Zbestburgerbuffetinthesouthwest Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.

Steps:

• Day before:.
• Prepare Recipe #227901.Tomatillo Salsa.
• Two hours before:.
• Prepare Recipe #51532 Guacamole and Recipe #108234 Garlic Aioli. (if you prefer a chunkier Guacamole, try Recipe #231702).
• Mix together coriander, garlic pwd and cumin and put on a flat plate.
• Coat chicken breasts with spice mixtures. Put on a clean plate, cover with plastic wrap and refrigerate until grill time.
• Fry bacon, place on clean plate,cover with plastic wrap and refrigerate. (**if you can't find pepper bacon where you are, buy regular smoked bacon [not maple bacon] and sprinkle it with freshly ground black pepper).
• One Hour before:.
• Fire up grill.
• Tear up lettuce, slice up tomatoes and onion. Arrange on serving platter. Cover with plastic wrap and put in the refrigetor.
• Place sauces in small serving bowls, cover with plastic wrap and put back in refrigerator.
• 1/2 Hour Before:.
• Fire up the grill.
• Set your banquet table (ie patio table of choice) so your guests can easily self serve with plates, napkins and all the goodies from the fridge.
• Grill chicken breasts on medium-high heat about 5 minutes per side. Internal temperature should be 180°C/350°F.
• After turning the chicken, lightly brush the bread slices with olive oil and place on the grill to lightly toast. (If you can't find onion bread, any dense bread can be used).
• About a minute before removing from grill, top each breast with a slice of Pepper Jack Cheese.
• To build Burger:.
• Place chicken breast on toasted bread.
• Add bacon, onion and chopped green chili's.
• Top with any or all of the three dips (Tomatilla Salsa/ Guacamole/ Garlic Aioli).
• Finish off with slice of tomato and lettuce.
• Disfrutar/ Enjoy!

Steps:

• Mix together bison burger, taco seasoning and salsa. Shape into 3 burgers.
• Grill on medium heat on foil for 6-8 minutes each side.
• Meanwhile mix together sour cream and guacamole.
• Top burgers with cheese, grill an additional 2 minutes to melt cheese.
• Place burger on bun, top with green chilies, diced tomatoes, french fried onions, and shredded lettuce.
• Spread sour cream/guacamole mixture on top of bun and place on top of burger.
• Enjoy.

Steps:

• Use pulsing action to process bread crumbs, mayo, seasonings and half the beans in food processor until well blended. Transfer to large bowl; mix in celery, cilantro and remaining beans. Shape into 6 (1/2-inch-thick) patties.
• Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
• Fill buns with lettuce, cheeseburgers, salsa and sour cream.