Chorizo Chile Burger With Pickled Onions And Poblano Avocado Spr Recipes

CHORIZO BURGERS

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.

CHORIZO-CHILE BURGER WITH PICKLED ONIONS AND POBLANO-AVOCADO SPR

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.