RECIPES: Recipe Details

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BRISKET HAMBURGESA WITH CHIHUAHUA QUESO

This recipe was inspired by my love for hamburgers and Mexican food. My twist is more of a new age fusion style burger. The subtleness of the avocado/mayonnaise offset the spice from the chilies in the burger. The onions and bacon add texture while the cheese (wEll, it wouldn’t be Mexican without the Chihuahaua cheese).

Ingredients 

1 whole garlic bulb
1 tablespoon Colavita extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon fresh black pepper
2 medium red onions
1 ½ cup dry white wine (Sutter Home)
1 small ripe California avocado
2 tablespoon Colavita extra virgin olive oil
½ cup good quality mayonnaise
2 tablespoon fresh lemon juice
¼ cup fresh cilantro leaves
1 garlic clove
¼ teaspoon kosher salt
3 medium fresh poblano chilies
2 tablespoon Colavita extra virgin olive oil
2 lbs Angus ground sirloin
.5 lb ground beef brisket
2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoon Colavita extra virgin olive oil
6 slices thick cut mesquite smoked bacon (cut in half)
Vegetable oil for seasoning the grill
6 slices Chihuahua Cheese
3 tablespoon Colavita extra virgin olive oil
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
6 fresh Kaiser rolls, sliced in half
3 tablespoon extra virgin olive oil
2 cups chopped romaine lettuce

Instructions 

Preheat a gas grill to a medium-high heat setting.

To prepare the roasted garlic, cut off the top ¼ inch to ½ inch of the garlic bulb. Remove any of the loose skin from the bulb. Drizzle the garlic bulb with the olive oil and sprinkle with the salt and pepper. Wrap the garlic bulb in aluminum foil, leaving space around the bulb for steam. Place the garlic pouch on the grill. Cover and cook for approximately 1 hour. Remove after one hour and set aside to cool for future use.

To prepare the onions, slice the onions into ¾ inch thick slices and skewer each onion slice with a wooden skewer to hold together. Place the onions in a shallow container and pour the white wine over the onions. Cover with plastic wrap, and set aside for future use.

To prepare the mayonnaise, peel the avocado and split in half, removing the seed. Brush the avocado with olive oil and place on the grill. Grill the avocado 2 minutes on each side and remove. Dice the avocado and set aside to cool. Add the mayonnaise, lemon juice, cilantro, garlic clove, salt, and reserved avocado to a food processor and blend until smooth. Cover with plastic wrap and keep cool for future use.

To prepare the patties, first brush the chilies with olive oil and place on the grill. Cook the chilies for 5-8 minutes, frequently turning until the skin is blistered and uniformly blackened all over. Remove the chilies from the grill and cover with a kitchen towel. Let rest for 10 minutes and then rub the blackened skins off the chilies and pull out the stems and seed pods. Lightly rinse to remove any stray seeds and bits of skin. Dice the chilies and place into a large mixing bowl. Lightly squeeze the reserved roasted garlic bulb into the bowl and add in the ground sirloin, brisket, salt and pepper. Combine the ingredients, while handling the meat as little as possible to avoid compacting. Form the mixture into six patties slightly larger than the roll. Loosely wrap the patties in plastic wrap and set aside to keep cool until ready to grill.

Place 2 tablespoon olive oil in a 12-inch fire proof skillet and heat on the grill. When oil is heated, add the slices of bacon and cook until the bacon is crispy (5-8 minutes). When bacon is crispy, remove and place on paper towels and wrap in aluminum foil to keep warm.

When the grill is ready, brush the grill rack with vegetable oil and place the patties on the grill. Cook the patties, turning only once, until done to preference, 5 to 6 minutes on each side for medium. During the last two minutes of cooking, place a slice of Chihuahua cheese on each patty. Close the grill lid and continue cooking to melt the cheese. When the patties are ready, remove and place on a tray and loosely cover with foil to keep warm.

While the patties are cooking, remove the onions from the wine and pat dry. Brush the onion slices with olive oil and sprinkle with salt and pepper and place on the grill. Grill on each side for 5-6 minutes until tender and slightly charred. Remove the onions from the grill and place in a bowl, cover with plastic wrap and foil to keep warm.

While the onions are cooking, prepare the rolls by slicing in half and brushing olive oil on the cut side of each bun. Once the onions are removed from the grill, lightly toast the buns on the grill for approximately 20 seconds.

To assemble the burger, spread equal portions of the avocado/mayonnaise to the cut sides of the buns. Add equal portions of the chopped romaine lettuce to the bottom halves of the bun followed by the patty. Add equal portions of the onions and then 2 strips of the bacon and then the top half of the bun.

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