RECIPES: Recipe Details
SOUTHWESTERN BACON BURGER WITH DRUNKEN ROASTED GREEN CHILES, QUESO FRESCO MAYONNAISE, BLUE CORN TORTILLA CHIPS and SMOKED CHEDDAR CHEESE
I love the ingredients of the American Southwest so I created a burger using ingredients from that region. The Blue Corn chips will add an extra crunch to the burger. The burger is built upon combining Southwestern ingredients with the All American bacon burger. Two cultures coming together in one burger. A Mexican Fiesta in your mouth !!!..Enjoy
Drunken Roasted Green Chiles
8 Anaheim Chilies, roasted, peeled, seeded and chopped
1 teaspoon Colavita Extra Virgin Olive oil
1 garlic clove, chopped
1/4 teaspoon Kosher salt
1 cup Sutter Home Sauvignon Blanc
1 Tablespoon honey
Queso Fresco Mayonnaise:
1 1/4 cups Mayonnaise
1/4 cup heavy cream
3 Tablespoon Country Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/2 cup Queso Fresco cheese, crumbled
2 pounds ground beef
1/2 pound smoked bacon, ground
1/4 cup Sutter Home Sauvignon Blanc
1 Tablespoon Worcestershire sauce
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.
6 slices Smoked cheddar cheese, each 1/4 inch thick
6 brioche hamburger buns, split
6 pieces Green Leaf lettuce
1 large tomato, sliced
18 Blue corn tortilla chips
1 large ripe California Haas avocados, halved, pitted, peeled and sliced
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the Drunken Roasted Green Chiles, brush the grill rack with olive oil and place the Anaheim peppers directly on the grill. Cover and grill until the skins are blackened about 10 to 15 minutes, turn occasionally. Place the blackened peppers in a large plastic zip lock bag and cool to room temperature. Remove the peppers from the bag and remove and discard the burnt skins, and seeds. Chop the roasted peppers. Place a medium fireproof skillet on the rack with the olive oil. Add the garlic and sautÃ© for 1 to 3 minutes. Next add the chopped roasted peppers, Sauvignon Blanc, salt, and honey to the skillet. Cook, stirring frequently, for 10 to 15 minutes or until most of the liquid is gone. Remove the skillet from heat and set aside.
To make the Queso Fresco Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, Dijon mustard, salt, ground pepper and cayenne until smooth. Next gently stir in the crumbled Queso Fresco cheese. Set aside in a refrigerator
To prepare the patties, In a large bowl, place the beef, ground bacon, Sauvignon Blanc, Worcestershire sauce, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties with a dimple in the center of each patty and refrigerate until ready to grill.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a large dollop of the Drunken Roasted Green Chile, and a slice of smoke cheddar cheeses on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.
To assemble the burger, Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty place 1 slices of tomato, 3 blue corn tortilla chips, 2 slices avocados and a large dollop of the Queso Fresco Mayonnaise in that order. Add the toasted bun top with wooden skewers and serve immediately.
Makes 6 burgers.
NOTE: Have your local butcher grind the 1/2 pound bacon as the same coarseness as the beef.