[CH] Tonight's Dinner: Mark Miller's Quatro Chiles Secos Burgers w/Chipotle Mayonnaise
RisaG (radiorlg@yahoo.com)
Sun, 24 Aug 2008 20:16:22 -0700 (PDT)
I got the following from The Build a Better Burger book by James McNair.
This is sooo good. The mayonnaise alone is fabulous on anything - I tried it on my corn on the cob and also on the burger. Even Steve loved it.
Mayo:
1 cup mayonnaise
1/2 cup chipotle en adobo
1 tbsp roasted garlic
juice of 1/2 lime
Burger:
2 tbsp plus 2 tsp corn oil
1/4 cup minced onion (I used red onion)
1/4 cup cooked bacon
1/2 cup guajillo chiles hydrated
1/2 cup chipotle en adobo
2 tsp ground chile de arbol
2 tsp ground New Mexican red chile
2 tsp ground dried porcini mushrooms
2 tsp mexican oregano
2 tsp salt
2 lb ground chuck
1/4 cup cilantro, minced
4 mexican bolillo rolls or crusty french rolls, split and toasted
12 avocado slices (I used some guacamole)
4 large ripe tomato slices
4 red onion slices
For mayo: Combine all ingredients in a small bowl and mix well. Cover and refrigerate until serving.
For burgers: Soak chiles in boiling water until soft. Saute the onion with the bacon until the bacon is crisp and the onion is soft. Add the chiles to the onion mixture, along with the porcini, oregano, and salt. Mix well.
Combine beef, cilantro and chile mixture in a large bowl. Handle the meat as little as possible. Divide the mixture into 4 patties. Make them the size of the buns.
Heat the remaining oil over MED heat. Add the patties and cook until done to preferance (I cooked them over hot charcoal). 5-7 minutes per side until done.
To assemble: Place some of the avocado slices on the bottom half of the bun, topping with the onion and tomato. Then put the burger on top and slather the top bun with the chipotle mayo. Put on top and then attack!
RisaG