Ok folks, because I like ya'll - I'm gonna do you a favor... Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise, served with Sweet Potato Oven Fries with Avocado Dip, AND Spinach Salad with Warm Bacon Dressing... And don't forget a big ol` tub of Dos Equis Beer
Actually I think I posted the burgers somewhere on here before - but the deal is, the burgers are pretty expensive to make.. BUT, if you have some extra cash and you have some special people over to grill out or whatever, well - these things are gonna blow them away like nobody's business... Trust me, they're unbelievable and you'll be a hero... Anways, here ya go:
3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar
2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese
6 high end hamburger rolls
To make the Burgers:
In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
To make the Caramelized Onion and Jalapeno Relish:
Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
To make the Red Pepper Mayonnaise:
Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
To cook the Burgers:
Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired.
NOTE: Throughout both the preparation and consumption processess, periodically replacing your now defunct bottle of Dos Eqius is VERY important