The Delicioso Latin Burger recipe is a crowd-pleaser. It is 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 & The Cooking Channel along with programs on Galavision and Univision. She has her own line of cookware and seasonings.
Her food truck Latin Burger & Taco along with its very 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
- 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
- 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 six 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. It will help the burgers hold together.
- If you make more than you need, just separate with waxed paper and insert it into a storage freezer bag for future use.
CARAMELIZED ONIONS & JALAPEÑO RELISH
- 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.
RED PEPPER MAYONNAISE
- 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 intensify with an overnight chilling.
- Preheat an outdoor grill or grill pan on the stovetop 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.
- 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.
*Thanks to my friend Ingrid Hoffman for allowing me to reprint the recipe