Nom Nom: Latinized Burgers For National Cheeseburger Day

• 3/4 pound ground sirloin
• 3/4 pound ground chuck
• 1/2 pound raw chorizo, casings removed and crumbled
• 1 tablespoon adobo seasoning
• 1 large onion, grated
• 1/2 cup dry bread crumbs
• 2 tablespoons olive oil
• 2 large yellow onions, finely sliced
• Kosher salt and freshly ground pepper
• 1/2 cup bottled and sliced jalapeno chiles, drained
• 1/2 cup dark brown sugar
• 2 medium jarred roasted red bell peppers, drained
• 3/4 cup mayonnaise
• 6 slices Oaxaca cheese
• 6 hamburger rolls

Directions

1. In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.

2. Form the burgers into 6 patties without pressing them too much or they can become tough.

3. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.

4. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.

To make the Caramelized Onion and Jalapeno Relish:

1. Heat the olive oil in a heavy skillet over medium-low heat.

2. Add the onions and season with salt and pepper.

3. Add the jalapeno chiles and the brown sugar.

4. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.

To make the Red Pepper Mayonnaise:

1. Drain the roasted red peppers and put them in a blender or food processor.

2. Add the mayonnaise, and season with salt and pepper.

3. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.

To cook the Latin Burgers:

1. Preheat an outdoor grill or grill pan on the stove top over medium-high heat.

2. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.

3. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.

We’re embarrassed to admit we literally just drooled on our keyboard. God, we’re nasty. Moving on…

New Mexican Green Chile Cheeseburger

Ingredients

1/2 pound 85% lean, coarsely ground chuck 

1/8 teaspoon Kosher salt

Freshly ground black pepper to taste

1 hamburger bun 

2 Tablespoons canned diced green chilies 

1-2 thin slices extra sharp cheddar cheese 

1/2 ripe Haas avocado, peeled, seeded and thinly sliced

2 slices thick pepper-bacon, cooked until crisp and patted dry 

Ketchup, mustard and/or mayonnaise to taste

Directions

1. Lightly toast bun and set aside. 

2. Preheat a grill.

3. In a mixing bowl,gently combine the ground beef with salt and pepper and form into a patty. 

4. Grill the burger until it reaches the desired level of doneness —topping with the cheese for the last minute or two of cooking.

5. Spread bottom of the bun with ketchup, mustard and/or mayonnaise. 

6. Top with grilled burger, avocado slices and bacon strips. 

7. Spread the diced green chile on the upper bun as you would spread jam on toast.