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Recipe

辣墨西哥汉堡

Servings:4

This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings. If you like, try it with ground turkey (or even pork, as at Isidori’s restaurant) rather than beef—it still stays moist and delicious. Form the patties at least a day before you cook them.

亚搏手机版官方

  • 1 dried guajillo chile
  • 根据需要
  • 2 Tbs. sweet paprika
  • 1 Tbs. plus 1/4 tsp. ancho chile powder
  • 1-1/2茶匙。蒜粉
  • 1-1/2茶匙。onion powder
  • 1茶匙干牛至
  • 3/4茶匙。地面香菜
  • 3/4茶匙。ground cumin
  • 3/4茶匙。新鲜磨碎的肉豆蔻
  • Freshly ground black pepper
  • 1-1/2 lb. ground beef
  • 1 medium clove garlic, minced
  • Kosher salt
  • 菜籽油或植物油,用于锅
  • 8薄片蒙特雷杰克或胡椒杰克
  • 4 4英寸葡萄牙卷
  • 1/4杯Pico de Gallo
  • Chipotle mayonnaise, for serving
  • 生菜,切成薄片的番茄,莳萝泡菜片和柠檬楔,用于服务

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • 饱和脂肪(G):12
  • 多不饱和脂肪(G):2.5
  • 单不饱和脂肪(G):11
  • Cholesterol (mg): 130
  • Sodium (mg): 1610
  • Carbohydrates (g): 52
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 49

Preparation

  • 粗糙地撕毁辣椒,丢弃种子和茎,然后将碎片放入一个中等大小的碗中。用约1/4杯醋盖住,放置1小时以软化。排干辣椒,丢弃醋。切碎智利。
  • In a small skillet over medium heat, toast the paprika, chile powder, garlic powder, onion powder, oregano, coriander, cumin, nutmeg, and 1-1/2 tsp. black pepper, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool.
  • 在一个大碗中,将肉,瓜吉洛智利,大蒜,烤香料和1-1/2茶匙混合。盐。工作肉和香料
    用手直至合并(不要使肉过度)。形成四个3/4英寸厚的馅饼,bun的直径,转移到密封的容器中,然后冷藏至少24小时,最好最多2天。
  • Mix 1 tsp. salt and 1/4 tsp. black pepper in a small bowl, and use half of it to generously season the tops of the
    馅饼。
  • Heat a large cast-iron skillet over medium-high heat for 2 minutes. Add about 1 Tbs. of oil to the pan.
  • Using a spatula, transfer the patties to the pan, seasoned side down, working in batches if necessary so as not to crowd the pan. Sprinkle the tops of the patties with the remaining salt-pepper mixture. Cook, undisturbed, until the bottoms are browned, about 4 minutes. Flip the burgers and cook until browned on the second side and cooked through, about 2 minutes longer.
  • Put 2 slices of cheese on each burger, add 1 tsp. water to the pan, and cover the pan. Cook until the cheese melts, about 15 seconds, then transfer the burgers to a plate and tent with foil to keep warm.
  • Use a paper towel to wipe out the browned bits from the pan and add more oil, if necessary. Open the buns, place the bottom halves cut side down in the hot pan, and toast until lightly browned, 1 to 2 minutes. Repeat with the bun tops.
  • Transfer each patty to a bottom bun. Top with pico de gallo. Spread chipotle mayo on each top bun. Serve with lettuce, tomato slices, dill pickles, and lime wedges.

Reviews

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Reviews (2 reviews)

  • 惠灵顿1001|06/17/2020

    感谢您分享这个辛辣的汉堡。我的好

    https://saudesempreemdia.com/

  • User avater
    黛安达维斯|05/06/2019

    Thanks for sharing this spicy mexican burger.

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