LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH
Make and share this Latin Burgers With Caramelized Onion & Jalapeno Relish recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the Latin Burgers:.
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
- 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.
- If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
- To make the Caramelized Onion and Jalapeno Relish:.
- Heat the olive oil in a heavy skillet over medium-low heat.
- Add the onions and season with salt and pepper.
- Add the jalapeno chiles and the brown sugar.
- Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
- Set aside.
- To make the Red Pepper Mayonnaise:.
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
- Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
- NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
- To cook the Latin Burgers:.
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
- In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
- If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
- Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Nutrition Facts : Calories 797.9, Fat 44.6, SaturatedFat 13.3, Cholesterol 115.7, Sodium 1030.8, Carbohydrate 61.3, Fiber 2.6, Sugar 26.2, Protein 37.2
LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. 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. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
- Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
MEXICO CITY-STYLE BURGERS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 4h50m
Yield 4 burgers
Number Of Ingredients 17
Steps:
- Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
- For the pickled red onions: Bring the vinegar, 1/4 cup water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
- For the pickled jalapeno relish: Combine the jalapenos, pickles, cilantro, olive oil and salt and pepper to taste in a small bowl. Cover and let sit at room temperature for at least 15 minutes before serving.
- For the chipotle ketchup: Stir together the ketchup and adobo sauce in a small bowl. Use right away or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
- For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
- Grill, covered, until golden brown and slightly charred on the first side, 3 to 4 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
- While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
- Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
- Place the burgers on the bottom buns. Top with the chipotle ketchup, pickled jalapeno relish, pickled red onions, avocado and the top buns and serve immediately.
TRUE MANHATTAN
A classic drink. Stir, most Manhattan drinkers like it that way. Shake it only when asked to do so. May be served up or on the rocks.
Provided by JIBERN
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 5
Steps:
- Place ice in a mixing glass. Pour in vermouth, then whiskey, and stir. Strain into a cocktail glass. Add a dash of bitters if desired, and garnish with a cherry.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 7.8 mg, Sugar 1.2 g
LATIN CHORIZO BURGERS
Courtesy of Ingrid Hoffmann and Cooking Channel. Recipe includes Caramelized Onion & Jalapeno Relish, and Red Pepper Mayonnaise. Original recipe: http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/latin-burgers-with-caramelized-onion-and-jalapeno-relish-and-red-pepper-mayonnaise.html
Provided by Food.com
Categories Lunch/Snacks
Time 1h10m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the Latin Burgers:.
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. 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. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
- To make the Caramelized Onion and Jalapeno Relish:.
- Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
- To make the Red Pepper Mayonnaise:.
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
- To cook the Latin Burgers:.
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Nutrition Facts : Calories 698.5, Fat 36.8, SaturatedFat 12.8, Cholesterol 109.3, Sodium 817.7, Carbohydrate 53.9, Fiber 2.8, Sugar 24.5, Protein 36.5
MANHATTAN LATIN BURGER
A great burger from the creative mind of chef Alex Garcia. Sauce and Guacamole made more than enough for several burgers.
Provided by Broke Guy
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- Combine all of the sauce ingredients and set aside.
- Combine 1 tablespoon of the jalapenos, cilantro, and onions and grind with a pestle in a Molcajete or run them quickly through a food processor. Add the avocado and other ingredients and mix together.
- On the bottom 1/2 of the potato bun, add sauce and patty. Top with cheese, bacon, and guacamole. May add lettuce, sliced red onion, or tomatoes.
Nutrition Facts : Calories 6493.2, Fat 513.9, SaturatedFat 118.7, Cholesterol 802.3, Sodium 12037.1, Carbohydrate 356, Fiber 27.5, Sugar 141.3, Protein 151.9
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