CHORIZO-CHILE BURG­ERS

Better Homes & Gardens - Best of Summer Recipes - - Whoa! Now That’s A Burger! -

prep 30 min­utes grill 10 min­utes stand 30 min­utes

1 recipe Poblano-avo­cado Spread, or

pur­chased avo­cado spread

1 medium red onion, thinly sliced

Juice of 1 lime ( 2 Tbsp.)

1 Tbsp. white vine­gar

1/2 tsp. ground cumin

Kosher salt and freshly ground black pep­per

6 oz. un­cooked chorizo sausage (see tip,

op­po­site)

11/4 lb. ground beef chuck

6 ham­burger buns

1. Pre­pare Poblano-avo­cado Spread. Cover and re­frig­er­ate. For pick­led onions, in medium saucepan of boil­ing water, heat onion slices 30 sec­onds. Trans­fer to bowl of ice water to cool. Drain. In sec­ond bowl com­bine cooled onions, lime juice, vine­gar, cumin, salt, and pep­per. Toss to coat. Let stand 30 min­utes.

2. In large skil­let over medium- high heat, cook chorizo about 5 min­utes un­til slightly browned and be­com­ing crisp, break­ing up meat with a spat­ula. Re­move from heat. Spread on plate lined with pa­per tow­els to cool.

3. In a bowl com­bine cooled chorizo with ground beef. Shape into six 3/4- inch-thick pat­ties. In­dent cen­ter of each patty. Grill, cov­ered, over medium heat 10 to 12 min­utes un­til done ( 160° F), turn­ing once mid­way through grilling time. Spread Poblano-avo­cado Spread on buns. Layer pat­ties and pick­led onions on buns. Makes 6 burg­ers. poblano-avo­cado spread Char 1 fresh poblano pep­per by hold­ing it with tongs over gas flame, plac­ing on broiler rack, or bak­ing on foil- lined bak­ing sheet at 425° F for 20 to 25 min­utes (un­til skin is blis­tered and brown). Wrap pep­per in foil. Let stand 20 to 30 min­utes un­til cool enough to han­dle. Slip off black­ened skin, twist off stem, and scoop out seeds; dis­card skin, stem, and seeds. Coarsely chop, then trans­fer to small bowl. Halve, pit, and peel 1 avo­cado. Mash half the avo­cado; add to chopped pep­per. Slice re­main­ing avo­cado half and stir into poblano- avo­cado in bowl. Stir in 2 Tbsp. lime juice, 1 Tbsp. chopped cilantro, 1 tsp. may­on­naise, and kosher or sea salt to taste. Makes 6 burg­ers.

per burger 514 cal, 31 g fat ( 11 g sat. fat), 89 mg chol, 759 mg sodium, 28 g carb, 3 g fiber, 4 g sug­ars, 30 g pro.

THE SE­CRET TO A BEAU­TI­FUL PATTY LIES IN HOW YOU MIX AND SHAPE IT. TO AVOID A TOUGH BURGER, DON’T OVER­WORK THE MEAT. AL­WAYS IN­DENT THE CEN­TER OF THE PATTY SO IT HOLDS ITS SHAPE AS IT SIZZLES.

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