When it comes to burgers, I have some pretty high standards, which is why I hardly ever order one when I’m out to eat. Most restaurant burgers are either too big, too greasy, too overloaded with sauces or toppings, or not flavorful enough for my taste. Yeah, I’m picky… but I’d rather pass on something altogether than eat it and end up underwhelmed (although burgers from Five Guys are always perfection and I will never turn down one of those!).
Over the last eighteen months or so, I’ve been entering a lot of recipe contests, many of which have been for burger recipes. My approach when creating one of these recipes is to focus on making sure that everything is in balance. If I add something hot and spicy, I’ll complement it with something cool and refreshing. Rich or creamy ingredients are balanced with crisp or crunchy toppings. You get the idea.
After being chosen to participate in the Saucy Mama Recipe Contest (with the requirement to make something that would fall into either the “burger” or “bacon” category) and selecting the products I wanted to use, I knew that a burger was the way to go. Saucy Mama / Barhyte Foods provided me with six different sauces / dressings / mustards of my choice; while they were all soooo delicious, the Lime Chipotle Marinade and Poblano Ranch Dressing stood out from the pack. I decided to stick with a Mexican-inspired flavor profile, which led me to a) create my burger patties from ground beef AND chorizo, b) marinate some thinly-sliced fresh mango in the Lime Chipotle Marinade (because mango with chili powder and lime is a classic Mexican snack, sweet and spicy combined – remember what I said earlier about balance?), and c) add avocado, cilantro, and a sauteed tomato / corn salsa. Oh yeah, I stuffed it with some cheddar cheese as well… because, why not? 🙂
The winner of this competition will secure a spot on the Saucy Mama team at the World Food Championships that will take place this November in Orange Beach, Alabama… how cool would that be?!?!?! The judges won’t be announcing the winner until the end of next week, but in the meantime we have a little gift for one of YOU…
GIVEAWAY TIME!!! Saucy Mama / Barhyte Foods would like to send three of their products (your choice) to one of my followers – all you need to do is leave a comment on this post telling me which three products you’d love to try! Choose from their mustards, marinades, dressings, or wing sauces. I will choose a winner at random from all submitted comments next Thursday, June 22nd, when the recipe contest winner is announced. Good luck, and get saucy!
“Saucy Mamacita” Burger
featuring Saucy Mama Lime Chipotle Marinade & Saucy Mama Poblano Ranch Dressing
yield 4 large burgers
4 soft sesame seed burger buns (approximately 4” diameter), toasted
1 batch tomato/corn salsa (recipe follows)
4 cheddar-stuffed beef/chorizo burger patties (recipe follows)
1 batch Lime Chipotle-marinated mango slices (recipe follows)
1 ripe avocado, thinly sliced
½ cup Poblano Ranch Dressing
4 teaspoons finely chopped cilantro
4 slices thick-cut bacon, prepared (recipe follows)
Spread ¼ of the tomato/corn salsa (approximately 2 tablespoons) on the bottom of each bun. Top each with the following, in order: 1 cheddar-stuffed beef/chorizo burger patty, ¼ of the marinated mango slices (approximately six slices), and ¼ of the avocado slices (approximately six slices). Drizzle 2 tablespoons of Saucy Mama Poblano Ranch Dressing over each burger, sprinkle with one teaspoon of the chopped cilantro, then add bacon (one slice, cut in half) and the top bun. Serve immediately, and enjoy!
2 teaspoons olive oil
3 ½ ounces fresh corn kernels (cut from one average-sized ear of fresh corn)
1 ½ ounces red onion, minced
2 teaspoons fresh garlic, minced
6 ounces chopped tomato, flesh only (approximately two medium tomatoes)
¼ teaspoon salt
¼ teaspoon fresh-cracked black pepper
Heat olive oil in a saucepan over medium-high heat. Add corn kernels and sauté for five minutes, stirring every thirty seconds. Add onion and cook for an additional three minutes (continue stirring every thirty seconds). Add garlic, tomato, salt, and pepper; cook for an additional ten minutes, stirring every minute. Remove from heat and set aside.
Lime Chipotle-marinated mango slices:
flesh from one mango, thinly sliced
2 tablespoons Saucy Mama Lime Chipotle marinade
2 tablespoons freshly-squeezed lime juice
1 teaspoon granulated sugar
Toss mango slices with Lime Chipotle marinade, lime juice, and sugar. Set aside until needed.
For cheddar-stuffed beef / chorizo burger patties:
24 ounces / 1 ½ pounds ground beef (80% lean, 20% fat)
12 ounces chorizo sausage, removed from casings
3 ounces shredded mild cheddar cheese
8 slices (approximately 6 ounces) pepper jack cheese
Thoroughly mix ground beef and chorizo. Divide into eight equal portions (approximately 4 ½ ounces each), and flatten into discs that are 5” in diameter, with the center slightly thinner than the edges. Place ¾ ounces of the shredded cheddar cheese on top of four of the discs (in the center), then top with the remaining four discs, and press the edges together to seal.
Heat a saucepan or griddle over medium-high heat, and sear both sides of each stuffed patty for one minute per side. Cover patties with pot lids, decrease heat to medium-low, and cook for two minutes. Top each patty with two slices of pepper jack cheese, then cover again and cook for one minute until cheese is melted.
For thick-cut bacon:
4 slices (⅓ pound, before cooking) thick-cut bacon
Preheat oven to 350•F. Line a sheet pan with foil, and arrange bacon in a single layer. When oven is preheated, place tray of bacon in oven and cook for 20-25 minutes, draining grease every 6-8 minutes. Remove bacon from baking tray and place on a separate paper-towel-lined tray and set aside.