Chorizo Chile Burger With Pickled Onions And Poblano Avocado Spr Recipes

Steps:

• For the burger patties: Form the ground beef into six patties and sprinkle with the salt and pepper.
• In a bowl, mix together the chorizo and the panko and form into six patties.
• Heat a large cast-iron skillet over high heat until smoking. Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan. Reduce the heat to medium-high and cook until the patties are seared on the first side. Flip, and cook on the reverse side until the sausage patties are cooked through and the beef patties have reached the desired doneness. Remove the patties from the pan and repeat, adding another tablespoon of oil for each batch, until all the patties are cooked. Allow the burgers to rest for 5 to 10 minutes before plating.
• For the fajita-spiced peppers and onions: Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and swirl in the grapeseed oil. Add the peppers and onions and saute until tender.
• In a small bowl, mix together the chili powder, oregano, coriander, salt, cumin, black pepper and cayenne until well blended. Add the spice mixture to the peppers and onions and cook, stirring, for 2 to 3 minutes.
• For the corn salsa: Combine the corn, crema, red onions, poblanos, cilantro, honey and lime juice in a bowl and mix well. Season with salt and pepper to taste.
• To plate: Butter the insides of the burger buns and toast, cut-side down, in a hot skillet.
• Place a tomato slice on each bottom bun; then layer with a beef patty, some peppers and onions, a sausage patty and some corn salsa. Top with a top bun, and serve with French fries.

Steps:

• For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter.
• Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
• Butter and toast the rolls.
• For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste.
• Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls.

Steps:

• *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
• In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
• Meanwhile, start a large pot of salted water to boil.
• While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
• Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
• Start another pan on medium heat with a tablespoon of olive oil.
• Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
• Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
• Next, add the rice, and mix all together. Stir in the tomato paste and water.
• Add the cooked Chorizo sausage and stir well.
• Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
• Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
• Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
• Sprinkle cheese evenly over the tops of the peppers.
• Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
• Serve with extra enchilada sauce, refried beans, and sour cream.
• Enjoy!

Steps:

• Cream Cheese Filling: Cream together cream cheese and egg yolk; stir in onions and cheese.
• Stuffed Pickled Chiles: Cut a short lengthwise slit in each chile; roast under broiler over over burner until blackened; place in sealed plastic bag and put in freezer for 10 minutes.
• Remove skins and cut chile open lengthwise; DO NOT CUT OFF THE STEM END; leave an inch uncut at each end.
• Remove seeds; lay in single layer in flat-bottomed container.
• Combine vinegar, oil, cumin seeds, garlic, sugar and salt in saucepan; bring to boil and simmer 10 minutes; cool 5 minutes; strain and pour over chiles; chill covered at least 8 hours; can be refrigerated up to one week.
• When ready to serve, put drained chiles in baking pan; stuff each with 1/4 of the Cream Cheese Filling;spoon on salsa and sprinkle with cheese; broil until cheese is lightly golden; serve; for use with burgers cut stem end off.
• Burgers: Divide the meat into 4 thin burgers and shape into the same shape as the buns, but a bit larger to allow for shrinkage; cook to desired doneness.
• To assemble, place burger on bun, top with pickled chile, condiments and the other half of the bun.

Steps:

• Heat grill to medium heat.
• Shape ground beef into 4 (1/2-inch-thick) patties; grill 5 to 6 min. on each side or until done (160ºF).
• Meanwhile, heat oil in medium skillet on medium heat. Add chiles and onions; cook 6 to 8 min. or until tender and evenly browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 min. Add chorizo; cook 1 to 2 min. or until heated through, stirring frequently.
• Spread chorizo mixture onto bottom halves of buns; top with burgers, ketchup and queso fresco. Cover with tops of buns.

Steps:

• Poblano-Avocado Spread.
• Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
• When cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
• Coarsely chop and transfer to small bowl.
• Add half of the avocado and coarsely mash with a fork.
• Slice the remaining half of the avocado and add to the bowl.
• Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
• Refrigerate until time to assemble burgers.
• Pickled Onions.
• In medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.
• In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.
• Chorizo-Chile Burger.
• In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat.
• Spread on plate lined with paper towels to cool.
• Start charcoal fire or preheat gas grill for direct cooking.
• In bowl combined cooled chorizo with ground beef.
• Form into six 3/4-inch thick patties.
• Indent center of each patty.
• Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.
• Spread Poblano -Avocado Spread on buns.
• Layer patties and pickled onions on buns. Makes 6 burgers.

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.