How to Make the Pincho Factory Burgtober Burger – Recipe
October 21, 2015 | Joe Gorgone
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.
Burgtober
3 Pretzel Buns
1 lbs. Beef Blend (Short Rib, Brisket, Chuck)
Pimento Goat Cheese (recipe below)
Beer Onions (recipe below)
Whole Grain Mustard
Kosher Salt
Pimento Goat Cheese
8 oz. Goat Cheese
1 tbsp. Paprika
½ tbsp. Granulated Garlic
¼ tbsp. Kosher Salt
¼ tbsp. Black Pepper
- Combine all ingredients in a medium bowl and mix together using a rubber spatula until well blended.
Beer Onions
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
- In a medium saute pan, heat the olive oil over medium-high heat.
- Add onions and cook until soft and translucent, about 3 minutes.
- Add the brown sugar, salt, and pepper and cook until sugar has dissolved and caramelized.
- Add onions and reduce heat to medium. Allow to simmer until beer has reduced. About 10 minutes.
For the Burger
- Form three 1/3 pound patties with the beef blend. Season with salt (or seasoning of choice) and grill at 350-400 degrees to desired doneness. For medium well, cook for 8 minutes (4 minutes each side).
- Slice the Pretzel Buns in half and toast over grill for about 2 minutes on each side.
- Top each burger with a tablespoon of pimento cheese and beer onions
- Place burger patty on the bottom slice of the pretzel bun. Smear 1 teaspoon of the whole grain mustard on the top slice of the pretzel bun and top off patty.
