Mexi-Creole Con Queso Burger

Ingredients

• PICKLE PICO:
• 2 tomatillos, cored, diced
• 1/2 Cup chopped red bell pepper
• 1/2 Cup chopped sweet yellow onion
• 1/4 Cup diced bread and butter pickles
• 1 Anaheim pepper, seeded, deveined, chopped
• 1 jalapeno pepper, seeded, deveined, chopped
• 1/4 Cup chopped cilantro
• 1/4 Cup apple cider vinegar
• 1/4 Cup water
• 3 tablespoons brown sugar
• 1/2 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon smoked sea salt and pepper blend
• CHIPOTLE-ALE CHILE CON QUESO:
• 3/4 Cup petite diced tomatoes w/chipotle chilies
• 1/2 Cup chopped sweet yellow onion
• 1/3 Cup Belgian white ale
• 1 tablespoon brown sugar
• 1 tablespoon horseradish mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 10 ounces Mexican flavored processed yellow cheese
• 1 Cup crumbled Queso Fresco
• 1 Cup shredded triple cheddar cheese
• COTIJA KALE CHIPS:
• 5-6 red kale leaves, tough center stem discarded.
• 2 tablespoons duck fat, melted
• 1/2 teaspoon smoked sea salt
• 1/3 Cup crumbled Cotija cheese
• MEXI-CREOLE KOBE-BACON BURGER:
• 2 Pounds American Style ground Kobe beef
• 1/2 pound ground thick cut hickory smoked bacon
• 1 tablespoon Cajun Creole seasoning blend
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked sea salt and pepper blend
• MISC. INGREDIENTS:
• 6 multi-grain Ciabatta buns, split
• 2 tablespoons duck fat

Instructions

• Preheat oven to 350Ľ F.
• For the Pickle Pico, mix all ingredients together in a gallon sealable bag and chill until needed.
• For the Chipotle-Ale Chile Con Queso, in a medium saucepan, mix tomatoes, onion and ale and boil 1 minute. Add remaining ingredients and stir until cheeses are melted. Cover and set aside until needed.
• For the Cotija Kale Chips, toss leaves with the duck fat and salt and lay in a single layer on a parchment paper lined baking sheet and bake for 8 minutes. Sprinkle with the crumbled cheese and bake for 5 more minutes. Cover with foil and set aside until needed.
• For the Mexi-Creole Duck, Kobe & Bacon Burgers, preheat a gas grill to 400Ľ F. Add meats to a bowl with the Cajon Creole seasoning, onion and garlic powders, and gently mix together and form into 6 patties of equal size.
• Use grill spray to coat the grill racks. Use the smoked salt and pepper blend to season all 6 patties and place on the grill, close cover and grill for 5 minutes, turn, close cover and cook for another 4 minutes. Remove patties and cover loosely with foil.
• Lightly spread duck fat on cut sides of the buns and toast the bread on the grill.
• To assemble, place Kale Chips on each bottom bun, some drained Pico, then a burger patty. Top patties with a generous spoonful of the Queso and a spoonful of drained Pico. Close burgers with the top bun and serve!