RECIPES: Recipe Details

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Sante Fe Cantina Burgers with Queso Chorizo, Jicama-Mango Slaw and Smoky Pinto Hummus

These burgers are inspired by bold flavors often found in Hispanic cooking and foods served in the Southwestern US. Creamy, oniony, sharp cheese spiked with spicy chorizo sausage; sweet, crunchy, citrusy slaw spiked with spicy fire-roasted Hatch chile peppers; creamy, chunky, cumin-ized pinto beans spiked with smoky chipotle peppers, all wrapped around juicy, perfectly grilled and charred patties. Just another day in burger paradise!

Ingredients 

Queso Chorizo:
1/3 cup Boursin shallot & chive cheese
1/4 cup fresh farmer’s cheese
1 1/2 cups (4 ounces) shredded Manchego cheese
1 cup (4 ounces) shredded Colby-Jack cheese
3/4 cup finely chopped Spanish chorizo (casings removed, if necessary)

Jicama-Mango Slaw:
3 tablespoons fresh lime juice
1 tablespoon butternut squash seed oil (if unavailable, use walnut oil)
1 teaspoon honey
1/2 teaspoon coarse ground black pepper
1/4 teaspoon sea salt
2 cups julienned fresh peeled jicama
1 1/2 cups julienned fresh mango (not fully ripened or it will be too soft to julienne)
2/3 cup peeled, seeded and chopped fire-roasted fresh green chile peppers
1/3 cup diced red onion

Patties:
1 tablespoon minced fresh garlic
2 teaspoons ground ancho chile pepper
1 1/2 teaspoons coarse ground black pepper
1 1/2 teaspoons sea salt
2 1/2 pounds freshly ground beef chuck

Smoky Pinto Hummus:
2 tablespoons olive oil
1/2 cup diced yellow onion
1 tablespoon minced fresh garlic
3 seeded and finely chopped chipotle peppers in adobo + 2 teaspoons adobo sauce
1 – 15 ounce can pinto beans, drained and rinsed
1/2 cup Sutter Home Chenin Blanc wine
1 tablespoon sherry vinegar
1 teaspoon roasted ground cumin
1/2 teaspoon dried Mexican oregano
1/2 teaspoon coarse ground black pepper
1/4 teaspoon sea salt

Vegetable oil, for brushing the grill rack
6 bakery Vienna burger rolls, split (egg-wash-glazed, with a slightly crisped crust and a soft, tender interior)

Instructions 

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

To make the queso chorizo, in a medium bowl, mix together Boursin, farmer’s, Manchego and Colby-Jack cheeses with a fork until well combined. Stir in chorizo. Divide into 6 equal portions and shape into flat disks sized to fit the rolls. Separate disks with plastic wrap or parchment paper, cover and refrigerate until ready to put on the burgers.

To make the slaw, in a medium bowl, whisk together the lime juice, oil, honey, pepper and salt. Stir in jicama, mango, green chiles and red onion. Cover with plastic wrap and refrigerate until ready to assemble.

To make the patties, in a small bowl, mix together garlic, ancho chile pepper, pepper and salt. Spread the ground beef chuck out in a large shallow pan and, handling the meat as little as possible, evenly mix spice mixture into meat. Shape into 6 equal patties sized to fit the rolls, cover loosely with plastic wrap and refrigerate until ready to grill.

To make the hummus, when the grill is ready, place a medium-sized fire-proof saucepan on grill rack or the side burner over medium-high heat, add the oil and heat briefly. Add onion and cook, stirring frequently, for 4 to 5 minutes until softened. Stir in garlic, chipotle peppers and adobo sauce and cook for 1 minute. Stir in beans, wine, vinegar, cumin, oregano, pepper and salt and cook for 3 to 4 minutes, stirring frequently, until wine is almost fully reduced. Using a potato masher, coarsely mash the mixture until chunky. Remove from heat, cover and keep warm.

To cook the patties, brush the rack with vegetable oil. Place patties on the rack, cover and cook, turning once, until nicely charred on the bottom and done to preference, about 5 to 6 minutes on each side for medium. During the last 5 minutes of cooking, top each patty with a cheese disk and cook until melty, but not so melted that cheese runs off the patties, and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the cut sides of the roll tops evenly with hummus. Place an equal portion of slaw on each roll bottom followed by a cheese-topped patty. Add the roll tops and serve with napkins and a smile! Makes 6 burgers.

Comments 

As is happening with home cooks and restaurants across the country, I incorporate locally grown or produced ingredients into my cooking. I made these burgers using a locally-produced butternut squash seed oil from Stony Brooks Finger Lakes company. It’s available at specialty food stores and online. I also used Campofrio Chorizo Espanol from the deli counter at Wegmans as well as rolls from their bakery. Additionally, the chile peppers I used in the slaw were Hatch chile peppers from New Mexico – fire-roasted and available at Wegmans.