One decent burger recipe if you are looking for a bit of kick is to mix 3 parts ground chuck to one part cooked chorizo. Form patties, grill and top with jack cheese and grilled green chiles. Anaheim chiles will work if you don't have the authentic New Mexico Hatch chiles available.

Eat that shirt and it's straight up

For your Southwest recipe cut back on the Chorizo. There is a place that does them in Tahoe that does them 66%/33% and that is plenty of chorizo more would overwhelm the beef and stuff. They also put mild green chilies, peper jack, onion and avacado.

Brad

whats with all the sauce on your burgers? are you overcooking them?


take homer's BBQ methods to your burgers. Smoke them over indirect heat for 1-2 hours....NO sauce needed!

Ok, maybe nothing to do with the thread, but I tried a new burger recipe this week.

1lb beef 90% lean
4 oz DUCK FAT
2 oz finly chopped bacon
2 oz Sweet baby Rays Chipoltle BBQ
1 carmalized shallot

Top with more bacon and blue cheese

I've been distracted with a bunch of work related stuff lately, new job, etc.

So the throwdown was a good time. I came out victorious with the German influenced burger. I couldn't use alcohol so I had to pull out all the beer. Then I realized I had some DME sitting around so ended up cooking up some wort and did a nice kettle caramelization on it. Added that to reduce down with caramelized onions, apples, and slab bacon. I did the blend of 70:30 ground beef to bratwurst. Seasoned with fresh rosemary and thyme, S&P, minced garlic and DME, and egg. Finished with smoked gouda, a spicy-sweet German mustard which I seasoned with toasted caraway seeds, cinnamon, allspice, and nutmeg. Finished it with toasted rye.

The competition:

Italian seasoned ground beef served with fried prosciutto, aged provolone, and broccoli rabe pesto served on two pieces of Italian baguette grilled with olive oil, garlic, and red pepper flakes.

Love the ideas, most sound wonderful!

I took 24oz of my Imperial American ESB (yeah, figure that one out), a weak punch of gran sugar, a little minced anaheim & poblano, and a dose of roasted garlic rice vinegar & strained/reduced it to roughly 10%. That mix, plus an 'oh yeah' of soy sauce & did a fridge marinade for 36 hours on 1# of lean g.beef... freaking excellent burgers. Topped with roasted red pepper slices, provo and a little 'Ozwald's Route 66 Steak Seasoning'. Yellow mustard only, thank you.

sounds killer! I'm going to have to try this. What is that beer like? .Or I dont know, maybe put up the recipe lol.Or I dont know, maybe put up the recipe! Any similar commercial examples?

Beaver meat is the best.