Sarasotas Green Chili Mexican Burger Recipes

Steps:

• Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
• In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
• Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
• TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
• Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
• Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.

Steps:

• Mayonnaise -- In a small bowl, add the green chilies mayonnaise, garlic and lime juice and mix well. If you want, you can blend this in a small food processor or blender, but I actually like a little texture to mine. Cover and refrigerate until ready to use. This can easily be made ahead of time.
• Burgers -- In a medium size bowl, add the salsa, chili powder, cumin, grated onion (and yes grate the onion right over the bowl, the juice is important), pinch of salt and pepper. If you use a mild salsa you can add a bit more chili powder, but I use a medium heat salsa which works just fine for this. Mix everything well. Then add in the turkey and mix lightly, I prefer to use my hands; and make sure not to over work the burgers.
• Make 4 nice size burgers and place on a small sheet pan lined with either foil or parchment. Make a small indentation in the center of the burger with your thumb. Not too deep, just a little indent; this helps the burger not to shrink up as it grills. Season with salt and pepper and put in the freezer. We are not freezing them, just firming them up. They cook better after they rest a bit and are chilled. About 15-20 minutes in the freezer. These also can be made a head of time.
• Garnish -- Prepare your avocado slices and drizzle with the remaining lime juice (just so they doesn't brown), lettuce leaves and cheese.
• Grill -- I prefer an outside grill, but a inside grill pan or even a heavy saute pan will work just fine. Spray the pan or grill with a non stick spray and cook the burgers on the first side until you get a nice sear and golden brown, depending on how thick you make them, about 5 minutes. Flip, and make sure when you flip, the burger releases from the pan or grill easily. If you have to scrape to flip it, it isn't ready to be flipped. The second side again will take about 5 minutes, maybe a bit less. Add 2 slices of cheese per burger and melt. As the cheese melts, add the burger rolls either to a broiler or grill to lightly brown.
• Finish -- Top the bottom bun with a thin slather of the mayonnaise, then a lettuce leaf; then the burger with melted cheese, another lettuce leaf, avocado slices and top with the second bun slathered with the mayonnaise.
• Serve -- ENJOY! A crisp green salad goes great with this; fries of course or chips and a pickle.

Steps:

• Combine all of hot green chile paste ingredients in food processor and mix to a coarse paste. Do not overprocess.
• In a large mixing bowl, combine green chili paste and ground chuck. Carefully distribute paste into meat, but do not over handle. Cover with plastic wrap and refrigerate.
• To prepare cool green avocado cilantro sauce, begin by chopping onion and garlic in food processor. Cut avocado in half, remove pit and scoop flesh into processor. Add salt, black pepper, mayonnaise, and lemon juice; combine until smooth. Add cilantro leaves and briefly pulse. Place finished sauce into plastic bowl with lid. Press plastic wrap directly onto sauce, cover with lid and refrigerate until ready to assemble the burgers.
• Remove meat from refrigerator. Use food scale to divide meat into six equal portions. Form meat into patties to fit the size of the hamburger buns. Wrap each patty in an aluminum foil packet and refrigerate until grill is ready.
• Preheat gas grill to medium high.
• Prepare toppings by slicing the onion and tomato into 6 medium slices, one slice of each per burger. Wash and dry lettuce leaves. Select six large leaves and chill until burger assembly.
• Split buns and lightly brush insides with olive oil.
• Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 3-4 minutes on second side for medium doneness.
• During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
• Assemble burgers by generously spreading avocado sauce on the toasted sides of each bun, then place lettuce leaf on bottom bun, followed by meat patty, onion slice, tomato slice and top bun. Serve burgers.

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

Steps:

• Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
• Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
• Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
• Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.