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

Latin Burgers Ingrid Hoffman
Beef Burgers with Red Pepper Mayonnaise
skill level
Moderate
time
60-120min
servings
6
cost
$
Contributed by :
Latin Burgers with Caramelized Onion and Jalapeno Relish Recipe: The caramelized onion and jalapeno relish would also add a kick to a simple piece of grilled fish.
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ingredients
  • 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 cup packed Dark Brown Sugar2 tablespoons Canola Oil
  • 6 slices Oaxaca or Mozzarella Cheese
  • 6 Whole-Grain Hamburger Rolls
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 medium jarred Roasted Red Bell Peppers (drained)
    3/4 cup Mayonnaise
    Kosher Salt
    freshly ground Black Pepper
    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.
  • 2
    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 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.
  • 3
    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 cup packed Dark Brown Sugar
    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. 
  • 4
    2 tablespoons Canola Oil
    6 slices Oaxaca or Mozzarella Cheese
    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. 
  • 5
    6 Whole-Grain Hamburger Rolls
    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. 

    Helpful Tips:
    1. Be sure not to salt the raw meat because it will draw out the moisture.
    2. Chilling the cooked burger uses the fat to bind the burger together.
     
 
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