Courtesy of chef James Romer of Romer's Restautant.
Directions for: Chorizador Burger
Ingredients
Chorizo Burger3 oz Achiote paste (available at specialty Mexican markets)
2 Tbsp red wine vinegar
1 lb(s) ground beef
1 lb(s) ground pork
1 tsp sea salt
2 Tbsp Ancho chili powder
1 Tbsp sweet paprika
2 cloves garlic, chopped
bunch cilantro, finely chopped
tsp cumin
1 tsp ground black pepper
2 tsp sugar
Diablo Sauce1 cup Dalla Terra vegetable spread (or other roasted red pepper spread)
Juice of 1/2 a lemon
cup canola oil
2 Tbsp Sriracha sauce
Burger Saltscup coarse black pepper
cup coarse sea salt
Mole Mayonnaise4 oz Dona Maria Mole (available at specialty Mexican markets)
1 cup mayonnaise
Assembly4 - 6 burger buns
4 - 6 oz Cheddar cheese, shredded
2 - 3 oz Pepper Jack cheese, shredded
8 - 12 leaves lettuce
8 - 12 vine ripened tomatoes, sliced
2 - 4 oz sweet onion, sliced
1 avocado
2 oz Boursin herb garlic cheese
cilantro, chopped
clarified butter
Directions
Chorizo Burger1. Combine Achiote paste, red wine vinegar, and 6 tablespoons of water in the bowl of a food processor; process until smooth and consistent.
2. In a large bowl, combine the Achiote mixture with ground pork, ground beef, sea salt, Ancho chili powder, paprika, garlic, cilantro, cumin, black pepper, and sugar.
3. Mix thoroughly until chorizo is consistent in colour and texture.
4. Portion mixture into 6-once portions and set aside.
Diablo Sauce1. In the clean bowl of a food processor, combine vegetable spread, lemon juice, canola oil and Sriracha sauce; process for 3 minutes, or until sauce is smooth and consistent.
2. Cover and refrigerate until assembly.
Burger Salts1. Heat a medium pan over medium high heat; add coarse black pepper and stir and cook for 2 to 3 minutes, or until pepper starts to smoke and change colour.
2. Remove pepper from heat and place in a bowl. Add the salt and mix thoroughly.
3. Place salt and pepper in a food processor and pulse 3 times, for 3 seconds each; set aside until assembly.
Mole Mayonnaise1. In the bowl of a food processor combine mole and cup of water; process until smooth.
2. Remove the mole form the blender and stir mixture into the mayonnaise.
3. Cover and refrigerate until assembly.
Assembly1. Preheat a grill or flattop.
2. Cut 6-inch squares of wax paper.
3. Place burgers on the grill and lay the pieces of wax paper over top.
4. Using a burger weight or can, flatten the burger until the press comes in contact with the grill.
5. Season both sides of the patty with a pinch of toasted burger salts and cook for 4 minutes, or until the burger is caramelized and crisp on the first side.
6. Flip the burgers and lay the Cheddar and Pepper Jack cheese over top.
7. Cover the burgers with a metal bowl and steam for 10 seconds, or until the cheese has melted.
8. Remove metal bowl and continue cooking burger until juices run clear.
9. Cut buns in half and brush each half with 1 teaspoon clarified butter.
10. Place buns on the grill to toast and heat throughout.
11. Once the buns are toasted, spread mole mayonnaise on the top and bottom of each bun.
12. To assemble the burger, lay 2 leafs of lettuce on the bottom bun, followed by the sliced tomato, and sweet onions.
13. Place the burger patty on top.
14. Garnish each burger with sliced avocado, Boursin cheese, 1 tablespoon of the reserved Diablo sauce, and a large pinch of cilantro.
15. Add the top bun and serve.
See more: BBQ, Beef, Dinner, Comfort Food