RECIPES: Recipe Details
Spicy Sun-dried Tomato Tequila Butter Beef Burgers
There is a large Hispanic population in the Northwest so there are lots of opportunities to sample their cuisine from the variety of restaurants, little taco stands and well stocked stores that carry Hispanic foods. It is only fitting to have a local burger that has a Hispanic twist to it as in my Spicy Sun-dried Tomato Tequila Butter Beef Burger.
CRUNCHY CILANTRO SLAW
1/2 cup cubed peeled California avocado
2 tablespoons mayonnaise
1 tablespoon sour cream
3 tablespoons fresh lime juice
2 teaspoons Tabasco chipotle hot sauce
1/2 teaspoon sea salt
1/3 cup chopped cilantro
1-1/2 cups packaged shredded three color coleslaw mix
SUN-DRIED TOMATO TEQUILA BUTTER BEEF BURGERS
1 tablespoon Colavita extra virgin olive oil
2/3 cup chopped red onion
1/4 cup chopped packed in oil sun-dried tomatoes, drained
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/3 cup tequila, preferably 100% blue agave
1/2 cup chilled unsalted butter, cut into 8 tablespoons
2 pounds freshly ground chuck
2 teaspoons sea salt
1/2 teaspoon black pepper
2 teaspoons vegetable oil
6 thin deli sliced Monterey Jack cheese slices
6 large onion rolls, split
FOR CRUNCHY CILANTRO SLAW
Puree avocado, mayonnaise, sour cream, lime juice, hot sauce and salt in food processor then transfer to large bowl. Add the cilantro and coleslaw mix, toss to coat, cover with plastic wrap and keep chilled while preparing burgers.
FOR SUN-DRIED TOMATO TEQUILA BUTTER BEEF BURGERS
Preheat a direct medium-high fire on a standard outdoor grill. Heat olive oil in a large ovenproof skillet on grill rack then saute the onion for 10 minutes. Add the sun-dried tomatoes, garlic, cumin, and ancho chili powder, saute 1 minute more. Slowly pour in the tequila stirring often until all the liquid is absorbed about 10 minutes. Remove fron heat let cool then transfer to food porcessor along with the butter, puree until smooth.
In a large bowl mix together the ground chuck, salt and pepper, divide into 6 portions then form into 3/4 inch thick patties. Make an indentation with your thumb 2-inches wide and 1/2 inch deep. Place 1 tablespoon of butter mixture in the center then seal to close. Brush grill rack with vegetable oil then grill patties until desired degree of doness turning just once about 4 to 5 minutes per side. During the 2 minutes of grilling top each patty with a slice of cheese to melt. Also lightly toast cut side of rolls at the same time, remove from grill and while still warm spread about 1/2 teaspoon of remaining butter mixture on cut side of rolls. To serve place burgers on bottom half of rolls, top each with cilantro slaw and then the roll tops.
I submitted a version of this recipe in a turkey burger last year which made it on the Burgerbase recipe list. So since it got some notoriety I went back to kitchen and tweak it to make it even better as a beef burger.