Latin Sliders with Caramelized Onion

BATD ON Jul 03, 2009 AT 6:43 pm

Latin Sliders with Caramelized Onion

Latin Sliders with Caramelized Onion

Serves 6

¾ pound ground sirloin
¾ pound ground chuck
½ pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
½ cup grated onion, (about 1 large onion)
½ cup dry breadcrumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground black pepper
½ cup bottled and sliced pickled jalapeno chiles, drained
½ cup dark brown sugar
¾ cup mayonnaise
2 medium jarred roasted red bell peppers, drained
6 slices Oaxaca cheese or mozzarella
6 Kaiser rolls or any hamburger rolls, toasted

To make the Latin Burgers: In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the Delicioso adobo, the grated onion and the breadcrumbs. Form the burgers into 12 small patties without pressing them too much or they can become tough. Line a baking pan with wax 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 wax paper and insert into a storage freezer bag for future use.

Check out Ingrid Hoffmann's recipes

Check out Ingrid Hoffmann's recipes

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 two 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. P ut 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 buns. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

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