Nuevo Latino Burger Recipes

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.

NUEVO LATINO

Steps:

• In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides. The chicken may have to be browned off in smaller batches to brown evenly. Remove chicken from pot and set aside. Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes. Deglaze with beer and add all other ingredients. Return chicken to the pot and bring to a boil. Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart. Remove the chicken at this point and set aside to cool. Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick. Once chicken is cooled, shred chicken and toss with hot mole just before serving.
• For the arroz con pollo rice cakes:
• Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped. In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes. Next, add the basmati rice and continue to stir for about 3 more minutes. Add the chicken broth and the cumin seeds and bring to a boil. Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated. Spread the rice out onto a sheet try and let cool. Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients. Form 8 even sized rice cakes (or patties). In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside.
• For the red pepper sofrito:
• Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped. In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed. Season with salt and pepper and set mixture aside until ready to serve.
• Preheat oven to 450 degrees F.
• Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft. Set aside and allow to cool. Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos. Place into a food processor along with garlic and all other remaining ingredients, except oil. While machine is running, slowly add enough oil to emulsify mixture. The mixture should be nice and smooth. Set aside until ready to serve.
• For the black bean ragu:
• In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown. Next, add all other remaining ingredients and bring to a boil. Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili). Turn heat to low (as low as you can) and still frequently until ready to serve.
• Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu. Put a spoonful of red pepper sofrito on top of each rice cake.
• Next toss the shredded chicken with the mole and place chicken on top of rice cakes. Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips. Serve immediately.