Latin Burgers With Caramelized Onion & Jalapeno Relish
photo by Shelby Jo
- Ready In:
- 1hr 10mins
- 3⁄4 lb ground sirloin
- 3⁄4 lb ground chuck
- 1⁄2 lb raw chorizo sausage, casings removed and crumbled
- 1 tablespoon adobo seasoning
- 1 large onion, grated
- 1⁄2 cup dry breadcrumbs
- 2 tablespoons olive oil
- 2 large yellow onions, finely sliced
- kosher salt
- fresh ground pepper
- 1⁄2 cup bottled jalapeno chile, sliced and drained
- 1⁄2 cup dark brown sugar
- 2 medium jarred roasted red peppers, drained
- 3⁄4 cup mayonnaise
- 6 slices oaxaca cheese or 6 slices mozzarella cheese
- 6 hamburger buns
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.
Questions & Replies
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These burgers were fantastic! I made them exactly as posted. I had a problem with the burgers crumbling apart while they were on the grill though :( The flavors were great though...I was nervous about the brown sugar with the onions and jalapenos, but it worked. Delicious burgers!! Thanks for posting. Made for "Please Review My Recipe" Tag.
Wonderful burger recipe! I grilled the burgers on tin foil for most of the cooking time and then finished on the grill. I was worried about them falling apart but they were fine. I absolutely loved the carmelized onion & jalapeno relish! I used a grilled jalapeno that I chopped up and with the onions and sugar the pepper mellowed out to a pleasant heat. Served on fresh Portugese Rolls.
Wow. Just Wow. The boys rate this burger as one of the two most perfect burgers they have ever had. Made according to the recipe, with all the relish and mayo, this is a SPICY burger - but it is so in balance, with such a perfect combination of flavors, that you just grab a tall glass of milk and deal with the spiciness! :) DS2 was given just a small patty covered in cheese and it got devoured. DD6, who is wimpy on the spicy stuff, turned down the mayo, was not offered the relish, and LOVED the burger! Me and the boys, we just fell in love with the spicy sweet smoky goodness that is this burger. The only changes I made were to use panko breadcumbs, and I wasn't sure adobo seasoning you meant (there are three at my store), so I went with the "con comino", with cumin. I served this with zucchini fries, which were excellent dipped in the leftover mayo. THANK YOU SO MUCH FOR POSTING THIS! I found it for ZWT4, but I will definitely be making this again!
What a fantastic burger. I couldn't get actual adobo seasoning today, so I went with a chili powder blend that has some cocoa in it. I also couldn't get chorizo, but even without it, this is still heavenly. I love the red pepper mayo, and luckily, still have some left. I think it will be good on almost anything. Thanks for sharing.