Dev­iled Burg­ers are pat­ties with piz­zazz

Salt and pep­per can make a fine burger, but try this recipe for one with zing

The Denver Post - - FEATURES - By Katie Work­man Sarah Crow­der, The Den­ver Post

Some good ground beef, prefer­ably not too lean (when mak­ing burg­ers, fat is our friend), and a gen­er­ous sprin­kling of salt and pep­per is all you need to make a fine burger most days. But on some other days, you might want a burger with a bit more zing, more in­ter­est, more panache.

Some days might call for a dev­iled burger.

Shal­lots, mus­tard, chili sauce, hot sauce — just a lit­tle bit of these in­gre­di­ents turn plain burg­ers into “can I get this recipe?” burg­ers. If you are look­ing for more heat, just in­crease the amount of dry mus­tard and/or chili pow­der.

Note that this recipe calls for an­cho chili pow­der, a ground spice made of 100 per­cent an­cho pep­pers. It’s avail­able in the spice sec­tion of most su­per­mar­kets. This is dif­fer­ent from a gen­eral chili pow­der, some­times called chili blend or chili sea­son­ing, which con­tains a mix of ground chilies, gar­lic, cumin, oregano and maybe ad­di­tional spices. But if that blend is what you have on hand, it will still make a burger with port­fo­lio.

These burg­ers, like all burg­ers, can eas­ily be made into a cheese­burger, us­ing what­ever cheese you like, from ched­dar to Em­men­tal to protvolone to blue cheese to a good old slice of Amer­i­can cheese. The sea­son­ings in the meat take well to a va­ri­ety of cheeses, from pun­gent to mild. It’s a ques­tion of whether you want to keep pump­ing up the fla­vor or just add some melti­ness to the equa­tion.

In­stead of ketchup on top, you might also try a bit of the chili sauce. A slice of sharp onion keeps the fla­vor ratch­et­ing up­wards.

Bring it, you say? Oh, it’s on. Start to fin­ish: 25 min­utes Makes 6 large burg­ers or 8 medium burg­ers In­gre­di­ents

2 pounds ground chuck

(80/20)

2 ta­ble­spoons chili sauce 2 ta­ble­spoons finely minced

shal­lot

2 ta­ble­spoons minced pars­ley 1 ta­ble­spoon jarred horse­rad­ish, squeezed well to re­move ex­cess liq­uid 1 ta­ble­spoon dry mus­tard 2 tea­spoons chili pow­der

K tea­spoon Kosher salt

N tea­spoon freshly ground

pep­per

Sliced or crum­bled cheese, if

de­sired

6 split burger buns

To Serve:

Ketchup, mus­tard, chili sauce Let­tuce

Toma­toes

Onions

Pick­les Di­rec­tions

Form the pat­ties: Place the chili sauce, shal­lot, pars­ley, horse­rad­ish, mus­tard, chili pow­der, salt and pep­per in a bowl and stir to com­bine. Add the meat. Use your hands to lightly but thor­oughly mix the sea­son­ings into the meat. Di­vide the beef into six or eight even por­tions, and use your hands to form even, round pat­ties, about 3/4-inch thick. Use your fingers to press a small in­den­ta­tion into the mid­dle of each patty.

Make the burg­ers: Place the pat­ties on the grill and cook for 3 to 4 min­utes on each side, un­til they are cooked to your lik­ing. Dur­ing the last minute of cook­ing, place the cheese over the burg­ers, if de­sired. Also place the buns on the grill and let them toast lightly, if de­sired. Place a burger on the bot­tom of each bun, and top as de­sired. Place the bun top over the burger and serve.

Nu­tri­tional in­for­ma­tion: 520 calo­ries; 292 calo­ries from fat; 32 g fat (12 g sat­u­rated; 2 g trans fats); 107 mg choles­terol; 668 mg sodium; 24 g car­bo­hy­drate; 1 g fiber; 4 g sugar; 31 g pro­tein.

Dev­iled Burg­ers get their kick from a mix of fresh herbs, spices and hot sauce.

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