One of our favorite ways to cook longganisa is to free it from its casing and use the sweet-smoky filling like ground meat. You can use it as a meaty element for pasta dishes, or reshape it into longganisa patties, pan-fried and wedged in between pandesal.
When you add ground beef to the longganisa mixture, you have the makings of a juicy burger steak. Besides using up your longganisa in a fun way, the pork sausage brings three things to the blend:
- Tons of flavor: Depending on the type you use, longganisa packs enough smoky, garlicky, and sweet flavors to season your burger steaks. No need for salt and pepper!
- Bouncy texture: Like magic, longganisa adds a chewy spring to the patties, making for a satisfying bite.
- Juiciness: Longganisa’s high fat content keeps things moist, ensuring your burger steak stays succulent even after a good sear.
These two-ingredients bongga (that’s beef–longganisa) steaks are so simple to make, we might never make burger steaks the old way again. Remember our formula: 65% longganisa, 35% lean ground beef.