Happy Monday, folks! Today, I bring you a brand new recipe. Now, I don’t know what nationality or genre this burger recipe falls under. I just sort of bought what looked good at the store and made it up as I went along. They came out really good! You can feel free to substitute turkey for the beef, if you like, or a portabella mushroom for you vegetarians. I used very lean grass-fed beef from Whole Foods (a store which, by the way, makes me feel really nervous. I need a dreadlock wig and some hemp clothes to feel like I fit in over there. As it is, I always think the clerks are laughing at me.)
A few tips on making a successful burger:
1) Season it well. Ground beef is usually not on the same scale as a filet (unless you buy ground wagyu or akaushi beef.) It needs at least a little salt and pepper. Today I added some paprika and dry mustard as well. Other options are garlic powder, onion powder, cayenne pepper, brown sugar, italian seasoning, etc.
2) Don’t over mix the meat. Just mix it up with your hands enough to form the patties and get the seasonings mixed in. Otherwise, the meat can get sort of dense and compacted, which is just gonna make your tummy feel like you ate a bowling ball afterwards.
3) Dent the patty. Because the beef or whatever meat patties tend to puff up as they cook, making a little indentation with your thumb in the middle of each patty helps them to keep a flatter shape as your cook them. It’s also a good idea not to make them too round or thick, as they will just take forever to cook and wind up being a little dry.
I cooked these on a cast iron griddle inside, but feel free to use a grill pan, skillet, or an outdoor grill. You can also leave out the cilantro if you are one of those poor souls who has the soapy cilantro taste problem.
This recipe makes about 4-5 burgers, depending on how big you make the patties.
For the cilantro lime mayo:
1/2 c mayonnaise
2 T minced cilantro
2 cloves garlic, minced
1 lime, juiced
1 tsp salt
Stir ingredients together in a bowl. Set aside.
For the pico de guaco:
1 avocado, diced
1 -2 tomatoes, cored and diced
1/2 habanero chili, minced very finely
1/2 red onion, diced (optional)
2 tsp fresh mint, minced
1/2 lime, juiced
salt, to taste
Mix all ingredients together in a bowl. Set aside.
For the burger:
1 lb beef sirloin
2 tsp salt
1 tsp ground pepper
2 tsp paprika
1 tsp ground mustard
burger buns, your choice
crumbled queso fresco
Preheat oven to 350. Put the buns in the oven, opened, for about 5 minutes or until lightly toasted but not like, rock hard.
Combine the beef and seasonings together in a bowl. With your hands, mix together lightly. Form 4-5 patties, making an indentation on the top of each with your thumb. Heat your cooking surface (grill, griddle, etc.) When it is hot, put the burgers on. Cook them about 4 minutes each side, until they are firmer to the touch and cooked through. Check one if you need to by making a cut to the middle, but not all of them as this will cause them to lose their juices. Build your burgers: toasted buns, cilantro lime mayo on each side, burger patty on the bottom, topped with the avocado salsa and queso fresco.
Chow down and enjoy!!!