Roadhouse Burger.
This hamburger recipe has a taste of the Southwest. Last year we visited Santa Fe, New Mexico and was treated to a stunning array of regional cuisine.
We dined at fine restaurants and holes in the wall. I never had a bad meal. The local gourmet Chinese restaurant had a very interesting menu. All their dishes had a Southwestern influence emanating from the use of chilies. Their specialty were dumplings filled with an array of duck and pork incorporating chilies.
Dried chili peppers are sold everywhere for Christmas decorations as restrivos. They are chilies hung on a string and dried. They make lovely gifts for the holidays.
At deliciouscookies.com we have come up with the a twist to the hamburger. It is delicious. Remember this little helpful hint that we learned from Julia Child, when forming your hamburger patty pack it loosely so that it just holds together. This will form a juicy beautiful burger.
Ingredients:
Hamburger Meat.-1 pound for 6 burgers.
We do not buy the leanest or the finest quality. Usually it is chuck. A
lot of the flavor does come from the fat.
Poblano Chile-grilled, peeled, seeded and cut in half.
Sharp Cheddar Cheese-shredded. Our favorite is Cabot brand.
Barbecue Sauce-your favorite brand. Ours is Open Pit.
Onions-sautéed in a little butter.
Salt and Black Pepper to taste.
Instructions:
Form the hamburger patties and sprinkle with a little salt and black pepper. Pan fry or barbecue to your liking. Add the shredded cheese on the top until it melts. Place the hamburger on a toasted hard roll and layer it with the Roasted Poblano Chile, sautéed onions and barbecue sauce. Serve with homemade French fries or sweet potato fries and coleslaw.
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
