Southwest Chili Burgers

These yummy Southwest Chili Burgers are put together with avocado crema and lime marinated slaw, try this one for a delicious treat for Memorial Day grilling, or anytime.

Slaw:

1/4 head Napa cabbage, thinly sliced

1/2 sweet onion, thinly sliced

1 bunch fresh cilantro, leaves finely chopped

1 lime, juiced

1/2 tsp. ground cumin

salt & pepper

Chili Rojo:

1 dried ancho chile and 1 dried pasilla chile, seeded,stemmed and soaked in warm water for at least 30 minutes or ground chile powder

1/2 to 1 tsp. fresh jalapeno pepper minced

1/4 cup minced onion

3 cloves garlic, minced

1 chipotle chile in adobo sauce

1 tsp. salt

2 Tbsp. tomato paste

1/4 cup hearty red wine + more if needed

Burgers:

2 lbs. freshly ground beef

6 Tbsp. Chili Rojo

Salt & pepper

Avocado Crema:

2 ripe avocados, peeled and pitted

1/2 cup sour cream

1/2 jalapeno pepper, finely minced, optional

1/4 cup minced red bell pepper

1 lime, zested

1 lime juiced

1 large ripe tomato or 2 Roma tomatoes, diced

salt and pepper

To assemble:

6 1 oz. slices sharp cheddar

6 soft hamburger buns

1/3 cup of remaining Chili Rojo, mixed with 1/2 cup ketchup

To prepare Slaw: Mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors blend.

Prepare charcoal grill for a medium hot direct heat cooking.

To prepare 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 prepare Burgers: Take 6 tablespoons of ground beef and mix with 6 tablespoons Chile Rojo, mix with remaining hamburger. Make 6 equal hand formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture into the center of each patty. Carefully enclose each patty around the chili mixture to form a ball. Carefully flatten each ball into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.

To prepare 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 outside of the patties start 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 1-2 minutes after cooking and meanwhile toast the buns on a cooler side of the grill.

To assemble burgers: Spread each bun bottom with a large 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.

Serve with Garlic Chive Baked Fries, if desired.

Makes 6 servings

 

 

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