Burgers I've Made [#3]
I hope that you don’t mind me saying this . . . but this particular burger is the miggety-miggety-mac-burger of all burgers – which is to say – it is real real good. It is also the last burger recipe that I have on tap . . . so doff your cap – take a moment to think about all of the other burger recipes – and get ready – because – this is the good.
– hmmmmm – before I go on – I feel like I first need to apologize for using the term “miggety-miggety-mac-burger” – as I feel that it may soil your appreciation for the burger magic that will soon unfold before your very eyes. Also – it has been drawn to my attention that I unwittingly used the phrase “so doff your hats” in the last recipe . . . only to throw “so doff your cap” around in this recipe . . . in my burger excitement – I have become a man of few words.
On to the ingredients.
- Poblano Peppers
- Jalapeno Peppers
- Sweet Onion
- Chipotle Peppers in an Adobo Sauce (ooh the heat!)
- Queso Blanco (it’s the cheese)
Core and de-seed all of your peppers, throw some olive oil on them and then char them on the grill (if you don’t have a grill – use your broiler). Let the peppers cool down. Once cool – cut them into little bits and set aside.
Chop your onion and garlic into little bits and then saute them in some olive oil (until they are nice and caramalized). Put the onions to the side. [A quick aside – garlic is awesome for giving different flavors depending on how you prepare it . . . if you smash it and then chop it – the flavor kind of explodes. If you just chop it up and throw it in – it is more subdued . . . And if you roast it – then it turns into the most buttery good flavor – maybe ever . . . for this recipe – I just chopped it.]
Cut your mushrooms up (not too tiny – they will shrink a bunch when you cook then) and throw them into the same pan that you cooked those onions in – you will need to add a bit more olive oil – and maybe a little butter pat to give the mushrooms some seriously good flavor.
[Now – why not just butter? Why must I also use olive oil here? Well – that is because the olive oil raises the burning temperature of the butter – so you don’t get a smoky mess – and the butter – well – the butter makes the world taste better. Butter makes it better!]
Alright – take a breath – that was a lot of chopping, sauteing, charring, and whatnot . . . but you are really close – so keep on going.
Chop up your Chipotle Peppers.
Mix your onions, garlic, peppers (poblano and jalapeno), and mushrooms together and then slowly start adding your Chipotle Peppers and the Adobo sauce that they came in. I must reiterate – slowly . . . because this stuff is ridiculously hot . . . with that being said – I don’t want to scare you from using it – it has this great smoky taste that adds a lot to the burger mixture – just be careful . . . that is all that I’m saying. Also bear in mind that the hamburger is going to absorb a bunch of the flavor – so if it seems too overwhelmingly scary . . . relax – it will tone down in the burgers.
Mix everything together – you kind of have to eyeball this to taste – don’t forget to add that cheese (it cools down the hot – some) – and then throw a teeny tiny patty into a frying pan – so that you can get an idea as to what you have just made. Adjust the mixture accordingly, patty them puppies up and then throw them on the grill.
Now – go and eat the best burger that you have ever eaten (from my recipes – that is) . . .
y soy arrepentido – pero mi espanol es muy muy mal . . . pero – mi hamburguesa es el campion!
you have much more patience for your food. actual thought goes into it. if i do actually make something, i look in the fridge, and if i have 1/2 of what i think i would need for something, i start making it. no recipes, usually.
and it usually is 1/2 bad.
well – as long as it is 1/2 edible . . . then you will get 1/2 full – right?!
(all measurements are approximate)