After last weeks heat wave and the real Spring weather finally arriving we decided to fire up the parrilla, spend the evening on the terraza and make our own bloody burgers. Alongside was corn on the cob, charred potatoes lightly seasoned with olive oil, salt & pepper and a bottle of Puro’s Syrah-Malbec-Cabernet blend.
We decided to jazz up the burgers with white cheddar (recent purchase from The Pick Market), sauteed portobello mushrooms and a jalapeno sauce that brought some serious heat. The evening was divine.
Mushroom, Jalapeno, Cheddar Burgers ::
- 500g ground beef
- 1 medium onion, small diced
- 3 garlic cloves, minced
- 1 TSP paprika
- .5 TSP cumin
- fat splash of hickory smoked BBQ sauce
- big dash of salt
- lots of fresh cracked pepper
Combine ingredients in bowl and mix well. Form into four large patties and set aside while the fire builds. If you don’t have a parrilla (grill) grab your cast-iron skillet, or any other saute pan that’ll do the job and make sure to heat it well.
When using the parrilla we like to use a mix of carbon and wood. A good trick is to soak the wood in water (an hour, over night, days) which will help produce more smoke. More smoke, more flavor.
Brush the grill clean and give it an oil rub-down and allow to heat well before adding your patties. Once placed on the grill allow to cook half way before flipping. Once flipped add your cheese and continue cooking. Ours needed about 10 minutes total producing a juicy medium rare burger.
Jalapeno Sauce ::
- 4 jalapenos, stems removed
- 1 garlic clove, smashed
- sunflower oil
In a saute pan add the jalapenos and garlic clove with a light drizzle of oil. Place over high heat and cook til charred. Place in blender and gradually add oil til a thick sauce has formed. Season with salt, puree, and set aside. DON’T use olive oil. Store any leftovers in the fridge.
- portobello mushrooms, sliced
- white cheddar, sliced
- butter leaf lettuce, torn
- tomato, sliced
- red onion, sliced
- buns, toasted
- salt & pepper
In a saute pan over medium heat add a splash of oil and the sliced portobellos. Cook til tender and season with salt & pepper.
Wash and dry your vegetables and place on a plate.
Once the burgers are off the grill allow them to rest for 5 minutes before serving them. This resting time allows the meat to relax which will help distribute it’s natural juices instead of them all pouring out within the first bite.
Arrange your table so everyone can dress their burger to their liking. Use caution with the jalapeno sauce, it really brings it. Enjoy!
For tips on cooking meats click here.