Everyone loves a good burger, and this is my twist on the classic. I love adding fresh elements to something that is so decadent and savory, to create a balance. Once you’ve got your burgers all set, grab a glass of Terrazas de los Andes Reserva Malbec.
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
8 ounces Mexican crema or sour cream
Juice and zest of 2 limes
1 bunch of cilantro, chopped with stems
½ teaspoon of salt
1 pound chorizo (beef or pork)
1 pound ground beef
5 pre-sliced burger buns
1 sweet potato, peeled and sliced into
¼ inch thick medallions
½ cup Aarón’s Adobo (recipe below)
½ cup pickled onions (recipe below)
2 cups arugula or farm greens
3 tablespoons olive oil
Juice of one lime
Salt and fresh ground black pepper
¼ cup cumin seeds
¼ cup coriander seeds
¼ cup fennel seeds
¼ cup yellow mustard seeds
2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
½ cup dried whole oregano (preferably Mexican)
2 tablespoons onion powder
2 tablespoons garlic powder
¼ cup Spanish paprika (pimento), preferably sweet or hot
1½ cups red wine vinegar
1 cup water
2 tablespoons sugar
1 tablespoon Kosher salt
6 whole cloves
2 bay leaves
1 teaspoon ground black pepper
1 teaspoon dried oregano (preferably Mexican)
¼ teaspoon dried red pepper flakes
2 large red onions, thinly sliced
Preheat grill or grill pan to medium-high heat.
Make cilantro-lime crema: add sour cream, jalapeno, lime juice and zest, cilantro and salt to a blender or food processor and combine until smooth. Remove from blender jar and set aside.
In a bowl, combine chorizo, ground beef and Aarón’s Adobo and mix well. Season with salt and divide into four to five equal parts and gently shape into patties. Press a shallow thumbprint into the center of each patty.
Cook patties on the grill, approximately three to four minutes per side, or longer based on preference.
Season sweet potatoes with 2 tablespoons olive oil, salt and Aarón’s Adobo and grill for 2 minutes per side. Remove patties and sweet potatoes from grill and set aside.
Lightly toast buns for approximately 30 seconds or until golden brown.
Add arugula, pickled onions, 1 tablespoon olive oil, and juice of one lime to a bowl and season with salt and pepper to taste. Lightly toss until well mixed.
To assemble each burger: spread cilantro-lime crema on the bottom bun, add patty, sweet potato slice (or slices!), top with arugula and onion salad and finish with top bun. Enjoy!
Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.