Chimay Chile Burgers Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4: Anaheim or New Mexico chiles, roasted
3 1/2 lbs: Ground beef,
Salt and pepper to taste,
2 tsp: Pure chile powder,
2 tbsp: Olive oil,
2 cup: Shredded jalapeo-flavored Monterey Jack cheese,
CHIPOTLE MAYONNAISE
2: Chipotle chiles canned in adobo sauce,
1: Egg yolk,
1 tbsp: Sherry vinegar,
1 tbsp: Prepared mustard,
Juice of 1/2 lemon to 1 1/2 tbs,
Salt,
1 cup: Vegetable oil,
GARNISH
Tomato,
Red onion,
Avocado,
Directions:
Prepare the chipotle mayonnaise and set aside. Peel the roasted
chiles, then split them down the center and remove the seeds.
Divide the ground beef into 16 portions and make patties. Season each
patty with salt, pepper and chile powder, and brush with olive oil.
Using two patties for each burger, place half a peeled green chile
and cup shredded cheese between the patties and press them firmly to
seal in the "filling" completely.
Grill the burgers to desired degree. Serve in hamburger buns with
chipotle mayonnaise garnished with slices of tomato, red onion and
avocado.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 164
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
chiles, then split them down the center and remove the seeds.
Divide the ground beef into 16 portions and make patties. Season each
patty with salt, pepper and chile powder, and brush with olive oil.
Using two patties for each burger, place half a peeled green chile
and cup shredded cheese between the patties and press them firmly to
seal in the "filling" completely.
Grill the burgers to desired degree. Serve in hamburger buns with
chipotle mayonnaise garnished with slices of tomato, red onion and
avocado.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 164
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp