I started to think...and think....and think. Ok, after my brain exploded from thinking too hard, I figured something out. What do I like? I LOVE HAMBURGERS! Great! Now, put this with the style of cooking I am leaning towards. As anyone that has had my cooking lately, I love peppers. Any kind of peppers will do, after all, my culinary POV is basically Southwest/French Fusion. (oooooh...I am now hip since I used the word fusion!!!)
I have now created my ultimate "Signature Dish!" I call it the "The Ordinary Southwest Blue Cheese Burger." Do you think I am going to share my signature recipe with you all? Of course, why not!! And please try to cook this and let me know how it turns out!
Hamburger Prep
1/4 lb ground beef (sirloin is better)
1t (teaspoon) smoked paprika
1t ancho powder
4 cloves garlic - minced
Relish Prep
1 Roasted Jalapeno (to roast, place in a pan in the oven)
1 Roasted Red Bell
1/2 cup pineapple minced (use canned pineapples)
1/8 cup cilantro minced
1/4t horse raddish
1/2 cup crumbled blue cheese
Mayo Prep
1/2 cup mayo
2 cloves garlic minced
1/2t adobo sauce (chipotle powder can be used as a substitute)
I know there are a lot of ingredients in this, but it is not that bad. These are made in stages.
TO MAKE RELISH
- After roasting peppers (black in color) place in ziplock bag in the frig for 25 minutes to "sweat"
- Combine other ingredients in bowl and toss to coat
- De-skin and de-seed peppers and rough cut and place in bowl
- Set aside
- Combine ingredients in bowl. Stir to combine.
- Set aside
- Combine ingredients in lard bowl and mix (with hands) until the beef forms a tight ball. Flatten to desired size.
- Grill to desired temperature (about 15 minutes). Finish in oven if getting too crusty.
- Butter buns and place on grill until crispy.
- Assemble burger (open faced) with relish on top.
- Serve with fries or chips with the mayo to dip (if desired)
As always...Happy Cooking!
TOC
