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Recipes // Side Dishes // The Bamba Burger

The Bamba Burger

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By Chef Victor Albisu

Serves 4
Active Time = 30-35 minutes

Ingredients:

  • 24 ounces fresh ground beef, divided into eight- three ounce patties
  • 8 slices Oaxaca cheese
  • 2 tablespoons olive oil
  • 1 cup shredded lettuce
  • 1 large tomato, sliced
  • 1 cup pickled red onions
  • 0.5 cup pickled red chiles
  • 1 cup rajas (sautéed poblanos)
  • 0.5 cup red chili aioli
  • 1 cup grilled guacamole
  • Salt and Pepper to taste
  • 2 Tbsp. butter, softened

Directions:

  1. Heat the grill, or a heavy bottomed pan on the stove
  2. Season each patty on both sides with salt, pepper, and olive oil
  3. Cook patties on both sides to desired doneness
  4. Top each patty with one slice of cheese and melt
  5. In a separate pan, heat the rajas and divide evenly between half of the patties
  6. Stack the two patties with the rajas between the two.
  7. Butter and toast the buns on both sides.
  8. To assemble, place the grilled guacamole on top of the bottom bun. Top with shredded lettuce, tomato, burger patties, pickled red onions, and pickled red chiles. Spread the red chili mayo on the top bun and serve

Pickled Red Onions

Makes approximately 1 cup

Prep Time = 20-25 minutes

Inactive Prep Time = 2 hours

Ingredients:

  • 2 red onions, finely julienned
  • 1 cup red wine vinegar
  • 0.5 cup white wine vinegar
  • 3 Tbsp sugar
  • 2 Tbsp salt

Directions:

  1. Combine salt, sugar, and vinegar and bring to a boil
  2. Transfer red onions to a large, heat safe bowl.
  3. Pour the vinegar over the onions, wrap tightly with plastic and refrigerate.

Pickled Red Chilis

Makes approximately 1 cup

Prep Time = 20-25 minutes

Inactive Prep Time = 2 hours

Ingredients:

  • 10 Red Fresno Peppers, seeded and sliced
  • 1 cup red wine vinegar
  • 0.5 cup white wine vinegar
  • 3 Tbsp sugar
  • 2 Tbsp salt

Directions:

  1. Combine salt, sugar, and vinegar and bring to a boil
  2. Transfer red chilis to a large, heat safe bowl.
  3. Pour the vinegar over the chilis, wrap tightly with plastic and refrigerate.

Rajas

Makes approximately 1 cup

Prep Time = 20-25 minutes

Ingredients:

  • 2 Poblano peppers. seeded and julienned
  • 1 white onion. julienned
  • 2 Tbsp olive oil
  • Salt to taste

Directions:

  1. Heat the oil in a large skillet
  2. Saute the onions and peppers until slightly browned
  3. Remove from heat and refrigerate

Red Chili Aioli

Makes approximately 2 cups

Prep Time = 10-15 minutes

Ingredients:

  • 4 egg yolks
  • 2oz lemon juice
  • 1.5 cups Canola Oil
  • 3 cloves garlic, peeled
  • 0.5 shallot, peeled
  • 1 tsp Dijon Mustard
  • Sriracha Chili Sauce to taste

Directions:

  1. Place the garlic cloves and shallots in a food processor and mince. (Or you can do it by hand, then transfer to the processor.)
  2. Add the egg yolks and continue to spin the processor
  3. With the processor running on low, very slowly pour in the canola in a thin steady stream. Add the lemon juice as the mixture begins to thicken and emulsify.
  4. Transfer to a small bowl and season to taste with salt and sriracha sauce to taste.
  5. Cover and refrigerate

Grilled Guacamole

Makes approximately 2 cups

Prep Time = 35-40 minutes

Ingredients:

  • 4 ripe avocados
  • 1 poblano pepper
  • 1 jalapeno
  • 1 small red onion. cut into ¼” rounds
  • 2 roma tomatoes, halved and seeded
  • 2 limes, juiced
  • 0.5 bunch cilantro- chopped

Directions:

  1. Heat a grill or cast iron pan to high heat
  2. Place the avocados, jalapenos, onion, and lime on the grill and allow them to char. Once the vegetables are charred remove them from the grill and cool
  3. Seed and dice the poblano and jalapeno peppers
  4. Mince the red onion and tomato and mix with cilantro.
  5. Mash grilled avocados with a spoon until it is to your desired consistency.
  6. Mix the avocados and charred vegetables together, season with salt to taste.
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