RECIPES: Recipe Details

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Chile Rellano Burgers

Ingredients 

Patties:
1 1/2 lbs ground beef
1/8 cup chopped green onions
1/8 cup finely chopped cilantro
2 roasted then diced anaheim chiles (removing the seeds before roasting is optional. Leaving the seeds in will make them spicier.)
1 tsp minced garlic
1 tsp freshly ground cumin seeds
1 tsp chile powder
1 tsp crushed black pepper
1 tsp kosher salt
1 tsp olive oil
12 oz Queso Fresco

Spread:
1 12oz can tomato paste
1 4oz can chopped green chilles
1/8 cup chopped green onions
2 roasted then diced anaheim chiles (removing the seeds before roasting is optional. Leaving the seeds in will make them spicier.)
1 tsp minced garlic
1 tsp freshly ground cumin seeds
1 tsp crushed black pepper
1 tsp kosher salt
2 tsp olive oil
1 tsp red wine vinegar

Bread:
6 Bolillos brushed with olive oil

Instructions 

Patties:
Combine all ingredients until mixed well.
Seperate into six equal parts.
Form each part into a patty.
Cook patties until you achieve your desired level of doneness. (160 degress is the recommended internal temperature for well done when cooking beef)

Spread:
Combine all ingredients until fully mixed.
Place into a saucepan over low to medium heat, stirring occasionally until warmed through.

Bread:
Cut the bollilos in half.
Spread the olive oil on the inside of the halves.
Toast the bread on the grille until golden brown.

Coat the inside halves of the bread with the spread evenly.
Place the patties between the halves of the bread and enjoy.