LATINO PORK BURGER with ROASTED ANAHEIM PEPPERS, LIME CILANTRO MAYONNAISE, SMOKED BACON, and MONTEREY PEPPER JACK CHEESE
I have a Latino friend, Jeremy Huerta who loves burgers.He is asking me all the time to make him a burger. So I made a burger in his honor to represent the things he loves on a Burger. My Latino Pork Burger is a little spicy just the way Jeremy likes it. Enjoy my burger for a friend.
6 large Anaheim Peppers, roasted, peeled, and seeded
1 fresh lime, squeezed over Anaheim peppers after removing blacken skin and seeds.
Lime Cilantro Mayonnaise:
1 1/4cup Mayonnaise
1/4 cup heavy cream
2 Tablespoon sour cream
1 Tablespoon fresh Lime juiced
1 teaspoon lime zest
1 Tablespoon Tabasco Green Pepper sauce
1 Tablespoon honey
1/4 teaspoon Kosher salt
1/8 teaspoon fresh ground pepper
1 Tablespoons fresh Cilantro leaves finely chopped
2 1/4 pounds of ground pork
1/4 cup Sutter Home Merlot
1/4 cup brown sugar
1 Tablespoon Ancho chile powder
1 teaspoon ground cumin
1 garlic clove, chopped
1/2 teaspoon fresh oregano
1/8 teaspoon cayenne pepper
2 teaspoons Kosher salt
1 tsp freshly ground pepper
12 slices smoked bacon
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.
6 slices of Monterey Pepper Jack Cheese, each 1/4 inch thick
6 Brioche buns, split
1 large ripe California Haas avocados, halved, pitted, peeled and sliced
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the Roasted Anaheim Peppers, brush the grill rack with olive oil and place the Anaheim peppers directly on the grill. Cover and grill until the skins are blackened about 10 to 15 minutes, turn occasionally. Place the blackened peppers in a large plastic zip lock bag and cool to room temperature. Remove the peppers from the bag and remove and discard the burnt skins, and seeds. Place the peppers in a bowl and squeeze a lime all over them. Set to aside.
Place large iron skillet on the rack to preheat for the bacon.
To cook the bacon, Place the bacon in the preheated iron skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover the bacon with aluminum foil and keep warm. Remove the skillet from the grill.
To make the Lime Cilantro Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, sour cream, lime juice, lime zest, Tabasco Green Pepper sauce, honey, salt, and ground pepper until smooth. Gently stir in the cilantro. Set aside in a refrigerator.
To prepare the patties, In a large bowl, place the pork, Merlot, brown sugar, ancho chile powder, cumin, garlic, oregano, cayenne, salt and pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties with a thumb dimple in the center of each patty and refrigerate until ready to grill.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add one Roasted Anaheim Pepper and a slice of Monterey Pepper Jack cheeses on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.
To assemble the burger, slather the bottom toasted side of the buns with some of the Lime Cilantro Mayonnaise. Place the patties on each bottom bun. On top of each patty place 2 slices of bacon, 3 slices of avocados and a large dollop of the Lime Cilantro Mayonnaise. Add the toasted bun top with wooden skewers and serve immediately.
Makes 6 burgers.