Garlic Crusted Green Chile Chipotle Burger
I was inspired to create this burger recipe because of where I live and my love of southwest cuisine. My recipe was also influenced by a recipe I created a few years ago that brought a southwest twist to plank salmon. I chose this meat mixture for its rich beef flavor. The method for preparing the meat produces a very tender and juicy patty with a great texture.
Ingredients:
Fire-roasted peppers
3 fresh pasilla peppers
Grill-caramelized onion in chipotle white sauce
1 red onion, thinly sliced
1 tablespoon crème fraiche
1 tablespoon mayonnaise
1/2 teaspoon TABASCO chipotle pepper sauce
1/8 teaspoon freshly ground black pepper
Chipotle mayonnaise
1 cup mayonnaise
1 tablespoon freshly squeezed lime juice
2 chipotle chilies in adobo sauce
1 teaspoon adobo sauce, from same can as the chipotles
1/2 teaspoon ground cumin
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Garlic chips
14 large garlic cloves
1/2 cup olive oil, such as Colavita
Patties
20 oz. skirt steak, prepared per directions
14 oz. boneless beef short ribs, prepared per directions
4 tablespoons Texas BBQ with chipotle seasoning,
such as Baron’s Savoury Secrets
3 teaspoons TABASCO chipotle pepper sauce
1 teaspoon sea salt
Olive oil, for brushing the grill rack
6 (4-1/2 inch) egg buns, split
1-1/2 cups loosely packed cilantro, roughly chopped
Instructions:
To prepare the meat, cut the steak and short ribs into approximately 1 inch squares with fat intact and freeze until semi frozen, about 20 minutes, then refrigerate until ready to use.
Prepare a hot charcoal grill with a cover, or preheat a gas grill to high.
To make the fire-roasted peppers, place them over high heat on the grill until blackened on all sides. Remove the peppers to a plastic bag and seal. Reduce the temperature of the charcoal grill to medium-hot, or medium-high for a gas grill. When the peppers are cool enough to handle, peel them and remove the stems and seeds. Split the peppers in half and place in clean plastic bag until ready to use.
To make the grill-caramelized onion, grill the onion slices until slightly charred on both sides. Remove from grill to a cutting board and cut each slice in half; set aside. Combine the crème fraiche, mayonnaise, TABASCO chipotle sauce, and black pepper in a bowl and mix, then add the onion and toss.
To make the chipotle mayonnaise, combine mayonnaise, lime juice, chipotle peppers in adobo sauce, adobo sauce, ground cumin, sea salt, and black pepper in a blender and blend until smooth.
To make the garlic chips, thinly slice the garlic with a mini mandolin. Heat olive oil in a 10 inch fire-proof skillet to 375 degrees and toast the garlic in 2 batches until lightly golden brown and remove to paper towels on a paper plate.
To make the patties, divide the meat into 3 batches. Place the batches one at a time in a food processor and chop to a medium-fine texture, about 20 to 24 one-second pulses per batch. Pour the chopped meat onto a cookie sheet and spread, removing any large pieces of fat and gristle. Sprinkle the Texas BBQ with chipotle seasoning, TABASCO chipotle sauce, and sea salt over the meat mixture and gently toss with salad forks until well mixed. Divide the mixture into 6 equal portions and gently push and pat the portions by hand into patties without picking them up.
When the grill is ready, brush the rack with olive oil. Place the patties on the rack with a spatula and grill for 5 to 7 minutes per side with the cover down until done. In the last few minutes of grilling, place the buns cut side down around the rack and lightly toast.
To assemble the burgers, place one half of a pasilla pepper on each of the bottom buns; top with an equal portion of the caramelized onion in chipotle white sauce, and a patty.
Spread 2 tablespoons of chipotle mayonnaise on each patty; cover the mayonnaise with a layer of garlic chips, 1/4 cup of cilantro, and the bun top. Serve right away.