Ingredients
-
3/4 lb ground sirloin
-
3/4 lb ground chuck
-
1/2 lb raw chorizo sausage, casings removed and crumbled
-
1 tablespoon adobo seasoning
-
1 large onion, grated
-
1/2 cup dry breadcrumbs
-
2 tablespoons olive oil
-
kosher salt
-
1/2 cup bottled jalapeno chile, sliced and drained
-
1/2 cup dark brown sugar
-
3/4 cup mayonnaise
-
6 slices oaxaca cheese or 6 slices mozzarella cheese
-
6 hamburger buns
-
fresh ground pepper
-
2 large yellow onions, finely sliced
-
2 medium jarred roasted red peppers, drained
Instructions
- To make the Latin Burgers:
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
- Form the burgers into 6 patties without pressing them too much or they can become tough.
- Line a baking pan with waxed 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 waxed paper and insert into a storage freezer bag for future use.
- 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 2 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. Place 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 rolls.
- Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.