Text 22647, 80 rader
Skriven 2007-11-12 17:58:00 av JIM WELLER (1:123/140)
Ärende: Burgers 4
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     Title: Cinco De Mayo Hamburguesas
Categories: American, Sandwiches, Groundmeat, Beef
  Servings: 4

  1 1/2 lb 80% lean ground chuck
      1 ts table salt (or to taste)
    1/2 ts ground black pepper
      4    buns
      8 sl American cheese
           MEXICAN KETCHUP:
      1 c  chopped green onions
    1/4    to 1/2 cup chipotle peppers
           in adobo sauce
      1    fresh jalapeno chile pepper,
           chopped
      2    cloves garlic, minced
      1 TB snipped fresh oregano
    1/2 ts table salt
      1 c  ketchup (preferably Heinz)
    1/4 c  red wine vinegar
      2 TB olive oil

Prepare the grill: Light about 6 pounds charcoal. Preferably
hardwood charcoal ignited in a starter chimney. Let coals burn until
they're completely covered with a thin coating of light-gray ash,
about 30 minutes. Spread coals evenly over grill bottom, place rack
on grill, and heat until medium-hot (hand can be held 5 inches above
grill surface for no more than 3 or 4 seconds). While coals are
firing, break up meat with hands in a medium bowl. Sprinkle salt and
pepper over meat, and mix lightly with hands to distribute
seasonings.

Divide beef into 4 six-ounce portions. Gently toss one portion back
and forth between hands to form loose ball. Lightly flatten into
patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently
press center of patty down until about 1/2-inch thick, creating a
slight depression in each patty; repeat with remaining portions of
meat. Grill patties, uncovered, without pressing down on them, until
well-seared on first side, about 2 1/2 minutes. Flip burgers with a
metal spatula (not tongs or a fork), and continue grilling about 2
minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for
medium. If making cheeseburgers, add 2 cheese slices to each patty
about a minute after flipping. Also about a minute before removing
burgers, place buns on grill, face open, to toast. Place burgers on
bun bottom, divide "Mexican Ketchup" evenly among burgers, and apply
top bun. Mmm. MUY DELICIOSO!

MEXICAN KETCHUP: Place all ingredients except ketchup, vinegar, and
olive oil in the bowl of a food processor, and process until
combined. Add ketchup, vinegar, and olive oil. Process until smooth.

There you have it. Why American cheese on a Mexican-inspired burger?
Can't we all get along? It's the best cheese for burgers, dammit!
Oh, and what's that indentation for in Step 2 of the burger recipe?
I learned this trick from coworkers. The burger usually gets crisper
and thinner at the ends due to fat loss during cooking. Making the
ends thicker, therefore, leads to a more evenly shaped and evenly
cooked patty.

Recipe for a South of the Border inspired burger, as adapted from
the Better Homes & Gardens Grilling Cookbook. [Note: What makes this
Cinc-nifico is the "Mexican Ketchup." Other than that, it's just the
AHT Basic Grilled Burger Recipe. -  The Management]

Adam Kuban

  From: A Hamburger Today At Serious Eats
 
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Cheers

YK Jim


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