The Delicioso Latin Burger recipe is a crowd-pleaser and one of Ingrid Hoffman‘s best-known recipes from her book Simply Delicioso.
If you’re not familiar with Ingrid Hoffman, she came to fame on the Food Network and The Cooking Channel, along with programs on Galavision and Univision. She has her own line of cookware and seasonings.
Her food truck, Latin Burger and Taco, with its Miami-style recipes, helped launch the street food scene in South Florida in late 2010.
The Delicioso Latin Burger would go on to compete in the 2011 SoBe Wine & Food Festival Burger Bash, so you can imagine how delicioso, I mean delicious it is!
Ingrid Hoffman’s Delicioso Latin Burger Recipe
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 soft squishy hamburger rolls
Directions
- In a large bowl, combine the ground beef, chorizo, adobo seasoning, grated onion, and bread crumbs. Mix thoroughly by hand.
- Gently shape the mixture into six patties, being careful not to press them too firmly to prevent them from becoming tough.
- Line a baking pan with waxed paper and arrange the patties in a single layer.
- Cover the pan and refrigerate the patties for at least 30 minutes to help them hold together.
- If you have extra patties, separate them with waxed paper and place them in a freezer bag for future use.
Caramelized Onions and Jalapeño Relish
- Heat olive oil in a heavy skillet over medium-low heat.
- Add onions, then season with salt and pepper.
- Stir in jalapeno chiles and brown sugar.
- Sauté for 15 minutes, or until the onions and chiles are caramelized and soft.
- Set aside.
Red Pepper Mayonnaise
- Drain the roasted red peppers and place them in a blender or food processor.
- Add the mayonnaise to the peppers, then season with salt and pepper.
- Blend until the mixture is smooth and well combined.
NOTE: This may be done up to 2 days ahead of time, and in fact, the flavor will intensify with an overnight chilling.
To Cook
- Preheat an outdoor grill or a grill pan on the stovetop to medium-high heat.
- Place the burgers on the hot grill or pan and cook until they reach your desired level of doneness.
- Since the recipe contains raw chorizo, it’s recommended that the burgers be cooked to at least medium well, which takes approximately 10 minutes per side.
- During the last 5 minutes of cooking, place cheese slices on top of the burgers to allow them to melt.
- If your grill has a lid, cover it briefly to help the cheese melt quickly and evenly.
To Serve
- Spread approximately 1 tablespoon of red pepper mayonnaise on the cut sides of each roll.
- Place a burger patty on the bottom half of each roll, then add a couple of spoonfuls of the caramelized onion and jalapeno relish on top.
*Thanks to my Ingrid Hoffman for allowing me to reprint the recipe