Beef Burgers with Red Pepper Mayonnaise

Ingrid Hoffman's Latin Burgers with Caramelized Onion and Jalapeno Relish

  • For the Mayonnaise:
  • 2 medium jarred Roasted Red Bell Peppers (drained)
  • 3/4 cup Mayonnaise
  • Kosher Salt
  • freshly ground Black Pepper

For the Burgers:

  • 3/4 pound Ground Sirloin
  • 3/4 pound Ground Chuck
  • 1/2 pound raw Mexican Chorizo (casings removed and crumbled)
  • 1 large Yellow Onion (grated)
  • 1/2 cup Dried Bread Crumbs
  • 1 tablespoon Delicioso Adobo Seasoning

For the Relish:

  • 2 tablespoons Olive Oil
  • 2 large Yellow Onions (halved and thinly sliced)
  • Kosher Salt
  • freshly ground Black Pepper
  • 1/2 cup bottled Jalapeno Chile Slices (drained)
  • 1/2 2 tablespoons Canola Oil cup 2 tablespoons Canola Oil packed Dark Brown Sugar 2 tablespoons Canola Oil
  • 6 slices Oaxaca or Mozzarella Cheese
  • 6 Whole-Grain Hamburger Rolls
step-by-step directions
step-by-step directions
  • For the Mayonnaise: To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.
  • For the Burgers: To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs, and adobo seasoning in a large bowl by hand. 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.
  • For the Relish: To make the relish, heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalapenos and the brown sugar. Cook, stirring occasionally, until the onion and jalapenos are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool. 
  • To cook the burgers, preheat an outdoor grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time). (Or heat a grill pan over medium-high heat. Add the burgers and cook. Cook, lowering the heat as needed, and flipping the burgers every 5 minutes, until medium well, 15 to 20 minutes.) During the last few minutes, top each burger with a cheese slice. Remove from the grill. 
  • For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with a couple of spoonfuls of the relish. Serve hot. 
Similar categories: Dinner Courses & Meals

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Ingrid Hoffman's Latin Burgers with Caramelized Onion and Jalapeno Relish

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