RECIPES: Recipe Details

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Picadillo Burger

This is a burger spin on the classic dish of picadillo.


Spicy Cream:
1 cup dairy sour cream
1 canned chipotle chile with adobo sauce, chopped
1/2 teaspoon salt
2 pounds ground chuck
1/3 cup golden raisins
1/2 cups sliced pimiento-stuffed green olives
2 medium shallots, diced
2 garlic cloves, minced
2 oz. tomato paste
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon ground pepper
Vegetable oil, for brushing the grill rack
6 kaiser rolls, split
6 (1/4-inch-thick) large tomato slices
6 tablespoons chopped fresh cilantro



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the spicy cream, mix dairy sour cream, chipotle chile with adobo sauce, and salt in a small bowl. Set aside.

To make the patties, combine the beef, raisins, olives, shallots, garlic, tomato paste, brown sugar, and spices in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place a patty on each roll bottom, followed by an equal portion of the spicy cream, one tomato slice, and an equal portion of the cilantro. Add the roll tops and serve.

Makes 6 burgers