RECIPES: Recipe Details

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ACHIOTE ZIN BURGERS

I tried achiote paste several years ago and have enjoyed trying it in different dishes. Made from annatto seeds and other spices, I love its red color and unique tangy flavor. The paste can be found at many well stocked grocery stores or latin markets as well as many online sources.

Ingredients 

CILANTRO PESTO MAYO:
1/2 cup fresh cilantro, chopped
1/4 cup cojita cheese, crumbled
1/4 cup toasted unsalted whole almonds (shells/skins removed)
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
2 garlic cloves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise

JALAPENO VEGGIE RELISH:
1 tablespoon extra-virgin olive oil
1 cup fresh corn kernels
1 cup green pepper, finely chopped
3 cups tomato, seeded & chopped
1 cup red onion, finely chopped
1/4 cup fresh cilantro, finely chopped
2 teaspoons fresh lime juice
1 jalapeno, seeds & ribs removed, finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

PATTIES:
2 pounds ground beef
3 garlic cloves, minced
3 tablespoons achiote paste, crumbled
1/4 cup SUTTER HOME Zinfandel
1/2 teaspoon ground cumin
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Vegetable oil for brushing on grill
6 slices Monterey Jack cheese
6 good quality onion hamburger rolls, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To prepare mayo place 1/2 cup cilantro, cojita cheese, almonds, 1 tablespoon olive oil, lime juice, 2 garlic cloves, 1/8 teaspoon salt, and 1/8 teaspoon pepper in food processor and process until everything is finely chopped . Add mayonnaise and process again until well combined. Spoon into small bowl, cover, and set aside or place in refrigerator until ready to assemble burgers.

Place a large fire-proof skillet on rack of preheated grill. Add 1 tablespoon of olive oil to pan. When hot, add corn and green pepper. Cook about 3-4 minutes or until vegetables are fork-tender. Remove from heat and stir in tomato, red onion, cilantro, 1 tablespoon lime juice, jalapeno, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Meanwhile, place ground beef in large bowl. In small bowl whisk together 3 garlic cloves, achiote paste, wine, cumin, 2 teaspoons salt, and 1/4 teaspoon pepper until achiote paste is softened into liquid. Pour over beef and gently combine everything until combined. Form into 6 patties, cover lightly with plastic wrap, set aside until ready to cook.

Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until cooked through about4-6 minutes per side for medium. During last 1-2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and place a slice of cheese on top of each patty.
To assembler burgers, spread a generous amount of mayo over both cut sides of roll. Place a patty on each roll bottom, then top with a generous amount of relish and tops of rolls.

Makes 6 burgers

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