RECIPES: Recipe Details

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CHICHARRONES BURGERS with GUACAMOLE SPREAD and JICAMA MANGO SLAW

Ingredients 

Ingredients for Burgers:
1/2 cup finely ground chicharrones (pork cracklings), about 4 oz, and more for topping
1/4 cup SUTTER HOME ZINFANDEL
1/4 cup TABASCO CHIPOTLE SAUCE
2 tablespoon smoked hot paprika
1/4 cup minced onions
2 tablespoon grated garlic cloves
1 cup finely chopped cilantro leaves
Grated zest from 3 large limes
2 teaspoon brown sugar
1/2 teaspoon salt or to taste
2 lbs fresh ground BEEF CHUCK 85/15 % or 80/20 %
COLAVITA OLIVE OIL for brushing grill
12 oz pkg quesadilla cheese, sliced
6 pan au lait hamburger rolls or other specialty rolls, split
6 curly lettuce leaves

For Jicama Mango Slaw mix following:
2 cups peeled, julienne cut jicama
2 cups peeled, julienne cut ripe but firm mangoes
3 tablespoon lime juice
1/2 teaspoon TABASCO CHIPOTLE SAUCE
2 tablespoon sugar
1/2 cup chopped cilantro
1/4 teaspoon salt or to taste

For Guacamole Spread process following briefly:
1 cup husked, chopped tomatillos
1 cup mashed ripe HASS AVOCADOES
1 cup chopped cilantro
2 tablespoon fresh lime juice
1/2 teaspoon salt or to taste
1/2 teaspoon TABASCO CHIPOTLE

Instructions 

Preparation:
In a food processor/blender grind chicharrones until fine. Place in a bowl and mix with all ingredients for burgers except for beef, oil, cheese, rolls and lettuce. Stir in beef gently, avoid compacting. Form 6 patties to fit the size of bread. Set aside.
Mix all ingredients for Jicama mango slaw. Adjust to taste. Cover and chill.
Mix all ingredients for spread and adjust to taste.
Brush grill with oil and heat fire till medium hot. Place patties on grill and grill on medium high, about 4-5 minutes each side or until desired doneness. Place slices of cheese on top of burgers the last 3 minutes of grilling.
Warm bread by placing them on outside of grill. Spread with guacamole spread. Place one lettuce on top, then place burger on it. Place some drained jicama mango slaw on burger. Coarsely crumble some chicharrones on top. Cover with top roll. Serve.

Yields: 6 servings

Comments 

I love snacking on pork cracklings, which seems to be just as popular in Mexico as well as in Asia. After watching the popularity of bacon and pork cracklings on Food Network, I decided to make burgers with it. These burgers are quite spicy, so the sweet mango jicama slaw is a good contrast.