Fritter Burger
- Level: Advanced
- Total: 3 hr 10 min (includes cooling time)
- Active: 1 hr 30 min
- Yield: 6 servings
- Level: Advanced
- Total: 3 hr 10 min (includes cooling time)
- Active: 1 hr 30 min
- Yield: 6 servings
Ingredients
Fritters:
Blueberry Habanero Compote:
Bacon Fat Guacamole:
Cumin Ranch:
Patties:
Directions
- For the fritters: Bake the corn muffins per the package instructions.
- In the largest rondo or Dutch oven, sweat the onions, garlic, carrot, jalapeño and herbs in the butter until translucent. Add salt and pepper. Add the poblanos and corn and cook, stirring, 1 to 2 minutes. Add the cornbread and brioche cubes and stir until evenly combined with the veggies. Add the chicken stock and sugar and remove from the heat, stirring. (If the mixture is too dry, it needs more chicken stock if too wet, you need more brioche.) Cool to room temperature, then shape into 3-ounce patties.
- For the blueberry habanero compote: Sauté the habaneros in a large pot with the butter until translucent. Add the blueberries, sugar, cornstarch, lime juice and salt and bring to a boil. Cool the mixture and blend into a purée.
- For the bacon fat guacamole: Place the avocados, bacon fat, lime juice, serrano and onion in a mixing bowl. Using two butter knives, cut together to combine. Make sure the guacamole is still chunky.
- For the cumin ranch: Preheat the oven to 450 degrees F.
- Toss the jalapeños in olive oil, then roast until the skins are blistered and peppers are soft. Refrigerate to cool for 20 minutes. Using a hand blender, blend the jalapeños with the cream, mayonnaise, half-and-half, cumin, lime juice and cilantro until fully combined. Add salt and pepper to taste. (Be careful to not overblend and make whipped cream.)
- For the patties: Blister the skins of the poblanos using an open flame. Cool, then cut in half vertically and remove seeds and skin.
- Form the meat into 12 thin 2-ounce patties.
- Heat a grill until sizzling hot, as well as a deep-fryer or Dutch oven to 350 degrees F.
- Place the patties, buns and roasted chiles on the hot grill. Sprinkle the patties with salt and pepper. Meanwhile, fry the fritters until dark golden brown. Remove and set aside.
- To assemble the burgers: Start with the toasted brioche bun, then add the lettuce, 2 patties, a green chile half, 1 tablespoon cumin ranch, 2 tablespoons bacon fat guacamole, 1 tablespoon blueberry habanero compote and finally garnish with cilantro. Now eat all 6 burgers because you just worked your butt off!
