Crusin All the Way From Santa Fe to the Frisco Bay Burgers
Last yeat I went on a road trip from Santa Fe to San Fransico much of it along the old Route 66.We ate at several diners and experienced all different kinds of local flavors so I came home inspired to create a burger that reflected our trip. It’s what I call my Southwest to West coast Fusion Burger.
FRIED SHALLOTS AND AVOCADOS
1-1/2 cups canola oil
4 large shallots
1 cup tempura batter mix
1/2 cup panko
1/2 teaspoon chili powder
1/2 teaspoon ancho chili powder
1/2 teaspoon medium coarse sea salt
1/4 teaspoon ground cumin
2/3 cup cold beer
2 medium ripe firm California avocados
GREEN CHILE AIOLI
1/2 cup mayonnaise
2 ounces canned diced green chiles
1 teaspoon minced garlic
1 teaspoon fresh lime juice
1 teaspoon Tabasco chipotle hot sauce
2 teaspoons canola oil for brushing grill rack
1/2 cup rough chopped red onion
2 teaspoons minced garlic
2-1/4 pounds fresh ground chuck(80% lean)
1 tablespoon Worcestershire sauce
2 teaspoons Kosher salt
1/2 teaspoon black pepper
6 ounces Real California Fontina cheese, sliced thin
6 large cornmeal dusted Kaiser rolls, split
6 red leaf lettuce leaves, trimmed to fit burgers
FOR FRIED SHALLOTS AND AVOCADOS
Heat a standard outdoor grill to medium-high direct heat. Pour oil into a heavy medium ovenproof skillet(a 10 inch cast iron skillet works great). Place skillet on grill rack and heat oil to 375F. Peel shallots then crosswise slice 1/4-inch thick. Separate shallot slices into rings next fry in hot oil stirring occasionally until golden all over about 4 minutes. Transfer shallots onto paper towels with slotted spoon to drain, set aside.
In a medium bowl whisk tempura, panko, chili powder, ancho chili powder, salt and cumin; whisk in beer breaking up any large lumps. Do not over mix there should be some small lumps. Cut avocados in half lengthwise, remove pits then scoop out pulp with a large spoon. Slice avocados lengthwise 1/2-inch thick. Dip avocado slices into tempura mixture and working in batches fry at 375F same skillet turning once until golden on both sides about 4 minutes total. Transfer avocados onto paper towels to drain, set aside.
FOR GREEN CHILE AIOLI
In food processor puree mayonnaise, green chiles, garlic, lime juice, and hot sauce, set aside for flavors to blend.
Brush grill rack with oil and maintain a medium-high direct heated grill. Puree onions and garlic in food processor for a baste.
In a large bowl mix ground chuck, Worcestershire sauce, salt and pepper. Divide into 6 portions then form into burger patties. Grill burgers until golden on one side about 4 to 5 minutes. Brush with onion baste, turn over and baste other side. Grill other side of burger s until just golden about 4 to 5 minutes more or until desired degree of doneness. During the last 2 minutes of grilling top burgers with cheese to melt, also lightly toast cut side of rolls on outer edge of grill rack.
Spread cut side of roll tops with 1 tablespoon green Chile aioli. Place burgers on roll bottoms, top with fried avocado, shallots and a lettuce leaf. Add roll tops to the burgers.. Serves 6