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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I happen to think burgers are one of the best creations ever. My hubby and I had a conversation recently about what would your last meal be... - his was a steak and mine was a burger!! Honestly, what could be better??? i write alot of burger recipes and this one is my favorite (today anyways!!). Enjoy with a cold glass of beer! Ingredients:
1/2 lb smoky thick cut bacon |
1 onion, julienned |
2 jalapenos, small dice |
2 poblano chiles, small dice |
1/2 cup white wine vinegar |
2 tablespoons sugar |
2 tablespoons cumin |
1/4 teaspoon cinnamon |
1 tablespoon mexican oregano |
3 tablespoons tabasco jalapeno sauce |
1 lime, juice and zest |
12 dried ancho chiles, stemmed and seeded |
1 onion, diced |
5 garlic cloves, chopped |
4 cups water |
1/4 cup packed brown sugar |
2 tablespoons ground cumin |
2 teaspoons ground allspice |
2 cups tomato paste |
2 cups flour, divided |
1 tablespoon chili powder |
1 tablespoon cumin |
1 tablespoon paprika |
1 teaspoon cayenne |
1 teaspoon brown sugar |
1/2 cup buttermilk |
1/2 cup beer |
4 tablespoons tabasco jalapeno sauce |
1 egg, slightly beaten |
canola oil (for frying) |
1 onion, sliced into strips |
2 lbs ground beef |
4 tablespoons lea & perrins worcestershire sauce |
2 tablespoons steak seasoning, recommended montreal |
grated onion |
cheddar cheese |
heirloom tomato, slices |
Directions:
1. Heat grill to medium high. When grill is ready, brush grill rack with oil.
2. For the green chile relish. heat a grill or grill pan. drizzle olive oil over the onion slices, jalapeno and poblano. Season with salt and pepper. Grill until softened and beginning to caramelize – about 10 minutes. Meanwhile, heat a cast iron or large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until browned and crisp. Remove to paper towel lined plate. Remove all but 1 tablespoon bacon fat; add onions and jalapeno and poblano and add remaining ingredients, including bacon. Simmer for 10 minutes or until thickened. Remove from heat and set aside in bowl until ready for use.
3. For the ancho ketchup – Heat a large fireproof sauce pan. Place the ancho chiles, onion, and garlic in the saucepan and cover with the water. Bring to a boil over high heat, reduce heat and simmer for about 15 minutes, or until the chiles have absorbed some liquid and have become soft. Remove the chiles, onion, and garlic with a slotted spoon and transfer them to a food processor. Add the brown sugar, cumin, allspice, tomato paste and 1 cup of the liquid the peppers were cooked inches Puree, adding more pepper liquid if necessary until you reach the desired thickness. Set aside until.
4. For the sassy onion rings- Combine all ingredients in bowl except the oil, and onion. Mix well. Heat oil to 350. dip the onion pieces in batter and fry until golden brown- about 2 minutes. Remove with slotted spoon and season with salt. Set aside until ready to use.
5. For the patties, combine all ingredients in bowl. Mix with hands until combined. Form into 6 patties.
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