange a few words again...Peace!

14 comments:

  1. Looks wonderful Lazaro! Very yummy! Truly!

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  2. I am glad that your wife has that clause in your food blog contract (smile).

    This looks awesome.

    Velva

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  3. Oh, dear, and I was in Miami today. Too bad I didn't know you were firing up the grill! Every layer looks wonderful!

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  4. Loving the extra blogging clause here, Laz. Too funny. La Tripleta is now something learned today: it not only has a wonderful ring to it but the idea of mixing all of these different flavours in layers, finishing of with a refreshing mojo and homemade yukon chips looks so appealing. Thanks to your wife for ensuring this is shared with us!

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  5. Did she like it? Very interesting combo and smart to seal it all in! Reminds me of the Italian tomato sauce my great Auntie used to make, throwing in chicken, pork chops, Italian sausage...somehow it all works, doesn't it? (of course they weren't using freshly ground NY strip or chicken cooked in confit! haha!)

    LOVE the mojo too...Good job, Laz! (where's mine?!)

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  6. No wonder your wife demands the clause---PR food is great and this post definitely proves it! Cheers to The Lawyer and to you Lazaro for making this. I'm drooling; it looks succulent, delicious!

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  7. "Roll the pics" I like that.
    The cross-section photo is the money shot. Looks scary-delicious.
    LL

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  8. Love all the avocado Laz! Looks delicious!

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  9. Hey, the wife is always right :) Fantastic mix of flavors here... the Mojo sauce looks killer!

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  10. Insane! A heart attack in a bun (made healthy by some avo lol) and well worth it

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  11. I have never heard of Tripleta...what have I been missing....A must try...

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  12. layer after layer to build up this fantastic burger. I'm still thinking what to make tonight and this dish gives me an idea. Always nice and motivated everytime when I stop by here!

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  13. That is MAN food, but I don't mind. WOW.

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  14. Now this is a burger that my husband would want every week. I have to admit that even if I'm not the biggest meat eatar the burger looks really good. Loving the Boricua flavors. Have a great weekend Laz!

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