Uruguayan Hamburger

OK. OK, Already!!!

I know this sub-heading is entiltled something akin to eating around the lake but the subject is food and, so the restaurant Dawg had this dish in is in San Cristóbal de Las Casas, Chiapas and most of you are not going to drive 1,400 kilometers for this sammich but, after all, if you hamburger lovers who may have had a back-brain curiosity regarding Uruaguayan cuisine or the notion that you could, in fact, score a decent meal on San Cristóbal´s principal andador wherein all the action, such as it is, takes place, here is the recipe for what is sold thereabouts as a Uruaguayan hamburger although having never been to Uruguay, I cannot attest to its authenticity but can assure you that, if done right it is a damn fine sammich (at least as prepared in the Uruaguayan restaurant on San Cristóbal´s Andador):

HAMBURGUESA DE PUNTA DEL ESTE
Some such bread as a croissant but your choice
Ham
Bacon
Filet of Beef seared on the BBQ or pan fried to taste but preferably rare inside, charred a bit outside)
Tart Green Spanish-style or Moroccan Olives (chopped mas o manos)
Chile Maron or some fresh chile you prefer.
Sliced Hard Boiled Egg
Onions (perhaps raw, perhaps caramalized in the pan in oilive oil)
Mayonnaise to taste (optional)

A bottle of red wine of your choice.

YUK, Not for me!!!

Of course, because it called an "Uruguayan hamburger" it's almost Mexican isn't it John? If he'd called it "Italian hamburger" you'd be all over it.

David wrote:Of course, because it called an "Uruguayan hamburger" it's almost Mexican isn't it John? If he'd called it "Italian hamburger" you'd be all over it.

Sounds like a good beef on a bun sandwich to me, just great