RECIPES: Recipe Details

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The Ranchero Gut Bomb

This burger has a slight smokey-spicy first bite from the roasted red pepper ranchero spread. The spice mellows out but the smokiness lingers while a fresh crisp cilantro avocado passes your palate with a finish of cool queso fresco.

Ingredients 

ROASTED RED PEPPER RANCHERO
Ancho chilies in adobo sauce 2 ea.
Garlic cloves (crushed) 2
Red bell peppers 2
Cumin 4 tsp. L
ow fat cream cheese 4 oz.
Cilantro (washed and finely chopped) 1/2 C
Kosher salt and ground black pepper to taste
Fresh lime juice 1/2 of a small lime to be added just before serving BURGERS
Ground beef 80/20 mix 3lb.
Thick sliced bacon 12 peices
Mexican oregano 2 TBL.
Red onion slices 2
Avocado slices 18 or 1 large avocado
Queso Fresco cheese slices 12
Sour dough kaiser roll(cut in half) 6

Instructions 

1.) Pre-heat grill to a medium-high heat 2.)Chill a large metal mixing bowl and ground beef in the refrigerator. 3.) Roast bell peppers on grill until skin is blistered evenly. Place in a bowl, cover with plastic wrap and place in refrigerator. 4.) Grill bacon for about 2 minutes per side. Place on a plate with paper towels and chill. 5.) Slice queso fresco, about 1/4 inch thick, red onion, about 1/2 inch thick and avocado, again about 1/4 inch thick. Rinse cilantro twice by plunging it in cold water and shaking it dry. The best way to cut the cilantro is to roll it up long ways so the leaves are toward your kife and slice it very thin. Set aside. FOR THE RANCHERO 6.) Peel, seed and very lightly rinse the bell pepper. 7.) Place in a food proccesor; ancho chilies, garlic, bell peppers and cumin. Pulse until roughly chopped. 8.) Add in cream cheese and pulse just to combine. DO NOT puree. The cream cheese will become runny. 9.) Transfer to a bowl and fold in cilantro and season with kosher salt and black pepper. Set aside in the refrigorator FOR THE BURGERS 10.) Place beef and mexican oregano into the chilled bowl. 11.) Rough chop grilled bacon and add to beef. Try not to over mix for this will cause the fat to heat up in your hands and make the burgers dry. 12.) Form 6, 8 oz. patties maiking an indentation in the middle with your thumb as you are rounding the edges. The patties should be a slightly more than 1/2 inch thick and about 4-5 inches in diameter. 13.) Brush grill with oil, season burgers with kosher salt and ground black pepper and cook the burgers for about 4-5 minutes on each side. 14.) Five minutes before bugers are done, season red onion slices with kosher salt and ground black pepper on each side and set on grill. Turn after 3 minutes and finish grilling. Place cut kaiser rolls on grill at this time as well. 15.) Once burgers are done, internal temperature should read 140-150 degress, place onions on top of burger and remove rolls. TO ASSEMBLE Place burger on bottom half of roll. Then place queso fresco, followed by avocado. Squeeze lime juice into ranchero spread and put about 1 1/2 to 2 oz. of spread on top half of roll. ENJOY!!

Comments 

The way I write recipes is main ingredients first then in the step-by-step I write out what needs to be done first then bring it in later for the finished product. I have two items that need to be cooked before fully completing a recipe; the roasted peppers and grilled bacon. This is why I list the ranchero first in the ingredients but not in the step by step. I wrote the step-by-step in the way I have cooked this poduct. I feel it is very efficient and easy to follow. This burger goes very well with a Sutter Home Pinot Noir. I would recomed opening the wine prior to starting the cooking proccess and pouring a glass, but not drinking, before grilling the burgers. Although drinking a glass or two or three during the whole proccess is a lot of fun. I hope you enjoy the recipe and I thank you for the opportunity to share my cooking with you.