Kicked-up All-American Cheeseburger
By
George Levinthal
@ChefGeoLevi
1
Why not take the great taste of an All-American cheeseburger and combine it with the great tastes of southwest flavors which is part of the culture and history of Old Santa Barbara and Old Spanish Days. It's a combination for the ages.
Blue Ribbon Recipe
The combinations of meat and the addition of cumin definitely elevate the flavors in this juicy burger. And the addition of guacamole to the burger is a GREAT idea!
Ingredients
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3/4 lbeach of ground sirloin and ground chuck
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1/2 lbpork longanzia, skinned removed, or chorizo
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1/2 cchopped red onion
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1corn tortilla, finely chopped or pulsed
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1/2 tspkosher or sea salt, divided
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1/2 tspfresh ground pepper, divided
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1/2 tspground cumin
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1 Tbspmedium salsa verde
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1/4 cshredded, extra sharp cheddar cheese
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GUACAMOLE
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4ripe avacados
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2roma tomatoes, seeded and diced
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5green onions, chopped, bottom 4"
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2 tspjalapenos, seeded and chopped
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1/4 tspkosher or sea salt
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1/4 tspfresh ground pepper
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1/4 tspeach, ground cumin and cayenne pepper
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1 tspfresh lime juice
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SANDWICH
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6brioche buns
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6 slicebeefsteak tomatoes
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3 Tbspdijon mustard, divided
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12 sliceextra sharp cheddar cheese
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3 largeanaheim chilies, roasted, cut into 6 pieces
How to Make Kicked-up All-American Cheeseburger
- For the peppers:
Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed. - For the burgers:
Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix.
Separate into 6 patties and let them rest. - For the Guacamole:
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
Add the onions, tomatoes, cilantro, jalapeños, salt, pepper, cayenne pepper, and cumin. Mix well.
Add the lime juice and blend thoroughly.
Cover and set aside. - Grilling:
Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties.
Lower heat to medium-high. Cook for 3 to 4 minutes. Don’t move them until they are ready to turn.
Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary.
Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers. - Assembling the sandwich:
Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns.
Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato.
Place the burger on top.
Divide the sliced chilies between the burgers.
Divide the mustard between the top halves of the buns and cover the burger.
Serve.
