RECIPES: Recipe Details
Kickin Arizona Heat Black Bean & Green Chili Burgers
1)1 3/4 (1.75) pounds ground chuck
2)1/4 cup sweet red pepper
3)1/4 cup sweet yellow pepper
4)2 cans (4 ounces each) diced green chiles, drained and dried with a paper towel – 1 can for hamburger patties and 1 can (**) for Kickin Arizona Heat Sauce.
5)1/2 cup black beans, drained well.
6)1 Tablespoon Arizona Heat Mustard.
7)1 1/2 teaspoon AND 1 Tablespoon chili powder (1 1/2 teaspoon for patties & *** 1 Tablespoon for Kickin Arizona Heat Sauce).
8)1 Tablespoon Green Pepper Sauce.
9)1 teaspoon table salt
10)1/2 cup onion, chopped medium fine.
11)1 Tablespoon Chilpotle Pepper Adobo Sauce
12)1/2 cup mayonnaise ** 1 can (4 ounces) diced green chiles, drained and dried with paper towel (remaining can). *** 1 Tablespoon chili powder (remaining chili powder).
REMAINING INGREDIENTS TO BE USED DURING AND AFTER GRILLING:
13)6 presliced pieces medium cheddar cheese, fold the four corners on each slice up to create a smaller, more rounded slice that will fit on the hamburger top.
14)6 soft whole grain hamburger buns, split.
15)6 romaine lettuce leaves, about 4 ½ inches in diameter each. 16)6 large tomato slices (1/4 inch thick).
The directions below are for grilling using a 22 1/2” gas light charcoal grill. 1.Open all vents. 2.Heap about 50 charcoal briquets in the charcoal dividers (25 briquets in each divider) to prepare a medium-hot fire. 3.Ignite charcoal (approximately 5 minutes), then turn OFF gas supply. 4. Put hinged cooking grate in place. (If using a gas grill, brush grill rack with vegetable oil before cooking meat). TO MAKE PATTIES: In a large bowl combine the ground chuck, sweet red pepper, sweet yellow pepper, 1 can of green chiles (save remaining can for Kickin Arizona Heat Sauce), black beans, Mustard, 1 1/2 teaspoon chili powder (save remaining 1 Tablespoon chili powder for the Kickin Arizona Heat Sauce), Green Pepper Sauce, salt, onion and Chilpotle Pepper Adobo Sauce . Mix gently. Use a one cup size plastic top that is 5” in diameter and a 12” x 12” piece of food wrap placed in the plastic top as a hamburger mold. Eye ball the meat mixture in the bowl and divide it into 6 equal handfuls or balls of meat. Place a ball of meat in the “hamburger mold” and flatten it out to the edges to make a perfectly round pattie. After forming each pattie, place it on a plate and cover with suran wrap to keep fresh. Refrigerate meat until ready to grill. TO MAKE KICKIN ARIZONA HEAT SAUCE: In a small bowl combine mayonnaise, 1 can green chiles –drained well (remaining can) and 1 Tablespoon chili powder (remaining chili powder). Cover and refrigerate until ready to serve. GRILLING: When briquets have a light coating of grey ash or about 80% white (approximately 25-30 minutes), grilling can be started. Remove patties from refrigerator and place meat directly over coals to sear, then move meat to the perimeter of the cooking grate. Close lid and cook on first side for about 6 minutes. Open lid, turn patties, and sear over coals. Move meat to perimeter of cooking grate. Cover with lid and cook another 5 minutes, until no longer pink. Open lid, lay a slice of cheddar cheese on each hamburger. Place hamburger buns, cut side down, on the outer edges of the grill rack to toast lightly. Close lid and set timer for 2 minutes or until cheese is melted. To assemble each burger, lay 1 lettuce leaf on the cut side of the bun top, with uncut side of bun touching the plate. Place a tomato slice on top of the lettuce. Place the cooked hamburger pattie on the cut side of each bun bottom. When guests are ready to eat, they can pick up top bun, turn it over allowing tomato and lettuce to fall onto the cheese/burger. Spread 1 Tablespoon Kickin Arizona Heat Sauce on the top bun. Lay top bun on lettuce/tomato. Enjoy your KICKIN ARIZONA HEAT BLACK BEAN & GREEN CHILI BURGER!!!!
Thank you. Janet