If you’ve never been to Miami based Pincho Factory, locals will tell you that you are missing out on some truly excellent food. Born out of a love of cooking, a group of friends scraped all the savings together and launched this place around a couple of family recipes. They combine Latin style pinchos (kebabs) with Burgers and other American comfort food.
You may have heard of them because of their Toston Burger; a Burger served between two fried plantains.
Or you might have heard of them as they were the People’s Choice winner at the 2015 South Beach Wine & Food Festival Burger Bash winner.
Or maybe you attended the NYC Wine & Food Festival Burger Bash in 2015 and had their amazingly delicious Croquetessa. It’s a Spanish-style croqueta patty made with ground chuck, brisket and short rib, topped with Swiss cheese, mustard, pickles and mayo on a brioche roll.
Whatever the case may be, the Pincho Factory is known for their delicious and imaginative food. We pinched, poked and prodded them until they agreed to allow us to share one of their recipes with you.
Here is the recipe for Burgtober, and Oktoberfest-style Burger from Pincho Factory.
3 Pretzel Buns
1 lbs. Beef Blend (Short Rib, Brisket, Chuck)
Pimento Goat Cheese (recipe below)
Beer Onions (recipe below)
Whole Grain Mustard
Pimento Goat Cheese
8 oz. Goat Cheese
1 tbsp. Paprika
½ tbsp. Granulated Garlic
¼ tbsp. Kosher Salt
¼ tbsp. Black Pepper
2 medium red onions, cut into ½” thick half-moon slices
4 oz. Sam Adams Octoberfest
6 tbsp. Brown Sugar
1 tbsp. Kosher Salt
½ tbsp. Black Pepper
3 tbsp. Olive Oil
For the Burger