Welcome to Burger Month 2016!! This May you get 31 days of nothing but burgers from food bloggers around the world! Led by the intrepid Kita of Girl Carnivore, we did this last year and had so much fun we are doing it again, only bigger! Follow along on social media using #BurgerMonth and don’t you dare miss a single one because you are going to be blown away. There is some serious skill in this crowd and I am drooling already, LOL.
We also have incredible products for you to WIN all month long! Check out these PRIZES!
- American Lamb Board– (4) ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
- Cabot Cheese– (4) Cabot Cheese Legacy Gift Boxes – 2 each Farmhouse Reserve, White Oak & Alpine Cheddar – 1 each New York Vintage & Seriously Sharp, 1 Wine Bottle Opener
- Casabella– Week 3 – 1 Chop ‘N Prep™ Cutting Board with 4 Cutting Mats
- Certified Angus Beef® brand– (4) CAB prize grilling accessory kits, $50 VISA card, and a George Motz Hamburger America cookbook.
- Char-Broil– (4) Char-Broil Performance 780 Charcoal Grills
- Cowboy Charcoal– (4) Hardwood Lump Charcoal, a variety of wood chips and some of Cowboy’s new BBQ sauces.
- Cuttingboard.com– (4) Olive Wood Carver Boards
- Dreamfarm – Week 2 – Big Vebo
- Grill Masters Club Subscription Grilling Box – (4) curated grill sample boxes
- KitchenIQ– Week 1 – V-etched Container Grater
- Swissmar– Week 4 – Glow 7PC Fondue Set
This is one heck of a line up thanks to the brilliant Kita, who came up with this fun event and rounded up the sponsors. There is no escaping her lasso and who would want to, LOL. Look for the Rafflecopter below the recipe for entry directions. And remember, there is a new contest each week in May with different prize combinations from our sponsors, so be sure to visit often and enter to be in the running to win these incredible prizes!
When Kita announced she was doing another burger month, my mind started spinning with ideas. Last year I made one of my best burgers ever, a celebration of the flavors of the Southwest with my Santa Fe Burger. I am still dreaming about the caramelized Vidalia onions and chiles with bacon topping. 🙂 I decided to go a little further south this year and created a burger that uses Certified Angus Beef® brand ground beef blended with Mexican chorizo. Topped with charred strips of poblano peppers, melted cheese and a chipotle aioli, you will want these all summer long. We have Burger Nirvana folks!
Charring and peeling peppers is really easy and worth the effort because they taste amazing! You need high heat to burn the skin of the peppers before peeling them. You can use a gas stove, barbecue, or your broiler. If you are using a gas stove or other open flame, skewer the peppers on a carving fork to keep your hands away from the fire. Once blackened, let the peppers steam for about 10 minutes and then remove the skins. So much better than the canned or jarred versions!
Chorizo is highly seasoned ground pork that is often used in breakfast burritos, added to melted queso for an appetizer, and as a filling for tacos and tamales. Depending on who is making it, chorizo can be quite spicy. By blending it with ground beef, you get a patty that tastes like a burger but with all the rich flavor of the Mexican seasonings. It also cuts back on the fat content. Just be sure you don’t buy Spanish chorizo, a formed and cured meat that is hard and solid like salami. Mexican chorizo is raw meat that must be cooked.
You can make the aioli and mix the ground beef and chorizo together the night before, giving them time for the flavors to blend and reducing your workload right before dinner. When you form the patties, don’t forget to press your thumb in the center of each one. This helps keep the patties from bulging as they cook.
In addition to my burger entry and Kita’s remarkable Bison Burger with Maple Brussels Sprouts Slaw, take a look at these incredible bloggers who are on deck this week, each with their own masterpiece to share:
Aly of Cooking in Stilettos
Danae of Recipe Runner
Camilla of Culinary Adventures with Camilla
Veronica of My Catholic Kitchen
Angie of Big Bear’s Wife
Victoria of The DIY Foodie
Denise and Lennie of Chez Us
Colleen of Souffle Bombay
Malcom of From Away
Kellie of The Suburban Soapbox
Erin of The Spiffy Cookie
And that is only the first week! I cannot WAIT to see what they are making. I know that each of their burgers are going to be over the top! And in addition to all of our own fun, May also happens to be #NationalBurgerMonth, so keep your eyes open for even more spectacular examples of that good old American standard!
My epic burger creation for #BurgerMonth 2016 was inspired by the awesome and talented Kita Roberts, AKA Girl Carnivore and all of our generous sponsors … Many thanks to Certified Angus Beef® brand, Char-Broil, KitchenIQ, Cabot Cheese, Grill Master Club, American Lamb Board, Cowboy Charcoal and CuttingBoard.com for the kick butt grill prize packages!
