Wine Varietal: Chardonnay
I love the flavors of Mexico and growing up in Chicago a true melting pot city, allowed me to experience some of the best Mexican food this side of the border.
Fire Roasted Roma Salsa
4 Roma Tomatos’
1 White Onion (Medium)
1/2 Bunch of Cilantro
2 Scallions (Top & Bottom)
1 1/2 Tablespoon Garlic (Crushed)
1 (3oz) bag of California Sundried Tomatoes (Julienne Cut)
1/2 Teaspoon Mexican Oregano
1/4 Teaspoon Ground Cumin
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Tablespoon Canola Oil
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Lime Juice
2 1/4 Pounds Ground Chuck 80/20
Taco Seasoning Blend
1 Tablespoon & 1/2 Teaspoon Chili Powder
1/2 Tablespoon Garlic (Granulated)
1/2 Tablespoon Onion (Granulated)
1/2 Teaspoon Spanish Paprika
1/4 Teaspoon Oregano (Dried)
1 3/4 Teaspoon Cumin (Ground)
1 1/4 Teaspoon Kosher or Sea Salt
1 1/4 Teaspoon Black Pepper
Queso Fresco Lime Crema Sauce
11/2 Cup Sour Cream
2 Cups Queso Fresco Mexican Cheese (Crumbled)
Juice of 1 Lime
1 Teaspoon of Lime Zest
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
6 Brioche Split Hamburger Buns
Canola Oil Spray for Grill Grates,Buns and to Spray on Fire Roasted Veggies for Salsa
1 Bag of Doritos Flamas Tortilla Chips (Secret Ingredient)
1 Small Iceberg Lettuce for Shredding
1 Small Bag of Pecan Wood Chips (Optional)
To make the Fire Roasted Roma Salsa, cut the (4) roma tomatoes in half for a total of (8) pieces, cut the white onion in half, and then place in a bowl with the (2) Scallions and spray with canola cooking spray and place to the side. Prepare a charcoal or gas grill for medium heat. Once the grill is ready place the veggies on the grill directly until a nice char is achieved on the scallions, white onions and roma tomatoes. Place the veggies and all the remaining ingredients for the salsa in a food processor and pulse until coarsely chopped. Place in a non-reactive bowl, cover and sit in the refrigerator until ready to use.
To make the beef patties, start by making the Taco Seasoning Blend by combining all of the ingredients in a small bowl and mix together and set aside. Now take the ground chuck and taco seasoning blend and mix together be sure not to over handling the beef. Divide the mixture into 6 equal portions and form into your beef patties leaving a small indention in the center of patties; this allows the final product to not swell up like a hockey puck and helps them cook evenly. Set aside until you’re ready to grill.
To begin preparing the Queso Fresco lime Crema , combine the sour cream, quesco fresco crumbed (feta Like) cheese, lime juice, lime zest and salt and pepper in a non-reactive small bowl and cover and set in the refrigerator until you’re ready to assembling the burgers.
Heat the grill to medium-high heat. Add a foil wrap pouch of soaked pecan wood chips for added flavor. When the grill is ready take the canola spray and lightly spray both sides of the patties to prevent sticking. Place the patties on the grilling grates and cook until done to your preference, 4 to 5 minutes on each side. Never push down on the patties because dry meat is not a burgers friend. Remove the patties from the grill and allow to rest for a minute or so and place the buns cut side down on a clean part of the grill grates to toast lightly.
To assemble the burgers, top each brioche bun bottom with a patty and a nice helping of Queso Fresco Mexican Cheese Lime Crema on top of all patties. Take the Doritos Flamas chips and crumble over the cheese crema. Add a handful of the Shredded Iceberg Lettuce and top with a nice helping of the Fire Roasted Roma Salsa. Add the brioche bun top and enjoy a taste of Mexico in your mouth. If the juices and sauces run down your arms that the signs of a good burger…..Enjoy! Viva Mexico!