RECIPES: Recipe Details
Flag of Mexico Asada Burger with Chipotle Aioli
A spicy and citrusy take on the Carne Asada taco.
2 large egg yolks, room temperature
4 cloves garlic, peeled and crushed
1 tablespoon fresh lime juice
1 tablespoon canned chipotle in adobo sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup pure (not extra virgin)olive oil
Flag of Mexico Slaw:
5 red jalapenos
1 poblano chile
1/2 white onion
1 teaspoon kosher salt
1 teaspoon black pepper
juice of 1 lime
Carne Asada Burger:
1 pound ground chuck
1 pound ground sirloin
5 cloves garlic, diced fine
2 teaspoons red chili powder
2 teaspoons ground cumin
1 teaspoon lime zest
2 teaspoons kosher salt, divided
2 teaspoons black pepper
vegetable oil for brushing grill rack
juice of one lime
6 kaiser rolls, split
1 tablespoon fresh cilantro, chopped fine.
Chipotle Aioli: Place egg yolks, garlic, lime juice, chipotle in adobo sauce, salt and pepper in a food processor or blender and puree for 2 minutes. Slowly drizzle in olive oil until mixture looks like thin mayonnaise. Put aioli in a bowl, cover and refrigerate while assembling the rest of the recipe. Flag of Mexico Slaw: Remove stems from jalapenos and poblano by cutting off the top of the peppers. Quarter peppers lengthwise and remove seeds and ribs. Pressing each quarter flat on a cutting board, julienne each piece by cutting 1/8 inch strips of peppers lengthwise. Place peppers in a plastic container with a tight-fitting lid. Cut onion in half lengthwise and remove the root, tip, and outer skin. Lay onion flat side down on a cutting board with the tip or root end towards you and slice 1/8 inch strips, starting at outside edge and cutting towards the center. Place onion strips in the bowl with the peppers. Add salt, pepper and lime juice to bowl. Seal the lid and shake to combine. Carne Asada Burgers: Pre-heat gas grill to medium-high heat. Place ground chuck and ground sirloin in a large mixing bowl. Add garlic, chili powder, cumin, lime zest, 1 teaspoon of the salt and the pepper. Mix lightly to combine. Divide the mixture into 6 equal portions and shape into patties to fit the rolls. Brush lime juice and sprinkle a pinch of the remaining kosher salt onto the top of each burger patty, then place that side down on the grill. Grill 5 or 6 minutes. Brush uncooked side of burgers with lime juice and sprinkle another pinch of salt on each, then flip and grill for another 5 or 6 minutes for medium doneness. Place kaiser roll halves cut side down on grill and toast until lightly browned. To assemble burgers, spread a generous amount of the chipotle aioli on each kaiser roll section. Place burger patty on bottom half of roll. With tongs, lift a generous amount of the slaw out of the lime juice, shake off, and place on top of the patty. Sprinkle with chopped cilantro and place other half of roll on top.
Note: Aioli recipe will work best if all ingredients are at room temperature.