RECIPES: Recipe Details

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A Buger with Flare!

My Dad introduced me to food when I was a young child. He has been cooking for our family for at least two decades. He gets all sorts of cooking magazines and in one of them I saw this contest for burgers. Grilling has always been a summer past time for my family and friends. Sundays are a gathering day at our house and we cook up a rather large grilled feast. Since my Dad has had a major surgery, he has not been able do to all of the cooking. So, me and my other family members have had our chance to show what we have learned from him. In finding this contest, I decided to come up with a burger recepie that was simple, yet tasty and to make my Dad proud. My burger recepie has a mix of American, Mexican, South American and Cuban. I like the spices that accompany foods from those cultures. I have come up with a burger that mixes those cultures into one sandwich. I hope you enjoy the burger as much as we did.

Ingredients 

Mango Salsa
2 Mangos (diced)
1 ½ jalapenos (diced)
2 red pearl onions (diced)
¼ tsp mexican chili powder
2 tsp chopped fresh cilantro
¼ tsp salt
½ tsp minced fresh garlic
½ fresh lemon
Chorizo Burger
1 ½ lbs of ground sirloin
6 oz of Choirizo
1 tbls cumin
2 tbls sour cream
Grill spray
6 deli style hamburger buns
Grilled Avacados 2 ripened avacados ½ of a lemon 1 tbl extra virgin olive oil

Instructions 

Instructions for Mango Salsa (30 minutes) 1. Hold the mango at the top and slice downwards to cut pieces off the pit. 2. Make small crosshatches in the slices and remove from the skin with a knife. 3. Place mango in a small bowl. 4. Take one and a half jalapenos and cut off the tops. 5. Remove the seeds from one and a half jalapenos and dice. 6. Peel two red pearl onions and dice. 7. Put the jalapenos and red pearl onions in the bowl with the mango. 8. Then into the bowl put 1 tsp of mexican chili powder, stir. 9. Chop the cilantro and put into the bowl, stir. 10. Add ¼ tsp of salt to the bowl. 11. Peel the garlic, mince and put into the bowl. 12. Sqeeze the juice of half a lemon into the bowl, stir and set aside. 13. The mango salso will be used as a topping on the burger after it is grilled. Instructions for the Chirizo burgers and avacado grilling (50 minutes) 1 Turn on all burners to warm up the grill and after the grill has reached 400, turn off the middle burner which should heat the grill to 350 degrees. 2. Put the ground sirloin into a bowl. 3. Dice the Chirizo 4. Add the Chirizo, cumin and sour cream and GENTLY fold into the ground sirloin. 5. Be sure not to over combine the ingredients because the burger will become too dense. 6. Divide the combination into six equal parts and pat gently into six burgers. 7. Spray the grill surface with grill spray and place the burgers onto indirect heat (middle) on the grill. Then slice the buns. 8. Grill side one of the burger for 7 minutes. 9. While side one of the burger is grilling, prepare the avacados. 10. Half the avacados and remove the pit. 11. Take a spoon to scoop out the whole half of the avacado by using the spoon to go in between the meat and the skin. 12. After the four halves have been scooped out, slice them into ¼ inch slices (3per half) and place them on a tray. 13. Squeeze juice from one half of a lemon over all of the slices. 14. Drizzle 1tbls of extra virgin olive oil over all of the slices. 15. Set aside until the last minute of grilling. 16. Flip the burgers to the other side. 17. Continue grilling for 4 minutes. 18. During the last minute of grilling place the avacado slices and the buns on the grill and leave on for about 40 seconds. 19. Remove the burgers and buns from the grill and place the burgers on the bun. 20. Gently take the avacado slices and place 2 slices on each burger with grill marks up. 21. Then take a heaping table spoon of Mango Salsa and put on top of the avacado, close the lid of the bun and ENJOY!!!

Comments 

I really enjoyed the challenge of this contest and had a great time experimenting with different burger recepies. The one I am submitting today was by far the best and I hope that you think so too!