Now, enter the Giveaway by following the directions in the Rafflecopter (below the recipe), make a run to the store for any ingredients you don’t have on hand, and make these burgers. Today! Your family will thank you … and good luck in the drawing. I hope you win!
Jane’s Tips and Hints:
Because the chorizo has so much tasty fat in it, you can use a drier ground beef blend (90/10) if you want. Be prepared for flare-ups, but if you use the Char-Broil TRU Infrared grills, especially their Kettleman, the flare-ups are almost non-existent.
If you are making food for a group of people, some who eat gluten-full and others gluten-free, scrub the hot grill thoroughly to remove any residual food particles. Keep the regular hamburger buns off the grill or out of the pan until all the gluten-free burgers have been cooked. You can also lay down a sheet of foil and cook the gluten-free burgers on that as an added measure of protection against cross-contamination. Make sure you use separate utensils to turn the gluten-free burgers and transport them on different plates.
- Chipotle Aioli
- 1/4 cup mayonnaise
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp chipotle powder, or to taste
- 1/2 tsp paprika
- 1/4 tsp kosher or fine sea salt
- Charred Poblano Peppers
- 4 large poblano peppers
- Chorizo Burgers
- 3/4 lb Mexican chorizo (uncooked)
- 3/4 lb Certified Angus Beef® brand ground beef
- 3/4 tsp kosher or fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground chipotle, optional
- Slices of cheddar or Monterey Jack cheese (check out Cabot's website for locations to buy their cheeses)
- Lettuce leaves, tough stem ends removed
- Charred poblano peppers (from above)
- Ripe tomato, cored and sliced
- Red onion, peeled and very thinly sliced into rings
- Cilantro-Chipotle Aioli (from above)
- Brioche buns or gluten-free buns
- Make the Aioli: In a small bowl, whisk together all the aioli ingredients until smooth. Cover and refrigerate until ready to use. Can be made several days in advance.
- Prepare the Poblano Peppers: You can use your broiler, gas stove, or BBQ to char the poblanos. Place them in a dry skillet, baking sheet, or directly on the grill. Cook over medium-high heat until blisters form on the skin and it becomes blackened. Use tongs to turn them, continuing to cook until all sides are charred.
- Remove from the heat, place in a bowl and cover loosely with a kitchen towel for about 15 minutes. Unlike the usual plastic wrap, the towel will absorb some of the steam, giving you drier peppers that are easier to peel!
- Remove the skin from the peppers and cut out the stem and seeds. Cut the peppers lengthwise into 1/2-inch thick strips. Set aside to add to the burgers after cooking.
- Make the Burgers: Place the chorizo and ground beef in a bowl. Add the seasonings. Use your clean, damp hands to mix the seasonings evenly throughout the meat. Divide into 4 equal portions. Roll each portion into a ball and then press into a flat, round disk. Press your thumb into the center of each patty - the depression will allow for expansion without the burgers bulging as much. Place them on a plate or quarter baking sheet, cover and refrigerate for about 20 minutes. Colder patties hold together more easily.
- Cook the Burgers: Build a medium-hot charcoal fire, banking the coals on one side of the grill or preheat a gas grill on High. If using a charcoal grill (with Cowboy Charcoal of course), always use a charcoal chimney to light the coals instead of using lighter fluid. Your food will taste so much better! Once hot, scrape the grates clean and wipe with a light coating of oil to help keep the burgers from sticking.
- If you are using a gas grill, lower the heat to medium on one side and turn the other burners to low. When the grates are hot and the coals have burned down and are covered with ash, place the burgers on the grill. Cook until the meat easily releases from the grates, about 3 minutes. If it resists lifting (sticks to the grates), give it a little longer. Flip and cook the second side; after 2 minutes move the burgers to the cooler side of the grill and top with a slice of cheese to melt. Cook another minute or until done to your liking. When done, transfer the cooked burgers to a clean baking sheet or plate and set them on the counter to rest while you get the plates ready.
- To cook the burgers indoors, preheat a skillet (preferably cast iron) over medium-high heat or preheat the broiler on High. When hot, reduce the burner to medium, add the patties to the pan, cover with a splatter guard and fry for about 3 to 4 minutes per side or until done to your liking. For broiling, cook about 3 minutes per side.
- Assemble and Serve: Split the rolls and spread each half with some of the aioli. Place a lettuce leaf on the bottom halves (this keeps the bun from getting soggy) and add a slice of tomato. Place a cheeseburger on top of each tomato slice. Top with a few strips of poblano peppers and red onion rings. Set the tops on the burgers. Serve immediately.
- Yield: 4 servings
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