RECIPES: Recipe Details

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COW TOWN BURGERS with ONION MOLE and CRUNCHY GUACAMOLE

My hometown Fort Worth, nicknamed Cow town, ranks beef as the number one meat for any entree. This is where the stockyards are, where cows were traded, and where the west begins. At present Fort Worth counts 35 % Hispanics so that we have many Mexican inspired dishes even in restaurants that are not Mexican at all. My burger represents our local hot Tex Mex flavors, the vegetables and condiments that are part of our town.

Ingredients 

Ingredients for Onion Mole Condiment:

2 tablespoon COLA VITA OLIVE OIL plus more for brushing grill

2 1/2 cup chopped onions

1 teaspoon grated fresh garlic

3/4 cup SUTTER HOME SHIRAZ or RED ZINFANDEL

1/4 cup mole sauce (eg. Rogelio Bueno)

1/2 teaspoon salt

4 tablespoon toasted sesame seeds

For Crunchy Guacamole Spread /Topping:

1 cup husked, chopped tomatillos

1 cup mashed ripe HASS AVOCADOS

1 cup diced seeded poblano pepper

1 1/2 cups chopped cilantro

3 tablespoon fresh lime juice

1/3 cup COLAVITA OIL

1 teaspoon salt

1/2 teaspoon TABASCO Habanero

leaves from 1 bunch verdolaga/purslane (Fiesta)

Ingredients for Burgers:

2 tablespoons SUTTER HOME SHIRAZ or RED ZINFANDEL

2 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 tablespoon ground chipotle chili pepper

1 tablespoon Arbol chili powder

2 teaspoon coarse ground black pepper

2 teaspoon ground cumin

1 tablespoon grated garlic cloves

4 tablespoon toasted sesame seeds

1 teaspoon TABASCO HABANERO SAUCE

1 1/2 teaspoon salt

1/4 cup minced poblano peppers

1/4 cup chopped cilantro

1 cup crumbled Queso Fresco cheese

1/2 lbs beef chorizo sausage, removed from casing

1 1/2 lbs fresh ground 85/15 % beef

12 oz Queso Asadero, thinly sliced

6 Jalapeño Cheese focaccia rolls (e.g. Tom Thumb)

Instructions 

First prepare Onion Mole condiment. In a 2 1/2 qt saucepan heat oil. Cook onions until wilted. Stir in garlic first, and then add all other ingredients except sesame seeds. Simmer and stir until smooth. Sauce thickens as it cools. Right before serving heat and stir in sesame seeds.

For Guacamole spread process everything briefly in food processor except verdolaga leaves.

To make burgers: in a bowl of a food processor briefly process all ingredients for burgers except cilantro, cheeses, chorizo, beef and focaccia. By hand mix in cilantro, queso fresco and chorizo first. Add beef. Avoid compacting. Shape into 6 patties to fit size of bread.

Brush grill with oil and heat until hot. Place patties on grill and grill about 4 minutes on one side, then flip. Grill 1-2 minutes, then top with Asadero cheese . Grill, covered, a few more minutes until desired doneness and cheese melts.

Split bread rolls and warm them by placing them on outside of grill. To assemble: spread crunchy guacamole spread on all split rolls. On bottom rolls follow with onion mole. Place burgers on top, followed by some verdolaga leaves and cover with top roll. Serve hot.

Yields: 6 servings

Comments 

Verdolaga leaves spoil quickly so that they need to be used within a day.