How to Make Cap Cay Recipe Bali

Mushroom Cap Chorizo Burger

How to make mi cap cay from dapur rasamasa (rasamasa kitchen).

Recipe Summary Mushroom Cap Chorizo Burger

You will not miss the bun with this extremely flavorful stuffed portobello mushroom cap chorizo burger. It is sure to impress even the pickiest eaters! Top with cheese if desired!

Ingredients | Cap Cay Recipe Bali

8 large portobello mushrooms, stems removed

1 tablespoon vegetable oil, or more as needed

salt and ground black pepper to taste

1 pound ground beef

1 pound chorizo sausage

½ onion, diced

4 slices cooked bacon, chopped

1 egg

2 cloves garlic, minced

¼ cup chopped fresh cilantro

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chili powder

Directions

Preheat oven to 375 degrees F (190 degrees C).

Scrape the gills out of each mushroom. Brush olive oil over each mushroom (top and bottom) and season with salt and pepper. Arrange mushrooms, gill-side up, on a baking sheet.

Bake in the preheated oven until tender, about 7 minutes.

Combine ground beef, chorizo, onion, bacon, egg, garlic, cilantro, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and chili powder in a large bowl just until mixed; shape into 8 patties. Place a patty on top of each mushroom.

Bake in the preheated oven until burgers are fully cooked, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Wipe the mushrooms clean with a paper towel.

If you are using cheese, place it on the patty 5 minutes before they are done, so the cheese can melt.

Info | Cap Cay Recipe Bali

prep: 15 mins cook: 27 mins total: 42 mins Servings: 8 Yield: 8 servings

TAG : Mushroom Cap Chorizo Burger

Meat and Poultry Recipes, Pork, Sausage,