Once again, I took inspiration from Rick Bayless and what a hearty, delicious burger it was. While I had only 1 pound of ground beef and 1 pound of chorizo I managed to make 4 burgers using only half of the chorizo, about 5 ounces each, a little bit much for me so I would go back to 4 ounce burgers in the future.
I had some leftover garlic butter thinly spread over the buns and lightly grill, delicious. Recipe is easily halved and keep in mind the chipotles can be very spicy…Enjoy for Cinco de Mayo.
- 2 roasted poblano chilies medium
- 8 ounces Ground chorizo sausage
- 1 tablespoon vegetable oil
- 1 medium onion, sliced 1/4-inch thick
- 2 garlic cloves, finely chopped
- 1 1/2 pounds ground chuck (chuck offers a beefy flavor and richness I like for special occasions when these burgers are appropriate; you can choose a leaner cut if that makes sense for you)
- 1 to 2 canned chipotle chiles en adobo, finely minced, seeded if you wish
- 8 thick slices Monterey Jack Cheese
- 4 hamburger buns, lightly toasted
Rick’s instructions for the burgers…slightly adapted
Roast the poblanos over an open burner flame turning regularly until blistered and blackened all over, about 5 minutes for an open flame, Place in a bowl, cover with a kitchen towel and let cool. I like to use a plastic zip bag to steam the chiliees. When cool enough to handle rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.
Set a large (10-inch) skillet over medium. Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes. Scrape on to a plate lined with paper towels and let cool. Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.
In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture). Divide into 4 portions, lightly pressing them into patties the size of your buns.
Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot), then bank the coals to one side.
Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared beautiful marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare). Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute. Remove from the grill and place on a toasted bun.
Serve immediately serve with your favorite beans, Cowboy beans, and Mexican Street corn.
Link to Rick’s burger recipe: http://www.rickbayless.com/recipe/queo-fundido-burger