Southwest Chili Pepper Burgers Food

GRILLED POBLANO PEPPER SOUTHWEST BURGERS

Steps:

• Roast the poblano peppers by first rubbing them with a little olive oil. Heat the grill to a medium-high heat, then set the whole poblano peppers over an area of indirect heat area (turn off burners if necessary, or rearrange coals so the peppers aren't directly over the heat source) and close the lid so that they can roast for 10-15 minutes. Turn once or twice to make sure all sides are cooking evenly and the peppers begin to blister.
• Move the peppers to the direct heat and grill until the skins are charred, turning to get all sides of the peppers. Transfer to a dish or plate and cover tightly with plastic wrap for 10 minutes until cool enough to handle. Peel the charred skin away from the peppers and slice open to remove the seeds and stem. Cut the poblano peppers into large slices to use for topping your southwest burgers.
• Alternatively, preheat oven broiler to high, then place the poblano peppers on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened, then continuing to sweat the peppers as described above.
• To make the burgers, divide the meat into 6 equal portions, about 6 ounces each or roughly the size of a tennis ball. Gently shape into burgers that are slightly larger than the size of the buns you plan to use, about 3/4-inch thick. Make a depression in the center of each patty with your thumb and generously season both sides of each patty with salt and freshly ground black pepper.
• Heat the grill to medium-high heat, then place the hamburger patties directly over the flames or heat source and grill, covered, for 3-4 minutes on each side for burgers that are medium-rare to medium. If you prefer your burgers to be closer to medium to medium-well done, cook them for 4-5 minutes on each side. During the last few minutes of grilling, top the burgers with the sliced cheese so it can melt and toast the buns.
• Let the burgers sit for 3 to 4 minutes after removing from the grill so that the juices can redistribute before serving.
• Assemble the burgers by laying a piece of lettuce on top of the toasted bottom bun, followed by the burger with melted cheese, slices of poblano pepper, tomato slices, onions, and the toasted top bun that has been generously slathered with chipotle aioli.

SOUTHWEST "CHILI" BURGERS WITH AVOCADO CREMA AND LIME-MARINATED SLAW

Steps:

• To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
• Prepare charcoal grill for medium-hot direct-heat cooking.
• To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
• To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.
• To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
• When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.
• To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.

SANTA FE BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

CHUNKY SOUTHWEST CHILI

Steps:

• In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Z-BEST BURGER BUFFET IN THE SOUTHWEST!

Steps:

• Day before:.
• Prepare Recipe #227901.Tomatillo Salsa.
• Two hours before:.
• Prepare Recipe #51532 Guacamole and Recipe #108234 Garlic Aioli. (if you prefer a chunkier Guacamole, try Recipe #231702).
• Mix together coriander, garlic pwd and cumin and put on a flat plate.
• Coat chicken breasts with spice mixtures. Put on a clean plate, cover with plastic wrap and refrigerate until grill time.
• Fry bacon, place on clean plate,cover with plastic wrap and refrigerate. (**if you can't find pepper bacon where you are, buy regular smoked bacon [not maple bacon] and sprinkle it with freshly ground black pepper).
• One Hour before:.
• Fire up grill.
• Tear up lettuce, slice up tomatoes and onion. Arrange on serving platter. Cover with plastic wrap and put in the refrigetor.
• Place sauces in small serving bowls, cover with plastic wrap and put back in refrigerator.
• 1/2 Hour Before:.
• Fire up the grill.
• Set your banquet table (ie patio table of choice) so your guests can easily self serve with plates, napkins and all the goodies from the fridge.
• Grill chicken breasts on medium-high heat about 5 minutes per side. Internal temperature should be 180°C/350°F.
• After turning the chicken, lightly brush the bread slices with olive oil and place on the grill to lightly toast. (If you can't find onion bread, any dense bread can be used).
• About a minute before removing from grill, top each breast with a slice of Pepper Jack Cheese.
• To build Burger:.
• Place chicken breast on toasted bread.
• Add bacon, onion and chopped green chili's.
• Top with any or all of the three dips (Tomatilla Salsa/ Guacamole/ Garlic Aioli).
• Finish off with slice of tomato and lettuce.
• Disfrutar/ Enjoy!

SOUTHWEST BURGER

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.