Chorizo Chile Burger With Pickled Onions And Poblano Avocado Spr Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
• Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
• Preheat a large cast-iron skillet over medium heat.
• For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
• Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
• Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
• Serve alongside the Taco Tots.
• Preheat the oven to 425 degrees F.
• Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

Steps:

• Poblano-Avocado Spread.
• Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
• When cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
• Coarsely chop and transfer to small bowl.
• Add half of the avocado and coarsely mash with a fork.
• Slice the remaining half of the avocado and add to the bowl.
• Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
• Refrigerate until time to assemble burgers.
• Pickled Onions.
• In medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.
• In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.
• Chorizo-Chile Burger.
• In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat.
• Spread on plate lined with paper towels to cool.
• Start charcoal fire or preheat gas grill for direct cooking.
• In bowl combined cooled chorizo with ground beef.
• Form into six 3/4-inch thick patties.
• Indent center of each patty.
• Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.
• Spread Poblano -Avocado Spread on buns.
• Layer patties and pickled onions on buns. Makes 6 burgers.

Steps:

• Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
• Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
• Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
• Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
• Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
• Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

Steps:

• In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.

Steps:

• Chorizo, part 1: Fill a small bowl with hot water. Smash garlic cloves, then place into the water for 15 seconds to loosen the skin. Peel garlic, then grate it with a microplane into a mixing bowl. Add epazote, oregano, chili powder, salt, cilantro, and pork.
• Run metal skewers crosswise through the jalapeños to create a grid. Place them directly over the gas flame of a burner to blacken. Using the skewers, rotate jalapeños to char and blacken on all sides, about 5 minutes. (Alternatively, you can broil them, lightly oiled and on a sheet pan, in an oven, about 4 minutes per side.) Remove from heat and set aside to cool, 5 minutes.
• Add lime juice to the meat mixture. Cut the onion into rings, stack them, and slice top to bottom to dice. Mince them further by rocking the knife back and forth over the dice, then add to the pork mixture, along with the beer. When jalapeños are cool, remove some of the black char with your fingers; set one aside for the salsa. Slice the other in half lengthwise, and remove the ribs and seeds. Finely chop it and add to the pork, along with the chipotles and optional adobo. Mix thoroughly. Cover and refrigerate 18-24 hours.
• Salsa: Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3-5 minutes. Put garlic, serrano chili, remaining charred jalapeño (seeded and chopped), cilantro, mint, and salt in a food processor. Remove tomatillos from the water and peel off the husk. Slice, then add to the food processor. Pulse about 30 times, until all ingredients are roughly uniform.
• Slice the avocados in half lengthwise and remove the pits. Run a spoon between the peel and flesh to remove each half in one piece. Place all four halves into the food processor. Pulse 6-8 more times. Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside. (Makes 3 cups; store in the refrigerator up to 48 hours.)
• Chorizo, part 2: Remove pork from refrigerator, and shape into 6 patties. Meanwhile, heat a skillet over medium-high heat. Toast buns in an even layer, cut side down, 2 minutes; set aside. Add 1 tablespoon oil to the skillet and heat until shimmering, 1 minute. Add burgers in an even layer (do not crowd) and season lightly with salt. Cook 5 minutes per side, until there's a brown crust on the outside and the internal temperature hits 150-155 F. Repeat with remaining oil, burgers, and buns.
• Assembly: Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa, and a teaspoon of grated cheese. Serve with remaining salsa on the side. Devour.