• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Ingrid Hoffmann’s Latin Burgers with Caramelized Onion and Jalapeño Relish and Red Pepper Mayonnaise

    This burger recipe combines sirloin, chuck and Mexican chorizo to result in the juiciest and most flavorful of burgers. The sweetness of the caramelized onions and the kick of spice of the jalapeños add the perfect balance while the melty cheese adds a hit of salt.

     

    Ingrid Hoffmann is a Colombian-American television personality, author and restaurateur. She is the host of Simply Delicioso and recently published her new cookbook, Latin D’Lite.


    Ingredients
    For the Red Pepper Mayonnaise
    2
    medium jarred roasted red bell peppers, drained
    3/4
    cup
    mayonnaise
    *
    kosher salt and freshly ground black pepper
    For the Burgers
    12
    ounces
    ground sirloin
    12
    ounces
    ground chuck
    8
    ounces
    fresh Mexican chorizo, casings removed and crumbled
    1
    large yellow onion, grated
    1/2
    cup
    dry bread crumbs
    1
    tablespoon
    adobo seasoning
    For the Relish
    2
    tablespoons
    Olive Oil
    2
    large yellow onions, halved and thinly sliced
    1/2
    cup
    bottled jalapeno slices, drained
    1/2
    cup
    packed dark brown sugar
    *
    kosher salt and freshly ground black pepper
    2
    tablespoons
    canola oil
    6
    slices
    Oaxaca or mozzarella cheese
    6
    whole-grain hamburger rolls
    Directions
    To make the red pepper mayonnaise, puree the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate for at least 4 hours or preferably overnight.
    To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs, and adobo seasoning in a large bowl by hand. 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.
    To make the relish, heat the oil in a heavy skillet over medium-low heat. Add the onion and season with salt and pepper. Add the jalapeños and the brown sugar. Cook, stirring occasionally, until the onion and jalapeños are caramelized and tender, about 15 minutes. Transfer to a bowl and let cool.
    To cook the burgers, preheat an outdoor grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time). (Or heat a grill pan over medium-high heat. Add the burgers and cover. Cook, lowering the heat as needed, and flipping the burgers every 5 minutes, until medium well, 15 to 20 minutes.)
    During the last few minutes, top each burger with a cheese slice. Remove from the grill.
    For each burger, spread about 2 tablespoons of the mayonnaise inside a roll. Add a burger and top with a couple of spoonfuls of the relish. Serve hot.

    The base number of servings for this recipe is 6
    OK

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