Latin Burgers With Caramelized Onion & Jalapeno Relish

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement