Manhattan Latin Burger Recipes

ARTHUR AVENUE BURGER

Steps:

• To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chile flakes and cook for 1 minute. Add the ketchup and oregano and cook for 2 minutes. Remove from the heat and stir in the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temperature before serving.
• To make the fricos, combine the cheese and flour in a bowl. Heat an 8-inch nonstick pan over medium-high heat. Add 3 tablespoons of the cheese mixture and cook until light brown on the bottom. Turn over with a heat-proof silicone spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe out the pan with a paper towel and repeat to make 3 more fricos.
• 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 oil.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Place the burgers on the bun bottoms. Add some of the arugula to each burger, top with the fricos, and then add a dollop of the ketchup. Top with the bun tops and serve immediately.

MANHATTAN LATIN BURGER

Steps:

• Combine all of the sauce ingredients and set aside.
• Combine 1 tablespoon of the jalapenos, cilantro, and onions and grind with a pestle in a Molcajete or run them quickly through a food processor. Add the avocado and other ingredients and mix together.
• On the bottom 1/2 of the potato bun, add sauce and patty. Top with cheese, bacon, and guacamole. May add lettuce, sliced red onion, or tomatoes.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. 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. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

MANHATTAN

Steps:

• Place ice into a shaker, and pour the vermouth and bourbon over the ice. Mix well. Pour drink into a cocktail glass, and garnish with a cherry.

LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
• 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.
• If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat.
• Add the onions and season with salt and pepper.
• Add the jalapeno chiles and the brown sugar.
• Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
• Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
• Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
• NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
• In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
• If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
• Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

LATIN CHORIZO BURGERS

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. 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. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.