RECIPES: Recipe Details

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Spicy Picadilla Burger with Chunky Black Bean Hummus and Avocado Salsa

A taste of the Caribbean so zesty and flavorful it makes you feel like you are at an exotic beach soaking up the sun. That is how we feel when I make these tasty, juicy burgers. Try them and bring a little sun and fun into your home. I hope you enjoy these as much as my family and friends have.

Ingredients 

Ingredients
3/4 cup black beans, rinsed, drained and dried off
1/2 cup Greek Style hummus with lemon, garlic and oregano
1 1/2 teaspoons cumin – 1/2 teaspoon for the black bean hummus and 1 teaspoon for the patties
3 1/4 teaspoons grill seasoning mix, ground finely in a spice grinder – 1/4 teaspoon for the black bean hummus, 2 1/2 teaspoons for the patties and 1/2 teaspoon for the avocado salsa 1/2 pound uncooked chorizo, removed from the casing
3/4 cup red onion – 1/2 cup finely chopped for the patties, 1/4 cup coarsely chopped for the avocado salsa
8 each slices large tomatoes, cut 1/4 inch thick – 2 slices finely chopped for the patties and 6 whole slices for the topping
1 1/4 teaspoon habanero chili pepper, minced very finely – 1 teaspoon for the patties and 1/4 teaspoon for the avocado salsa
2 teaspoons fresh garlic, finely minced – 1 1/2 teaspoon for the patties and 1/2 teaspoon for the avocado salsa
1 1/2 pounds ground chuck
1/3 cup raisins, finely chopped
1/3 cup pimento stuffed green olives, finely chopped
½ cup cilantro, chopped finely – 1/4 cup for the patties and 1/4 cup for the avocado salsa
3 each medium avocados
1 each small lime, juiced
6 each Kaiser rolls, split

Instructions 

Directions Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover. To make the black bean hummus, place the beans into a bowl and, with a fork, smash until they are a coarse consistency. Add the hummus, 1/2 teaspoon cumin, reserving 1 teaspoon for the patties, and 1/4 teaspoon grill seasoning mix, reserving 2 1/2 teaspoons for the patties and 1/2 teaspoon for the avocado salsa. Mix well. Set aside. To make the patties, place a large fireproof skillet on the grill rack and heat. When hot, add the chorizo. Break up the chorizo into small pieces while cooking. Cook only long enough until the chorizo is cooked to medium and has released some of the oil into the pan. Remove the skillet from the grill, scoop out the chorizo, with a slotted spoon, and place in a large bowl to cool. In the same skillet with the reserved oil from the chorizo, add 1/2 cup onion, reserving 1/4 cup for the avocado salsa, 2 slices tomatoes chopped finely, reserving the remaining 6 slices for the topping, and 1 teaspoon habanero chili pepper, reserving 1/4 teaspoon for the avocado salsa. Return the skillet to the grill and cook until the onions and tomatoes are soft but not browned. Add 1 1/2 teaspoons garlic, reserving 1/2 teaspoon for the avocado salsa, and cook for a few seconds to soften the garlic. Remove the skillet from the grill and place the onion mixture into the bowl with the chorizo. Let the mixture cool. To the cooled mixture, add the ground chuck, raisins, olives, 2 1/2 teaspoons grill seasoning mix and 1/4 cup cilantro, reserving 1/4 cup for the avocado salsa. Mix well, handling as little as possible to avoid compacting the meat. Divide the mixture into 6 equal patties making them to fit the roll size. Set aside. To make the avocado salsa, cut the avocados in half and remove the pits. Score the avocados into approximately 1/2 inch squares and scoop out of the shells into a bowl. Add the 1/2 teaspoon garlic, 1/4 cup chopped onion, 1/4 teaspoon habanero chili pepper, 1/2 teaspoon grill seasoning mix, 1/4 cup cilantro, and the juice of 1 small lime. Fold together until well blended. Place in the refrigerator. To cook the burgers, brush the grill rack with the vegetable oil. Place the patties on the grill rack over direct heat. Cook the patties, turning only once, 3 to 4 minutes on each side or until well done. During the last few minutes of cooking place the rolls, cut side down, on the outer edges of the grill until lightly browned. To assemble the burgers, on each roll bottom, place equal portions of the black bean hummus, a patty and a slice of tomato. On each roll top, place equal portions of the avocado salsa. Place the roll top on the roll bottom. Makes 6 burgers