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Latin Burgers

Latin burger, Andrew Meade

Photo by Andrew Meade

It’s sometimes said that grilling is best left to the man of the house. I disagree! Although I think men are great grillers, I’m a chica who loves to grill. Mostly because I love to eat anything grilled! I make anything from salad to dessert to everything in between.

So for Father’s Day, I have decided to encourage my chicas to take the grilling spatula in hand and grill something great for the man of the house. And what better treat than to grill up some of my Latin burgers with caramelized onions and jalapeños and a red pepper mayonnaise. The mix of ground chuck and chorizo creates a flavorful and juicy burger—just like dad deserves!

Happy Father’s Day and Buen Provecho!

LATIN BURGERS WITH CARMELIZED ONION, JALAPEÑO RELISH AND RED PEPPER MAYONNAISE

Makes 6 servings

Mayonnaise:
2 medium jarred roasted red bell peppers, drained
¾ cup mayonnaise
Kosher salt
Freshly ground black pepper

Burgers:
¾ pound ground sirloin
¾ pound ground chuck
½ pound raw Mexican chorizo, casings removed and crumbled
1 large yellow onion, grated ½ cup dried bread crumbs 1 tablespoon Delicioso Adobo Seasoning (page 8)

Relish:
2 tablespoons olive oil
2 large yellow onions, halved and thinly sliced
Kosher salt
Freshly ground black pepper
½ cup bottled jalapeño chile slices, drained
½ cup packed dark brown sugar
2 tablespoons canola oil
6 slices Oaxaca or mozzarella cheese
6 whole-grain hamburger rolls


1. 
To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.

2. To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs, and adobo seasoning in a large bowl by hand. Form the burgers into 6 patties without pressing them too much, or they can become tough. Line a baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.

3. To make the relish, heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalapeños and the brown sugar. Cook, stirring occasionally, until the onion and jalapeños are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool.

4. To cook the burgers, preheat an outdoor grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time). (Or heat a grill pan over medium-high heat. Add the burgers and cover. Cook, lowering the heat as needed, and flipping the burgers every 5 minutes, until medium well, 15 to 20 minutes.) During the last few minutes, top each burger with a cheese slice. Remove from the grill.

5. For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with a couple of spoonfuls of the relish. Serve hot.

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