RECIPES: Recipe Details
carne asada burger
This burger is inspired by living in Phoenix. With carne asada stands on what seems to be every corner, I was interested in trying to incorporate a taste of the neighborhood into an all-American hamburger.
1/8 cup tequila
2 tbs lemon juice
2 tbs lime juice
2 tbs orange juice
¼ cup chopped onion
One clove garlic (grated)
1 tbs pepper
24 ounces extra lean hamburger (about 85 percent lean)
8 dashes chipotle Tabasco sauce
1 tsp cayenne pepper
1 tsp salt
1 ripe avadado
½ cup sour cream
6 ciabatta rolls
Combine tequila, fruit juices, chopped onion, grated garlic and black pepper. Pour mixture into meat. Add chipotle Tabasco sauce, cayenne pepper and salt to meat mixture. Mix together thoroughly, divide into six patties. Place patties in freezer for 20 minutes.
After chilling meat, cook over hot coals until medium well (about three minutes on each side).
Lightly toast buns over coals as well.
Place burger on buns, top with avocado and sour cream.
I tried marinating the meat (chuck steak) before grinding it, but found it was difficult to hold the patties together. that's why i switched to hamburger. It's still a juicy patty, but freezing helps hold it together.
I know very little about wine so my suggested wine pairing may not be very helpful.