RECIPES: Recipe Details

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Picador Beef Burgers with Pickle and Chickpea Tapenade

Ingredients 

2 large cloves fresh garlic
1 Tablespoon Colavita extra virgin olive oil.
1 large red bell pepper, rinsed, seeded and halved
1/2 cup Colavita extra virgin olive oil
9 oz. of thin sliced smoked deli ham
1 cup of Vlasic bread and butter pickle chips, drained. Reserve 2/3 of a cup (liquid measure) of the juice
1/2 cup of drained, Vlasic Oval hamburger chips. Reserve 1/3 cup (liquid measure) of the juice
1 cup of drained sliced jalapeño peppers. Reserve 1/2 cup (liquid measure) of the jalepeno juice
1 egg beaten
1/4 cup of all-purpose flour
1 tablespoon of Colavita extra virgin olive oil
6 slices of thin sliced smoked deli ham
a 15 oz. can of garbanzo beans ( chickpeas) rinsed and drained
2 teaspoons of Pico de Gallo seasoning
1 teaspoon of kosher sea salt
1 teaspoon of fresh cracked black pepper
1 4 ounce bag of Kettle Hickory Honey Barbecue potato chips, pulsed in a food processor to fine crumbs
1 large Valencia naval orange, zested then peeled and sliced into 6 thin slices. Store 1/2 Tablespoon of the zest and 6 thin slices in separate zip lock baggies
3 Tablespoons of chopped fresh cilantro
3 tablespoons of Cattlemen\'s Golden Honey Barbecue Sauce
1/4 cup of Sutter Home White Zinfandel
2 pounds of high quality ground chuck
1/2 cup of Cattlemen\'s Golden Honey Barbecue Sauce
6 slices of thin sliced, sandwich sized Pepper Jack cheese
12 slices of frozen garlic Texas toast

Instructions 

1. Pre-heat the gas grill to medium high.

2. Snip about 1/2 inch off the tops of the whole garlic bulbs, leaving the cloves intact. Brush the bottoms of the bulbs if they need to be cleaned. Drizzle then massage the Colavita extra virgin olive oil into the garlic.

3. Oil the grill by taking grill tongs and grasping 2-4 slices of the smoked deli ham. Dip the ham in the olive oil, shake off excess. This is your grill mop! Prepare the grill by brushing it evenly with the fragrant mop. Set aside and cover with tin foil for future use.

4. Place garlic and red bell pepper halves in the center of the grill rack. Cover grill and open the vents halfway. Turn 3-4 times over a period of 35-40 minutes. The bell pepper is done when the skin blackens. Remove from grill, until cool enough to handle safely. Peel off the blackened skin and cut into thin ( shoestring width strips, the length of the Texas toast.) Wrap in foil and store on a cool edge of the grill. The garlic will be ready when the cloves are soft to touch. Use a small paring knife to pop cloves from the bulb. Put in the large cast iron skillet that will be used for making the tapenade. Cover with foil and set aside.

5. The Tapenade: Mix both kinds of pickles and jalapeño peppers in a mixing bowl. Toss with the beaten egg and flour.Cover and set aside. Combine all the reserved juices in a medium pitcher. Put a large ( 12 inches or better) cast iron skillet in the middle of a medium high gas grill flame. Toss roasted garlic with the 1 tablespoon of Colavita olive oil. Throw in the coated pickles and grill until sizzling. Turn with a spatula to avoid scorching. Add 6 slices of smoked ham and pour 1/2 cup increments of reserved juice every 3-5 minutes until gravy forms. Continue turning with spatula. Add handfuls of the chickpeas, smashing them with a snapping motion as you throw them in the skillet. Heat until thickened. Cover with foil to keep warm and set aside to cool edge of the grill.
6. The Beef Patties: combine all dry ingredients, Pico de Gallo, salt and pepper, potato chip "crumbs", orange zest and cilantro in a large mixing bowl. Add wet ingredients, the Cattleman's BBQ sauce and Sutter Home White Zin. Then fold in the ground chuck, careful to not compact or overwork the meat. Form 6 patties to fit the size of the Texas toast buns. Mop the grill with the slices of ham dipped in olive oil and the tongs. Over medium high heat, Sear the patties for 2-3 minutes. Flip to the other side and cook for another 2 minutes. Brush the tops with a thin layer of Cattleman's Golden Honey BBQ sauce. Add a sandwich sized slice of Pepper Jack cheese to each patty. Cover grill and cook for another 2-3 minutes for a medium done burger. Remove patties from grill and cover, allowing the meat to rest, but not get cold.

7. The Buns: Are made of sturdy Garlic Texas toast. Scrape the grill rack if needed and prep with the ham/olive oil mop. Over medium high heat, lay the toast on the grill rack so that the slates make diagonal marks on the toast. It should take 1-2 minutes per side.

8. El Fin: Spread a thick layer of warm tapenade on a piece of the garlic Texas toast, insure you have a piece of ham in the mix. Place patty cheese side down on the other piece of toast. Top with orange slice. On top of the orange, lay down 4 red pepper strips in a diagonal pattern. Enjoy with a chilled glass of Sutter Home White Zinfandel.

Comments 

This process was enjoyed by friends that are like family. It isn't fast food, but that is the point. Spanish guitar music by B-Tribe and the Gypsy Kings adds to the experience of living instead of just existing. Good friends, great food, fine wine and music that moves. Viva!