RECIPES: Recipe Details
Slightly South of Southwest Burgers
Roasted Jalapeno Remoulade:
2 fresh medium jalapeno peppers
2/3 cup mayonnaise
2 Tablespoons red onion, finely diced
1 clove garlic, minced
1/2 teaspoon fresh lime zest
Brown Sugar-Pecan Bacon:
6 slices fully-cooked, ready-to-serve bacon
1+1/2 Tablespoons light brown sugar, packed
2 Tablespoons pecans, finely chopped
1+1/2 lbs. boneless, skinless catfish filets, finely chopped
1/2 lb. fresh chorizo sausages, casings removed
2/3 cup panko bread crumbs
1 egg, lightly beaten
1 teaspoon coarse salt
Vegetable oil for brushing on the grill rack
6 thin slices mild cheddar cheese
6 artisanal hamburger rolls, split
3 cups chopped Romaine lettuce
Preheat a gas grill to medium-high.
To make the Roasted Jalapeno Remoulade: Cut the jalapenos in half; remove the seeds and stems. Place the pepper halves skin-side down on the grill rack and cook 4-6 minutes or until the skin is charred. Remove the pepper halves to a medium glass bowl, cover with plastic wrap, and steam for 8-10 minutes. Scrape the skin from the peppers with a knife. Finely dice the peppers and combine them with the mayonnaise, red onion, garlic, and lime zest in a medium bowl. Cover and chill until ready to serve.
To make the Brown Sugar-Pecan Bacon: Place a large, fire-proof skillet on the grill rack and preheat to medium-high. Cut the bacon slices in half, making 12 smaller pieces. Place the bacon pieces into the preheated skillet, and cook for 2-3 minutes just to crisp. Add the brown sugar to the skillet and cook for 1-2 minutes more, stirring well to coat the bacon with the melted sugar. Remove the skillet from the grill, add the chopped pecans, and stir to coat the bacon pieces. Turn the bacon pieces out onto parchment paper, separate, and allow to cool.
To make the patties: Place the chopped catfish, chorizo, panko, egg, and salt into a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties that will fit the hamburger rolls (the patties won’t shrink much when cooking).
Brush the grill rack with vegetable oil. Place the patties on the grill rack, cover, and cook for 4-5 minutes. Turn the patties and cook about 4 minutes more. During the last few minutes of cooking, place one slice of cheddar cheese on top of each patty, and place the rolls, cut-side down, along the outer edges of the grill rack to toast lightly.
To assemble the burgers: Spread Roasted Jalapeno Remoulade onto the cut side of each toasted roll top. Place 1/2 cup of chopped Romaine onto each roll bottom, add one cheddar-topped patty and top with 2 pieces of the Brown Sugar-Pecan Bacon. Add the roll tops and serve.
Makes 6 burgers.
As a food-crazy Southern girl, I'm always looking for ways to inject my love of Lowcountry cuisine into the recipes I create. Pair that with my constant craving for Southwestern spice and you've got the makings for one tasty burger! Fresh-caught catfish and zesty chorizo combine to form a flavorful patty that's dressed with mild cheddar, crispy, brown sugar-pecan bacon, and a creamy, "slap-the-roof-of-your-mouth" jalapeno remoulade. The combination is down-right delicioso!