Wine Varietal: White Zinfandel
America’s great steakhouses with a fusion of Latin-inspired ingredients.
1 Â½ pound ground chuck
Â½ pound ground sirloin
2 teaspoons finely chopped garlic
2 tablespoons finely chopped Italian parsley
2 teaspoons smoked paprika
2 teaspoons liquid smoke
2 teaspoons roasted ground cumin
2 teaspoons dried oregano leaves
1/2 teaspoon red (cayenne) pepper
1 1/2 teaspoons hickory smoked sea salt*
1 cup mango jam
1 1/2 tablespoon hoisin sauce
1 cup coarsely chopped parsley
3/4 cup coarsely chopped cilantro
3 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 Hass Avocados, peeled, pitted, chopped
2 tablespoons Colavita Olive Oil
3 tablespoons coarsely chopped chipotle chile pepper in adobo sauce
2 tablespoons brown sugar
6 uncooked thick cut slices applewood smoked bacon
Fried Sweet Plantains:
Vegetable oil, for frying plantains
1 large very ripe plantain
Vegetable oil, for brushing on the grill rack
3/4 cup crumbled Cotija cheese
6 good quality Kaiser rolls, split
*If hickory smoked sea salt is unavailable in your local supermarket, you may substitute with kosher salt.
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties: In a large bowl, combine the ground chuck, ground sirloin, garlic, parsley, smoked paprika, liquid smoke, cumin, oregano, red (cayenne) pepper, and hickory smoked sea salt. Handling the meat as little as possible, mix ingredients well. Divide the beef mixture into 6 equal portions and form the portions into equal sized patties. Cover and refrigerate or place in a cooler near grill.
To make the Mango glaze: In a small bowl, stir together the mango jam and hoisin sauce. Cover; set aside.
To make the avocado chimichurri: In a food processor, combine parsley, cilantro, garlic, lime juice, red pepper flakes, and kosher salt. Process until finely chopped. Add the avocados; pulse several times until just combined. Transfer to a bowl; stir in olive oil. Cover and set aside.
To make the chipotle bacon: In a food processor, combine the chipotle and brown sugar; pulse several times until slightly pureed. Arrange bacon slices in a single layer on a large heavy duty non-stick skillet. Place skillet on grill rack over medium-high heat (or grill side burner if available). Cook bacon for 6-8 minutes, turning once, until crispy. Right before removing bacon from skillet, spoon about 1 teaspoon chipotle mixture onto the top sides of bacon. Cook for about 30 seconds, or just until sugar has melted. Remove from skillet; cut each bacon slice in half crosswise and place on paper-lined plate. Do not cover. Set aside.
To make the fried plantains: Pour vegetable oil to cover bottom of a large fireproof skillet and about Â½ inch up the sides. Place skillet on grill rack over medium-high heat (or grill side burner if available). Prepare a paper-lined plate to drain plantains once fried. Peel the plantain; cut into thin diagonal slices (to yield at least 12 slices). When oil is hot, fry the plantains, turning once, about 5 minutes or until brown and caramelized. Place on paper lined plate.
When the grill is hot, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once, until grill marks appear and done to preference, 4-6 minutes on each side for medium. During the last few minutes of grilling, baste the burgers with the mango glaze. Also during the last few minutes, place the rolls, cut side down, on the outer edge of the rack to toast slightly.
To assemble burgers: Spread the avocado chimichurri on the cut side of the bottom buns. Top with 2 plantains, a patty, two slices of bacon, and about 1-2 tablespoons Cotija cheese. If desired, drizzle with any remaining mango glaze. Add the bun tops and serve immediately.
Makes 6 burgers