Ingredients
| 2 pounds ground chuck
½ pound raw chorizo, removed from casing 1 tablespoon adobo seasoning ½ tablespoon garlic powder 1 small onion, grated ½ cup dry bread crumbs 2 tablespoons butter |
2 large onions, med slices
½ cup diced jalapeno peppers, drained ½ cup brown sugar 2 medium jarred roasted red bell peppers, drained ¾ cup miracle whip 6 slices mozzarella 6 hamburger buns |
Procedure
Red Pepper Sauce: Add the miracle whip and drained roasted red peppers in a food processor. Puree the miracle whip and roasted red peppers until well combined and the mixture is smooth. Chill immediately.
To make the burgers: In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, garlic powder, the grated onion and the bread crumbs. Form the burgers into 6 patties (this can be patted the night before and stored in the refrigerator in a zip lock bag) and refrigerate for at least an hour.
Sweet heat garnish: In a skillet heat the butter over medium-low heat. Add the onions and jalapeno peppers. Sauté for 10 minutes or until the onion and the peppers are caramelized and soft. Add the brown sugar. Stir covering onions and peppers with brown sugar.
To cook the Burgers: Prepare an outdoor grill or skillet on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked well done due to the pork chorizo (10 minutes on each side). Just before the burgers are done top with the mozzarella cheese and let melt before removing from grill.
To serve: Spread enough red pepper sauce to cover both sides of the buns. Lay a burger on the bottom bun, and top the burger with onions and peppers than the top bun.
Servings: 6
Preparation time: 30 minutes
To contact Chef Ragan, call Ladyfingers Catering at (901) 864-0746. You can also find her online at theragancompany.com.