Food Network: Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise

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Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise
Recipe courtesy Ingrid Hoffman, 2007

Ingredients
3/4 pound ground sirloin
3/4 pound ground chuck
1/2 pound raw chorizo, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 cup bottled and sliced jalapeno chiles, drained
1/2 cup dark brown sugar

2 medium jarred roasted red bell peppers, drained
3/4 cup mayonnaise
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls

To make the Latin Burgers:

Directions
In a large bowl, mix thoroughly by hand the ground
beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
Form the burgers into 6 patties without pressing them too much or they can become
tough. Line a baking pan with waxed paper and put the burgers side-by-side in a
single layer. Cover and refrigerate for at least 30 minutes. This will help the
burgers hold together. If you make more than you need just separate with waxed

paper and insert into a storage freezer bag for future use.

Ingredients
To make the Caramelized Onion and Jalapeno
Relish:

Directions
Heat the olive oil in a heavy skillet over medium-low
heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and
the brown sugar. Saute for 15 minutes or until the onion and the chiles are
caramelized and soft. Set aside.

Ingredients
To make the Red Pepper Mayonnaise:

Directions
Drain the roasted red peppers and put them in a
blender or food processor. Add the mayonnaise, and season with salt and pepper.
Puree the mayonnaise and roasted red peppers until well combined and the mixture
is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the
flavor will be more complete with an overnight chilling.

Ingredients
To cook the Latin Burgers:

Directions
Preheat an outdoor grill or grill pan on the stove top
over medium-high heat. Place the burgers on the hot grill or pan until cooked to

desired doneness. Due to the raw chorizo in the recipe, at least medium-well is
recommended, approximately 10 minutes on each side. In the last 5 minutes of
cooking, top the burgers with the slices of cheese so it can melt. If your grill
has a lid, putting it on briefly will help the cheese melt quickly and evenly.

To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of
the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls
of the caramelized onion and jalapeno relish.