Recipe courtesy Chef Rodrigo Albarran-Torres, Mission Restaurant
1 1/4 pounds ground beef
3/4 pounds Mexican chorizo
1/2 onion, chopped
1/4 tablespoon black pepper
1/4 tablespoon kosher salt
1/4 teaspoon cumin
2 cloves of garlic, whole and peeled
1/4 cup water
5 slices bacon, cooked
5 slices pepper jack cheese
Tomato slices, to garnish
Red onion slices, to garnish
Green leaf lettuce, to garnish
1 chipotle pepper from chipotle chiles in adobo sauce
1 cup of heavy mayonnaise
Pre-heat the oven to 350 degrees fahrenheit.
In a large mixing bowl, combine the ground beef and the chorizo.
In a blender, add the onions, black pepper, salt, cumin, and garlic and mix at medium speed adding water. Pour the blender mixture into the beef mixture, mix well, and form into burger patties by hand.
To make the chipotle mayo: Using a blender, mix the mayonnaise and chipotle pepper on low speed.
Cook burger on a skillet, grill pan, or grill to desired temperature. Butter the buns and heat in the oven for 5 minutes.
Spread chipotle mayo on both halves of the buns.
To assemble burger, start with the base of the bun and layer on the lettuce, a slice of tomato, sliced onions, the cooked burger patty, pepper jack cheese, cooked bacon, and the top of half of the bun.
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ANCHO CHILE MEXICAN HAMBURGERS WITH LIME AIOLI
Hamburguesas con Chile Ancho y Aioli de Limón
1 1/2 lbs ground beef
1 1/2 lbs ground veal
1 1/2 cup white onion, roughly chopped
3 garlic cloves
4 ancho chiles, rinsed, stemmed, seeded
1 1/2 tsp kosher or sea salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
1 cup mayonnaise
Juice of 1 lime, about 2 tbsp
1 tsp grated lime rind
3 garlic cloves, pressed or finely minced
1 tsp kosher or sea salt
1/4 tsp black pepper
8 hamburger buns
2 red tomatoes, sliced
8 iceberg or romaine lettuce leaves, rinsed and dried
1/2 cup white onion, sliced
Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of the soaking liquid, onion and garlic, and puree until smooth.
In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.
Heat the grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.
Place the garnishes on the table so that everyone can choose to their liking.
To make the lime aioli, place everything in a mixing bowl, and just mix it all up!
If you want to make this hamburger into a cheeseburger, Monterey Jack is a great companion. Just place a slice of cheese on to the patties once you flipped them on the pan or grill and let it melt as it finishes cooking.
Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends.
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