Marcela's Spicy Oregano Burgers
- Level: Easy
- Yield: 6 servings
- Total: 30 min
- Active: 30 min
Ingredients
1 1/3 pounds ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 shallot, finely diced
2 cloves garlic, finely minced
1 large egg, beaten
1/4 cup panko breadcrumbs
1 teaspoon Worcestershire sauce
1 teaspoon dried crumbled Mexican oregano
Chipotle Aioli, recipe follows
Six 6-inch soft sub rolls, split
Shredded iceberg lettuce, for topping
1 avocado, peeled, pitted and sliced
Pickled jalapenos, for topping
Chipotle Aioli:
1 clove garlic
1 canned chipotle chile in adobo sauce, drained
1 cup mayonnaise
Squeeze of fresh lime juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Mini Meatball-Stuffed Pitas:
Nonstick cooking spray
1 cup Marcela's Spicy Oregano Burgers mixture, recipe above
4 mini (3-inch) pita pockets
Iceberg lettuce, shredded
8 very thin cucumbers, sliced into half-moons
1/4 cup diced tomatoes
2 tablespoons sour cream
Directions
- Put the beef into a medium mixing bowl and generously season with salt and pepper. Heat the oil in a small skillet over medium heat; add the shallot and garlic and cook, stirring, until translucent, about 4 minutes. Remove from the heat and cool.
- Meanwhile, mix together the egg, panko, Worcestershire and oregano in a medium bowl, and stir until combined. Add the breadcrumb mixture to the beef, along with the cooled shallots and garlic, and mix until the ingredients are well combined. Using a 1/2-cup measure, divide the mixture into 6 equal portions and form them into long ovals, about 1/2-inch thick. (If using the mixture to make Mini Meatball-Stuffed Pitas, recipe below, reserve 1 cup of the seasoned meat and make only 4 burgers.)
- Preheat the broiler and position a rack 8 to 10 inches below it. Heat a heavy grill pan or griddle over medium-high heat. Cook the burgers, turning once, until cooked through, about 5 minutes per side.
- Meanwhile, spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges.
- To assemble the burgers, place a burger on each roll and top with lettuce, avocado, jalapeno and more aioli, if desired. Serve immediately.
Chipotle Aioli:
- Put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week.
Mini Meatball-Stuffed Pitas:
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Roll the meat mixture into16 mini meatballs, about 1 inch in diameter and place them on the baking sheet. Bake until completely cooked through, about 12 minutes. Cool briefly.
- To assemble, cut the top third off of each pita. Divide the meatballs among the pitas, top with lettuce, cucumbers and tomatoes and drizzle with the sour cream. Yield: 4 pitas