BEST BURGER WINNERS
The five juicy winners of the L.A. Times Battle of the Burgers are loaded up and ready for you to try, just in time for Fourth of July adventures in grilling.
hours relish Total time: and marinating 2 2 hours, hours plus chilling time at for least time the 24 for the Servings: Note: burgers. From 8 Richard Amiel of Cathedral and available habanero at City. select cheese Jalapeño gourmet are bacon markets, Burgers as well as online. 2 1 pounds small onion, ground finely beef chopped chuck
1⁄ 2 4 cup tablespoons chopped Worcestershire cilantro
sauce 1 tablespoon jalapeño pepper seeded, chopped 1 teaspoon salt 1 teaspoon pepper ground black 1⁄ 4 teaspoon cayenne pepper
In beef a large chuck bowl, with gently the chopped combine onion, the cilantro, jalapeño, Worcestershire salt, ground pepper sauce, and cayenne into 8 (half-inch pepper. to Form three-fourthsinch-thick) the mixture on a baking patties. sheet. Cover Place and the refrigerate patties at least 2 hours, up to 1 day.
Habanero relish 8 habanero peppers, finely
chopped 8 cloves garlic, minced 4 tomatoes, chopped 2 tablespoons chopped
cilantro 1 tablespoon white vinegar
Salt
In the bowl of a food processor, combine the habanero peppers, garlic, tomatoes, cilantro and vinegar. Process to a smooth paste. Taste and season as desired. This makes a generous 11⁄ 2 cups relish. Cover and refrigerate for 24 hours to give the flavors time to marry.
Chipotle mayonnaise 1 cup mayonnaise 2 chipotle peppers (canned in
adobo sauce), chopped 1 tablespoon adobo sauce Juice of 1⁄ 2 lime Salt and pepper
In a food processor, pulse together the mayonnaise, chipotle peppers, adobo sauce and lime juice. Season to taste with salt and pepper, then cover and refrigerate until ready to use. This makes about 1 cup chipotle mayonnaise, which will keep, covered and refrigerated, up to 1week.
Caramelized onions 3 tablespoons butter 2 tablespoons olive oil
2 1⁄ 2 pounds onions, thinly sliced 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon pepper 2 teaspoons sugar
In a large skillet, preferably cast iron, melt the butter and olive oil over medium-high heat, then stir in the onions. Stir in the salt and pepper and continue to cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook, stirring and scraping the browned bits from the bottom of the pan, until the
‘Fried serrano chiles, caramelized onions, habanero jack cheese, jalapeño bacon … habanero relish and chipotle mayo. ... The devil made me do it!’
— RICHARD AMIEL, Cathedral City
onions are golden-brown, 20 to 30 minutes.
The H-Bomb burger 16 slices jalapeño bacon 1⁄ 4 cup oil 16 serrano chiles 8 hamburger buns or jalapeño-cheese hamburger buns, split horizontally Chipotle mayonnaise 8 leaf lettuce leaves 8 large slices tomato Burgers Habanero relish 8 slices habanero jack cheese
1. Working in batches, fry the jalapeño bacon slices in a large skillet over medium-high heat until browned and crisp. Transfer the bacon to paper towels to drain.
2. In another skillet, add the oil and fry the serrano chiles until softened and browned. Be careful, because the oil will splatter as the chiles fry. Remove the chiles and drain. Peel and seed if desired, and slice the chiles into strips.
3. Prepare the barbecue or grill and heat over medium-high heat. Spray the grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Spread each bun bottom with some chipotle mayonnaise and top each with a lettuce leaf and sliced tomato.
4. Place the burgers on the grill and cook for 5 minutes. Flip the burgers and continue to cook to desired doneness, about 5 minutes longer for medium. Shortly before the burgers are done, top each burger with caramelized onion, the fried and sliced serrano chiles and a spoonful of habanero relish. Place a slice of habanero jack cheese on each burger and top with 2 slices jalapeño bacon. Continue cooking just until the cheese melts.
5. Place the burger patties on the bun bottoms, spread each bun top with a little more chipotle mayo and place over the burger. Serve immediately.
Each serving: 841 calories; 41 grams protein; 47 grams carbohydrates; 6 grams fiber; 54 grams fat; 15 grams saturated fat; 111mg cholesterol; 14 grams sugar; 1,908 mg sodium.